Analysis of Short- and Long-Term Two-Mode Retrogradation of Corn Starch During Refrigerated Storage

IF 2.2 4区农林科学 Q3 CHEMISTRY, APPLIED

Cereal Chemistry Pub Date : 2025-03-30 DOI:10.1002/cche.10883

Kazumi Ninomiya, Nozomi Ozawa, Yo Okawa, Yusuke Yamaguchi, Hitomi Kumagai, Hitoshi Kumagai

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引用次数: 0

Abstract

Background and Objectives

Starchy foods stored at low temperatures for long periods undergo hardening due to starch retrogradation (crystallization). However, a method for measuring the degree of starch retrogradation has not been sufficiently established yet. In this study, two modes of starch retrogradation were kinetically investigated for short- and long-term retrogradation to assess starch retrogradation with high accuracy. The retrogradation degree of corn starch (CS) was assessed using the β-amylase-pullulanase (BAP) method, differential scanning calorimetry (DSC), mechanical measurements, and water separation ratio.

Findings

By improving the measurement precision of the BAP method, starch retrogradation could be evaluated with high precision, even at high CS concentrations. The time course of enthalpy change (ΔH) that accompanies the melting of recrystallized starch crystals due to retrogradation for 0–25 days using a single Avrami's formula, the regression curve had a correlation coefficient R of approximately 1, but the χ² value was considerably larger than that for 0–5 days. Using two combined Avrami's formulae had a correlation coefficient R of 1 and a small value of χ², which well described the change in ΔH over time. Additionally, Avrami's analysis revealed two crystal modes separated by approximately 5 days. Mechanical measurements and water separation ratio results also supported the existence of two crystallization modes separated by approximately 5 days.

Conclusions

The BAP method and DSC could be used to assess the degree of starch retrogradation with high accuracy. The two combined Avrami's formulae were found to kinetically discriminate the switch from short- to long-term retrogradation.

Significance and Novelty

Using the two combined Avrami's formulae, the temporal change in ΔH obtained from DSC measurements was satisfactorily described. Our results contribute to the evaluation of starch retrogradation during refrigerated storage.

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玉米淀粉冷藏过程中短期和长期双模退化分析

背景与目的淀粉类食品在低温下长期储存会因淀粉的退化（结晶）而发生硬化。然而，测定淀粉降解程度的方法尚未得到充分建立。本研究通过对淀粉短期和长期退化两种模式进行动力学研究，以期对淀粉退化进行高精度评价。采用β-淀粉酶-普鲁兰酶（BAP）法、差示扫描量热法（DSC）、力学测量和水分离比法评价玉米淀粉（CS）的降解程度。结果通过提高BAP法的测量精度，即使在高CS浓度下，也可以高精度地评估淀粉的降解情况。用单一Avrami公式计算0 ~ 25天再结晶淀粉结晶因退化而熔化的焓变时间过程（ΔH），回归曲线的相关系数R约为1，但χ²值明显大于0 ~ 5天。使用两个组合的Avrami公式，相关系数R为1，χ²值较小，很好地描述了ΔH随时间的变化。此外，Avrami的分析还揭示了两种晶体模式，两者相隔约5天。力学测量和水分离比结果也支持两种结晶模式的存在，两种结晶模式相隔约5天。结论BAP法和DSC法可用于评价淀粉的退化程度，准确度较高。研究发现，这两种组合的Avrami公式能够从动力学上区分从短期退化到长期退化的转换。利用两个联合的Avrami公式，可以很好地描述DSC测量得到的ΔH的时间变化。我们的研究结果有助于评价淀粉在冷藏过程中的退化。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Cereal Chemistry 工程技术-食品科技

CiteScore

5.10

自引率

8.30%

发文量

110

审稿时长

3 months

期刊介绍： Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utilization of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.