title: Studies of the retrogradation process for various starch gels using Raman spectroscopy.
abstract: The retrogradation of untreated wild-type starches (potato, maize, and wheat), waxy maize starches, and one pregelatinized, modified amylose-rich starch was investigated continuously using Raman spectroscopy. The method detects conformational changes due to the multi-stage retrogradation, the rate of which differs between the starches. The pregelatinized, modified amylose-rich starch shows all stages of retrogradation in the course of its Raman spectra. In comparison to amylose, the retrogradation of amylopectin is faster at the beginning of the measurements and slower in the later stages. The untreated starches can be ranked in the order of their rate of retrogradation as follows: potato>maize>wheat.
authors.affiliation: Institute of Pharmaceutics and Biopharmaceutics, Martin Luther University Halle-Wittenberg, W.-Langenbeck-Str. 4, 06120 Halle, Germany. fechner@pharmazie.uni-halle.de
authors.forename: Petra M
authors.initials: PM
authors.lastname: Fechner
authors.forename: Siegfried
authors.initials: S
authors.lastname: Wartewig
authors.forename: Peter
authors.initials: P
authors.lastname: Kleinebudde
authors.forename: Reinhard H H
authors.initials: RH
authors.lastname: Neubert
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D000688:Amylose / Q000737:chemistry; D002236:Carbohydrate Conformation; D005782:Gels / Q000737:chemistry* / Q000378:metabolism*; D011198:Solanum tuberosum / Q000737:chemistry; D013059:Spectrum Analysis, Raman; D013213:Starch / Q000737:chemistry* / Q000378:metabolism*; D013997:Time Factors; D014908:Triticum / Q000737:chemistry; D003313:Zea mays / Q000737:chemistry
chemical_list: D005782:Gels; D013213:Starch; D000688:Amylose; D000687:Amylopectin