Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch
The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperatu...
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| Autor*in: |
Hu, Xiao-Pei [verfasserIn] |
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| Format: |
Artikel |
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| Sprache: |
Englisch |
| Erschienen: |
2015 |
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| Rechteinformationen: |
Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Food chemistry - Amsterdam [u.a.] : Elsevier, 1976, 174(2015), Seite 31-36 |
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| Übergeordnetes Werk: |
volume:174 ; year:2015 ; pages:31-36 |
| Links: |
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| DOI / URN: |
10.1016/j.foodchem.2014.11.026 |
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| 520 | |a The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperature cycles of 4/25 °C (IR-4/25) was more beneficial to the formation of slowly digestible starch (SDS, 42.24%). Moreover, the gelatinisation enthalpy of IR-4/25-treated starch sample was lower than that of CR-4/25-treated sample. Variation in infrared absorbance ratio of 1047 cm(-1)/1022 cm(-1) of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 °C or 4 °C, starch samples exhibited X-ray diffraction pattern of B-type, while CR-25 and IR-25-treated samples showed a mixed A+B type pattern. Besides, the swelling power of CR-4/25-treated starch sample was higher than that of IR-4/25-treated sample. The pasting temperatures of IR-treated starch samples were higher than those of the CR-treated samples. | ||
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10.1016/j.foodchem.2014.11.026 doi PQ20160617 (DE-627)OLC1965047890 (DE-599)GBVOLC1965047890 (PRQ)c1305-f5a9d1f9af2f1d86963147f845109f46e6de974544ac6d50b07871b869b424c70 (KEY)0039580320150000174000000031effectsofcontinuousandintermittentretrogradationtr DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Hu, Xiao-Pei verfasserin aut Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperature cycles of 4/25 °C (IR-4/25) was more beneficial to the formation of slowly digestible starch (SDS, 42.24%). Moreover, the gelatinisation enthalpy of IR-4/25-treated starch sample was lower than that of CR-4/25-treated sample. Variation in infrared absorbance ratio of 1047 cm(-1)/1022 cm(-1) of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 °C or 4 °C, starch samples exhibited X-ray diffraction pattern of B-type, while CR-25 and IR-25-treated samples showed a mixed A+B type pattern. Besides, the swelling power of CR-4/25-treated starch sample was higher than that of IR-4/25-treated sample. The pasting temperatures of IR-treated starch samples were higher than those of the CR-treated samples. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Starch - chemistry Triticum - chemistry Huang, Ting-Ting oth Mei, Ji-Qiang oth Jin, Zheng-Yu oth Xu, Xue-Ming oth Chen, Han-Qing oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 174(2015), Seite 31-36 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:174 year:2015 pages:31-36 http://dx.doi.org/10.1016/j.foodchem.2014.11.026 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25529648 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 174 2015 31-36 |
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10.1016/j.foodchem.2014.11.026 doi PQ20160617 (DE-627)OLC1965047890 (DE-599)GBVOLC1965047890 (PRQ)c1305-f5a9d1f9af2f1d86963147f845109f46e6de974544ac6d50b07871b869b424c70 (KEY)0039580320150000174000000031effectsofcontinuousandintermittentretrogradationtr DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Hu, Xiao-Pei verfasserin aut Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperature cycles of 4/25 °C (IR-4/25) was more beneficial to the formation of slowly digestible starch (SDS, 42.24%). Moreover, the gelatinisation enthalpy of IR-4/25-treated starch sample was lower than that of CR-4/25-treated sample. Variation in infrared absorbance ratio of 1047 cm(-1)/1022 cm(-1) of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 °C or 4 °C, starch samples exhibited X-ray diffraction pattern of B-type, while CR-25 and IR-25-treated samples showed a mixed A+B type pattern. Besides, the swelling power of CR-4/25-treated starch sample was higher than that of IR-4/25-treated sample. The pasting temperatures of IR-treated starch samples were higher than those of the CR-treated samples. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Starch - chemistry Triticum - chemistry Huang, Ting-Ting oth Mei, Ji-Qiang oth Jin, Zheng-Yu oth Xu, Xue-Ming oth Chen, Han-Qing oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 174(2015), Seite 31-36 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:174 year:2015 pages:31-36 http://dx.doi.org/10.1016/j.foodchem.2014.11.026 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25529648 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 174 2015 31-36 |
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10.1016/j.foodchem.2014.11.026 doi PQ20160617 (DE-627)OLC1965047890 (DE-599)GBVOLC1965047890 (PRQ)c1305-f5a9d1f9af2f1d86963147f845109f46e6de974544ac6d50b07871b869b424c70 (KEY)0039580320150000174000000031effectsofcontinuousandintermittentretrogradationtr DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Hu, Xiao-Pei verfasserin aut Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperature cycles of 4/25 °C (IR-4/25) was more beneficial to the formation of slowly digestible starch (SDS, 42.24%). Moreover, the gelatinisation enthalpy of IR-4/25-treated starch sample was lower than that of CR-4/25-treated sample. Variation in infrared absorbance ratio of 1047 cm(-1)/1022 cm(-1) of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 °C or 4 °C, starch samples exhibited X-ray diffraction pattern of B-type, while CR-25 and IR-25-treated samples showed a mixed A+B type pattern. Besides, the swelling power of CR-4/25-treated starch sample was higher than that of IR-4/25-treated sample. The pasting temperatures of IR-treated starch samples were higher than those of the CR-treated samples. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Starch - chemistry Triticum - chemistry Huang, Ting-Ting oth Mei, Ji-Qiang oth Jin, Zheng-Yu oth Xu, Xue-Ming oth Chen, Han-Qing oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 174(2015), Seite 31-36 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:174 year:2015 pages:31-36 http://dx.doi.org/10.1016/j.foodchem.2014.11.026 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25529648 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 174 2015 31-36 |
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10.1016/j.foodchem.2014.11.026 doi PQ20160617 (DE-627)OLC1965047890 (DE-599)GBVOLC1965047890 (PRQ)c1305-f5a9d1f9af2f1d86963147f845109f46e6de974544ac6d50b07871b869b424c70 (KEY)0039580320150000174000000031effectsofcontinuousandintermittentretrogradationtr DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Hu, Xiao-Pei verfasserin aut Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperature cycles of 4/25 °C (IR-4/25) was more beneficial to the formation of slowly digestible starch (SDS, 42.24%). Moreover, the gelatinisation enthalpy of IR-4/25-treated starch sample was lower than that of CR-4/25-treated sample. Variation in infrared absorbance ratio of 1047 cm(-1)/1022 cm(-1) of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 °C or 4 °C, starch samples exhibited X-ray diffraction pattern of B-type, while CR-25 and IR-25-treated samples showed a mixed A+B type pattern. Besides, the swelling power of CR-4/25-treated starch sample was higher than that of IR-4/25-treated sample. The pasting temperatures of IR-treated starch samples were higher than those of the CR-treated samples. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Starch - chemistry Triticum - chemistry Huang, Ting-Ting oth Mei, Ji-Qiang oth Jin, Zheng-Yu oth Xu, Xue-Ming oth Chen, Han-Qing oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 174(2015), Seite 31-36 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:174 year:2015 pages:31-36 http://dx.doi.org/10.1016/j.foodchem.2014.11.026 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25529648 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 174 2015 31-36 |
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10.1016/j.foodchem.2014.11.026 doi PQ20160617 (DE-627)OLC1965047890 (DE-599)GBVOLC1965047890 (PRQ)c1305-f5a9d1f9af2f1d86963147f845109f46e6de974544ac6d50b07871b869b424c70 (KEY)0039580320150000174000000031effectsofcontinuousandintermittentretrogradationtr DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 58.00 bkl Hu, Xiao-Pei verfasserin aut Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperature cycles of 4/25 °C (IR-4/25) was more beneficial to the formation of slowly digestible starch (SDS, 42.24%). Moreover, the gelatinisation enthalpy of IR-4/25-treated starch sample was lower than that of CR-4/25-treated sample. Variation in infrared absorbance ratio of 1047 cm(-1)/1022 cm(-1) of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 °C or 4 °C, starch samples exhibited X-ray diffraction pattern of B-type, while CR-25 and IR-25-treated samples showed a mixed A+B type pattern. Besides, the swelling power of CR-4/25-treated starch sample was higher than that of IR-4/25-treated sample. The pasting temperatures of IR-treated starch samples were higher than those of the CR-treated samples. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Starch - chemistry Triticum - chemistry Huang, Ting-Ting oth Mei, Ji-Qiang oth Jin, Zheng-Yu oth Xu, Xue-Ming oth Chen, Han-Qing oth Enthalten in Food chemistry Amsterdam [u.a.] : Elsevier, 1976 174(2015), Seite 31-36 (DE-627)129611751 (DE-600)243123-3 (DE-576)015107418 0308-8146 nnns volume:174 year:2015 pages:31-36 http://dx.doi.org/10.1016/j.foodchem.2014.11.026 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25529648 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 GBV_ILN_4219 58.34 AVZ 58.00 AVZ AR 174 2015 31-36 |
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Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch |
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effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch |
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Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch |
| abstract |
The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperature cycles of 4/25 °C (IR-4/25) was more beneficial to the formation of slowly digestible starch (SDS, 42.24%). Moreover, the gelatinisation enthalpy of IR-4/25-treated starch sample was lower than that of CR-4/25-treated sample. Variation in infrared absorbance ratio of 1047 cm(-1)/1022 cm(-1) of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 °C or 4 °C, starch samples exhibited X-ray diffraction pattern of B-type, while CR-25 and IR-25-treated samples showed a mixed A+B type pattern. Besides, the swelling power of CR-4/25-treated starch sample was higher than that of IR-4/25-treated sample. The pasting temperatures of IR-treated starch samples were higher than those of the CR-treated samples. |
| abstractGer |
The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperature cycles of 4/25 °C (IR-4/25) was more beneficial to the formation of slowly digestible starch (SDS, 42.24%). Moreover, the gelatinisation enthalpy of IR-4/25-treated starch sample was lower than that of CR-4/25-treated sample. Variation in infrared absorbance ratio of 1047 cm(-1)/1022 cm(-1) of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 °C or 4 °C, starch samples exhibited X-ray diffraction pattern of B-type, while CR-25 and IR-25-treated samples showed a mixed A+B type pattern. Besides, the swelling power of CR-4/25-treated starch sample was higher than that of IR-4/25-treated sample. The pasting temperatures of IR-treated starch samples were higher than those of the CR-treated samples. |
| abstract_unstemmed |
The effects of continuous retrogradation (CR) and intermittent retrogradation (IR) treatments under 4 °C and 25 °C or temperature-cycled condition of 4/25 °C on the digestibility and structural properties of waxy wheat starch were investigated. The results indicated that IR treatment under temperature cycles of 4/25 °C (IR-4/25) was more beneficial to the formation of slowly digestible starch (SDS, 42.24%). Moreover, the gelatinisation enthalpy of IR-4/25-treated starch sample was lower than that of CR-4/25-treated sample. Variation in infrared absorbance ratio of 1047 cm(-1)/1022 cm(-1) of IR-treated starch samples was consistent with relative crystallinity. Through retrogradation treatment under 4/25 °C or 4 °C, starch samples exhibited X-ray diffraction pattern of B-type, while CR-25 and IR-25-treated samples showed a mixed A+B type pattern. Besides, the swelling power of CR-4/25-treated starch sample was higher than that of IR-4/25-treated sample. The pasting temperatures of IR-treated starch samples were higher than those of the CR-treated samples. |
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Effects of continuous and intermittent retrogradation treatments on in vitro digestibility and structural properties of waxy wheat starch |
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http://dx.doi.org/10.1016/j.foodchem.2014.11.026 http://www.ncbi.nlm.nih.gov/pubmed/25529648 |
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Huang, Ting-Ting Mei, Ji-Qiang Jin, Zheng-Yu Xu, Xue-Ming Chen, Han-Qing |
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