title: Effect of temperature-cycled retrogradation on in vitro digestibility and structural characteristics of waxy potato starch.
abstract: The effects of temperature-cycled retrogradation treatment on the structural characteristics and in vitro digestibility of waxy potato starch were investigated in this study. The results showed that the maximum yield of slowly digestible starch (SDS) in waxy potato starch reached 38.63% by retrogradation treatment under temperature cycles of 4/25°C for 3 days with an interval of 24h. The starch products prepared under the temperature cycles of 4/25°C exhibited a narrower melting temperature range (Tc-To), a higher melting enthalpy (ΔH) and a higher IR absorbance ratio (1047cm(-1)/1022cm(-1)) than that prepared at a constant temperature of 25°C. Compared to native starch, X-ray diffraction pattern of treated starch was altered from B-type to C-type. Furthermore, the relative crystallinity of the starch products prepared under temperature-cycled retrogradation was the highest. This study suggests that more imperfect crystallites are formed in the crystalline matrix under temperature-cycled retrogradation, resulting in a high yield of SDS.
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
authors.forename: Yao-Yu
authors.initials: YY
authors.lastname: Xie
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China.
authors.forename: Xiao-Pei
authors.initials: XP
authors.lastname: Hu
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
authors.forename: Zheng-Yu
authors.initials: ZY
authors.lastname: Jin
authors.affiliation: State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
authors.forename: Xue-Ming
authors.initials: XM
authors.lastname: Xu
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, PR China. Electronic address: hanqchen@hfut.edu.cn.
authors.forename: Han-Qing
authors.initials: HQ
authors.lastname: Chen
mesh_terms: D006868:Hydrolysis; D008968:Molecular Conformation; D011198:Solanum tuberosum / Q000737:chemistry*; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D013696:Temperature; D013816:Thermodynamics; D014961:X-Ray Diffraction
chemical_list: D013213:Starch
keywords: Digestibility; Slowly digestible starch; Structure; Temperature-cycled retrogradation; Waxy potato starch