Influence of Limit Dextrin on Wheat Starch Retrogradation

doi:10.3969/j.issn.1673-1689.2014.11.003

Home > Archive>Volume 33, Issue 11, 2014 >1136-1141. DOI:10.3969/j.issn.1673-1689.2014.11.003

Influence of Limit Dextrin on Wheat Starch Retrogradation
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                        10.3969/j.issn.1673-1689.2014.11.003
                    
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The effect of limit dextrin on wheat starch retrogradation was investigated to explain the anti-firming mechanism of α-amylase. The degree of crystallinity of retrogradation wheat starch were reduced with the addition of F75 limit dextrin and F88 limit dextrin, respectively. DSC results also showed that the enthalpy change of retrogradation wheat starch were reduced with the addition of limit dextrins(F75 or F88). The growth of amylopectin recrystallization in wheat starch/limit dextrin mixtures was primary nucleation(n<1). Furthermore, the rate of recrystallization(k) reduced which indicated that the wheat starch retrogradation was inhibited. In addition, molecular dynamic simulation was adapted to predict the interaction of limit dextrin and starch fraction, and the results showed that the limit dextrin reduced starch retrogradation by the interplay between limit dextrin and starch fraction.

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XU Jin, XU Xueming, JIN Zhengyu, WANG Qiang, FAN Xuerong. Influence of Limit Dextrin on Wheat Starch Retrogradation[J]. Journal of Food Science and Biotechnology,2014,33(11):1136-1141.

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Online: December 19,2014
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