title: Effects of inulin with different degree of polymerization on gelatinization and retrogradation of wheat starch.
abstract: The effects of three types of inulin, including FS (DP≤10), FI (DP of 2-60) and FXL (DP≥23), on the gelatinization and retrogradation characteristics of wheat starch were investigated. As the concentration of inulin added into starch increased, the gelatinization temperature increased whereas the breakdown value decreased, and the value of setback first decreased and then increased slightly. The three types of inulin with lower concentrations (<15%) all showed obvious suppression effects on the short-term retrogradation of wheat starch. After 7days of storage, the three types of inulin showed a significant suppression of starch retrogradation in the addition range of 5-7.5%. They can all inhibit amylose retrogradation, but accelerate amylopectin retrogradation. Inulin with lower DP has stronger effects on the starch retrogradation. Generally, the three types of inulin can all retard the retrogradation performance of wheat starch to some extent in the long-term storage.
authors.affiliation: College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, 471023 Luoyang, Henan Province, China. Electronic address: luodenglin@163.com.
authors.forename: Denglin
authors.initials: D
authors.lastname: Luo
authors.affiliation: College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China.
authors.forename: Yun
authors.initials: Y
authors.lastname: Li
authors.affiliation: College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, 471023 Luoyang, Henan Province, China.
authors.forename: Baocheng
authors.initials: B
authors.lastname: Xu
authors.affiliation: College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, 471023 Luoyang, Henan Province, China.
authors.forename: Guangyue
authors.initials: G
authors.lastname: Ren
authors.affiliation: College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, 471023 Luoyang, Henan Province, China.
authors.forename: Peiyan
authors.initials: P
authors.lastname: Li
authors.affiliation: College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, 471023 Luoyang, Henan Province, China.
authors.forename: Xuan
authors.initials: X
authors.lastname: Li
authors.affiliation: College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, 471023 Luoyang, Henan Province, China.
authors.forename: Sihai
authors.initials: S
authors.lastname: Han
authors.affiliation: College of Food and Bioengineering, Henan University of Science & Technology, 471023 Luoyang, Henan Province, China; Henan Engineering Research Center of Food Material, 471023 Luoyang, Henan Province, China.
authors.forename: Jianxue
authors.initials: J
authors.lastname: Liu
mesh_terms: D005780:Gelatin / Q000737:chemistry*; D007444:Inulin / Q000737:chemistry*; D058105:Polymerization; D013213:Starch / Q000737:chemistry*; D014908:Triticum / Q000737:chemistry*
chemical_list: D005780:Gelatin; D013213:Starch; D007444:Inulin
keywords: Degree of polymerization; Inulin; Recrystallization; Retrogradation; Thermal properties; Wheat starch