Journal
FOOD HYDROCOLLOIDS
Volume 61, Issue -, Pages 531-536Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2016.06.010
Keywords
Corn starch; Retrogradation; Disaccharide; Different monosaccharide compositions
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Funding
- National Natural Science Foundation of China [31401647]
- Nature Science Foundation of Jiangsu Province [BK20140150]
- Fundamental Research Funds for Central Universities [JUSRP51312B]
- Jiangsu provincial Cooperative Innovation Fund [BY2013015-18, BY2014023-05]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
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The effect of disaccharides of different monosaccharide compositions and linkages on corn and waxy corn starch long-term retrogradation was investigated using differential scanning calorimetry (DSC), wide X-ray diffraction (WXRD), and molecular dynamic (MD) simulation. The disaccharides consisted of sucrose (glucose-fructose, alpha-1, 2 glycosidic bond), lactose (glucose-galactose, beta-1, 4 glycosidic bond), and maltose (glucose-glucose, alpha-1, 4 glycosidic bond). DSC data showed that Delta H (melting enthalpy of retrograded starch) was reduced with the addition of sugars (maltose > lactose > sucrose > glucose > galactose > fructose). The WXRD results revealed that the disaccharides inhibited starch retrogradation. In addition, MD simulation, which was adapted to predict the interaction of disaccharides and starch, confirmed that the disaccharides reduced starch retrogradation. (C) 2016 Elsevier Ltd. All rights reserved.
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