The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time
Author:
Zhang Kangyi123, He Mengying123, Nie Bin4, Kang Zhimin123, Zhao Di123
Affiliation:
1. Center of Agricultural Products Processing, Henan Academy of Agricultural Sciences , Zhengzhou 450002 , China 2. Henan International Joint Laboratory for Whole Grain and Wheat Products Processing , Zhengzhou 450002 , China 3. Henan Whole Grain Fresh Food Processing Engineering Technology Research Center , Zhengzhou 450002 , China 4. Department of Agriculture and Rural Areas of Henan Province , Zhengzhou 450002 , China
Abstract
Abstract
The objective of this study was to reveal the process of starch retrogradation and quality changes of Nianzhuan stored at 4, −18 °C, and freeze-thaw cycles treatment for different lengths of time. XRD revealed that Nianzhuan starch displayed an increasing trend of crystallinity with prolonged storage time and numbers of freezing-thawing cycles, which was likely due to a more orderly crystalline matrix in starch. The Raman full width at half-maximum (FWHM) of the bands at 2913 cm−1 of the three storage methods all decreased. According to DSC analysis, an increase in ∆H was detected, and a significant (P < 0.05) increase in T
o
and T
p
were found at −18 °C, and freeze-thaw treated samples, indicating more thermal energy were needed to disrupt re-crystallization. Good correlations between crystallinity, FWHM, ∆H, and hardness, springiness, chewiness were tested. The results of this study would provide useful information for the process of starch-based product Nianzhuan.
Publisher
Walter de Gruyter GmbH
Subject
Engineering (miscellaneous),Food Science,Biotechnology
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