Studies on the Retrogradation of Starch in Starchy Foods. Part 3. Effect of the Addition of Sucrose Fatty Acid Ester on the Retrogradation of Corn Starch

A model of retrograded starch molecules was proposed in our previous paper. The effect of the addition of n-butyl alcohol or sucrose fatty acid on the retrogradation of starch was studied in this paper. The samples were prepared by repeating freeze-thaw cycles with or without addition of complex forming agents. The samples were treated with 16% sulfuric acid as by Nägeli amylodextrin preparation or a mixture of β-amylase-pullulanase. The residues of the acid or enzyme treatment were chromatographed. From the results of iodine titration, degree of gelatinization, X-ray diffraction, and chain length distribution, it is discussed how the helix forming angents react with fractions of starch and prevent the retrogradation. A schematic model of the retrograded starch with helix forming agents are also proposed.