Assessment of some parameters involved in the gelatinization and retrogration of starch |
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| Affiliation: | 1. Departamento de Metabolismo y Nutrición, Instituto del Frio, Consejo Superior de Investigaciones Cientı́ficas, (CSIC), Avda Ramiro de Maeztu s/n, Ciudad Universitaria 28040 Madrid, Spain;2. Departamento de Nutrición I, Facultad de Farmacia, Universidad Complutense de Madrid, Avda Complutense s/n, Ciudad Universitaria, 28040 Madrid, Spain;1. State Key Laboratory of Crop Stress Biology for Arid Areas, College of Agronomy, Northwest A&F University, Yangling, Shaanxi Province 712100, China;2. Slovenian Forestry Institute, Večna pot 2, SI-1000 Ljubljana, Slovenia;3. Industrial Crops Research Institute, YAAS, Kunming, Yunnan Province 650205, China;4. Yan’an Institute of Agricultural Sciences, Yan’an, Shaanxi Province 716000, China;5. Key Laboratory of Food Sciences and Safety of Ministry of Education, School of Food Science and Technology, Southern Yangtze University, Wuxi, Jiangsu, China;1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngam Wong Wan Rd., Lat Yao, Chatuchak, Bangkok 10900, Thailand;2. Department of Food Science, 2650 N Young Ave., Office: N-214, University of Arkansas, Fayetteville, AR, 72704, USA;1. State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, China;2. Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science & Technology, Tianjin 300457, China;3. School of Food Engineering and Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China;4. The University of Sydney, Sydney Institute of Agriculture, School of Life and Environmental Sciences, 2006, Australia;5. Tianjin Key Laboratory of Food Science and Human Health, School of Medicine, Nankai University, Tianjin 30071, China;1. College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China;2. State Key Laboratory of Pulp and Paper Engineering, Guangzhou 510640, China;3. Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, Guangzhou 510640, China;1. Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;2. Polymer Chemistry and Materials Division, KU Leuven, Chemistry Department, Celestijnenlaan 200F, B-3001 Leuven, Belgium;3. Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium |
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| Abstract: | Factors influencing the formation of resistant starch (RS) during gelatinization and retrogradation were studied in starches and flours from cereals (wheat, corn, rice) and potato. RS obtained using a high-pressure autoclave system varied between 3.94 and 21.21% (rice and potato starches, respectively) similar to the values obtained after gelatinization in a boiling water bath. Except for rice, RS was higher in pure starches than in flours. Stirring during gelatinization yielded more homogeneous products than non-stirred samples. Apparently, gelatinization was unaffected by pH values between 3.5 and 10.5. To obtain optimum RS yields during retrogradation, it was necessary to cool down starch gels prior to freezing, followed by thawing at room temperature and drying at 60°C. These conditions ensure good yields in the formation of RS with potential industrial applications. © |
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