title: Comparative study of spring dextrin impact on amylose retrogradation.
abstract: The effects of spring dextrin on amylose recrystallization were investigated by wide-angle X-ray diffraction (WXRD) and differential scanning calorimetry (DSC). Recrystallinity of amylose was reduced in terms of adding SD(7), SD(9), or SD(11). Alternatively, SD(3) or SD(5) accelerated the degree of crystallinity. DSC data were analyzed using the Avrami equation and confirmed the results of WXRD. Finally, molecular dynamic simulation was adapted to predict the behavior of polymers in water, and the results showed that the small spring dextrins disturbed amylose retrogradation by inhibiting or altering amylose-amylose interaction.
authors.affiliation: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China.
authors.forename: Jin
authors.initials: J
authors.lastname: Xu
authors.forename: Wenxiu
authors.initials: W
authors.lastname: Zhao
authors.forename: Yawei
authors.initials: Y
authors.lastname: Ning
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.forename: Baocai
authors.initials: B
authors.lastname: Xu
authors.forename: Xueming
authors.initials: X
authors.lastname: Xu
mesh_terms: D000688:Amylose / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D003460:Crystallization; D003912:Dextrins / Q000737:chemistry*; D056004:Molecular Dynamics Simulation; D015394:Molecular Structure; D014961:X-Ray Diffraction
chemical_list: D003912:Dextrins; D000688:Amylose