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Influences of temperature-cycled storage on retrogradation and in vitro digestibility of waxy maize starch gel

Authors
Park, Eun YoungBaik, Byung-KeeLim, Seung-Taik
Issue Date
7월-2009
Publisher
ACADEMIC PRESS LTD- ELSEVIER SCIENCE LTD
Keywords
Waxy maize starch gel; Cycled temperature; Retrogradation; Digestibility
Citation
JOURNAL OF CEREAL SCIENCE, v.50, no.1, pp.43 - 48
Indexed
SCIE
SCOPUS
Journal Title
JOURNAL OF CEREAL SCIENCE
Volume
50
Number
1
Start Page
43
End Page
48
URI
https://scholar.korea.ac.kr/handle/2021.sw.korea/119712
DOI
10.1016/j.jcs.2009.02.004
ISSN
0733-5210
Abstract
Waxy maize starch gels prepared from 40% starch solids were retrograded, either isothermally at 4 degrees C or at cycles of 4 degrees C and 30 degrees C (2 days each), for 16 days. The properties of retrograded starch gels were determined by differential scanning calorimetry (DSC), X-ray diffraction patterns, textural properties, and in vitro digestibility. The starch crystals formed in the gel stored under the 4/30 degrees C cycled conditions melted at a higher onset temperature with a narrower endothermic peak and a lower enthalpy than those formed under constant temperature storage at 4 degrees C. No differences between the two storage conditions were observed in the X-ray diffraction patterns of retrograded starch. The glass transition temperature (T-g') increased and the ice melting enthalpy decreased throughout the retrogradation process regardless of the temperature cycle. The starch gel stored under the cycled temperature conditions exhibited slightly lower T-g' and greater ice melting enthalpy than those stored under the constant 4 degrees C. The starch gel retrograded at the cycled temperature conditions remained softer than those stored under constant temperature with similar springiness. The cycled temperature storage induced a greater amount of resistant starch and reduced the in vitro glycemic index more effectively than the isothermal storage condition. (C) 2009 Elsevier Ltd. All rights reserved.
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