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2008•Journal of Food Science and BiotechnologyRequires access

Study on the Dynamic Properties and Retrogradation Mechanism of Sweet Potato Starch

Hong Tan

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Abstract

The retrogradation of sweet potato starch under different holding time was investigated using Differential Scanning Calorimetry.The result illuminated that there was a dynamic course,which was suit to Avrami equation,for the formation and perfection of crystalline amylopectin,amylose-lipids,and crystalline amylose at 4 ℃ after gelatinization.The crystalline amylose was the main during short-time retrogradation,while the crystalline amylopectin was the main during long-time retrogradation,and accompanied with the farther perfection and stabilization of crystalline amylose.

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What this paper is about

The retrogradation of sweet potato starch under different holding time was investigated using Differential Scanning Calorimetry.The result illuminated that there was a dynamic course,which was suit to Avrami equation,for the formation and perfection of crystalline amylopectin,amylose-lipids,and crystalline amylose at 4 ℃ after gelatinization.The crystalline amylose was the main during short-time retrogradation,while the crystalline amylopectin was the main during long-time retrogradation,and accompanied with the farther perfection and stabilization of crystalline amylose.

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Available abstract

The retrogradation of sweet potato starch under different holding time was investigated using Differential Scanning Calorimetry.The result illuminated that there was a dynamic course,which was suit to Avrami equation,for the formation and perfection of crystalline amylopectin,amylose-lipids,and crystalline amylose at 4 ℃ after gelatinization.The crystalline amylose was the main during short-time retrogradation,while the crystalline amylopectin was the main during long-time retrogradation,and accompanied with the farther perfection and stabilization of crystalline amylose.

Key concepts: Amylopectin, Amylose, Retrogradation (starch), Starch, Differential scanning calorimetry, Materials science, Chemistry, Food science

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