Back to Search Start Over

Effects of starchy seed crystals on the retrogradation of rice starch

Authors :
Rui Xu
Wang Yunyun
Hu Bing
Yaoqi Tian
Jinling Zhan
Source :
Food Chemistry. 318:126487
Publication Year :
2020
Publisher :
Elsevier BV, 2020.

Abstract

This study aimed at exploring the effects of exogenous seed crystals on the starch recrystallization. A-type and B-type seed crystals from rice starch were added to rice starch paste during cooling to analyze the changes in retrogradation process. DSC results indicated that B-type seed improved the uniformity of crystal size and the degree of crystal perfection; it also affected the nucleation mode of retrograded starches at 4 °C, while A-type seed did not affect these properties. The XRD showed that the unit cell was compact, and the crystal grain became larger upon the introduction of B-type seed, while A-type seemed to loosen the cell. The SAXS reflected that B-type seed increased the thickness of the imperfect lamellar structure formed during recrystallization, while A-type seed decreased it. These findings might be due to the molecular segment arrangement on the nuclei growth surface affecting the arrangement of starch molecular segments approaching the nuclei.

Details

ISSN :
03088146
Volume :
318
Database :
OpenAIRE
Journal :
Food Chemistry
Accession number :
edsair.doi.dedup.....5e59cbdd284bdc4b8e9c8bf26dbde083
Full Text :
https://doi.org/10.1016/j.foodchem.2020.126487