title: Effect of repeated retrogradation on structural characteristics and in vitro digestibility of waxy potato starch.
abstract: The effects of repeated retrogradation (RR) treatment on the structural characteristics and in vitro digestibility of waxy potato starch were investigated. The cycling times of RR ranging from 1 to 5 were designated as RR-1, RR-2, RR-3, RR-4, and RR-5, respectively. A maximum SDS content (40.41%) was obtained by RR-2 treatment with the time interval of 48h. RR-2-treated starch product exhibited a narrower melting temperature range, a higher onset temperature and a lower melting enthalpy compared with RR-1 treatment. Compared with native starch, X-ray diffraction patterns of treated starches were altered from B-type to C-type. The variation in relative crystallinity of RR-treated starch products was consistent with that in melting enthalpy. Moreover, compared with RR-1-treated starch, a large number of cavities were observed on the surface of RR-2-treated starch product with a time interval of 48h, whereas more smooth regions were found on the surface of RR-5-treated starch product. This study suggested that structural changes of waxy potato starch treated with different cycling times of RR significantly affected the digestibility.
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: D004063:Digestion; D006801:Humans; D008954:Models, Biological; D011198:Solanum tuberosum / Q000737:chemistry / Q000378:metabolism*; D013213:Starch / Q000737:chemistry* / Q000378:metabolism; D013816:Thermodynamics; D014961:X-Ray Diffraction
chemical_list: D013213:Starch
keywords: Digestibility; Repeated retrogradation; Slowly digestible starch; Structure; Waxy potato starch