高水分含量下淀粉的回生行为和分子机制

从凝胶化淀粉短程有序性的角度研究了高水分含量下淀粉在储藏过程中的回生行为。结果表明，在高水分含量下，短时间（1天）回生并未检测到晶体结构的形成，但是非晶态凝胶化淀粉的短程有序性结构有所增加。延长回生时间至7天，淀粉形成了明显的晶体结构；进一步延长回生时间，淀粉的回生程度继续增加。低场核磁共振（LF-NMR）和磁共振成像（MRI）分析发现，在回生过程中，游离水会从高水分含量的淀粉凝胶中分离出来。综上，得出结论：高水分含量下，凝胶化淀粉在短期储藏期间并不能形成晶体结构，但是其短程有序性程度会增加，随着回生时间的延长，会形成明显的晶体结构。

Retrogradation Behavior and Molecular Mechanism of Starch under High Moisture Content

For the first time, the retrogradation behavior of starch during storage under high moisture content was studied from the perspective of short-range ordering of gelled starch. The study found that under high moisture content, the formation of crystal structure was not detected in short-term (1 day) retrogradation, but the short-range ordered structure of amorphous gelled starch increased. By extending the retrogradation time to 7 days, the starch formed an obvious crystal structure. After further extending the retrogradation time, the degree of starch retrogradation increased. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) analysis results indicated that free water was separated from the high moisture content starch gel during the retrogradation process. From the above studies and other results, at high moisture content, gelatinized starch cannot form a crystal structure during short-term storage, but its short-range order increased. As the regeneration time increased, the crystal structure could be formed.