{"title":"玉米淀粉冷藏过程中短期和长期双模退化分析","authors":"Kazumi Ninomiya, Nozomi Ozawa, Yo Okawa, Yusuke Yamaguchi, Hitomi Kumagai, Hitoshi Kumagai","doi":"10.1002/cche.10883","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>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 (<i>ΔH)</i> 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 <i>R</i> of approximately 1, but the <i>χ</i>² value was considerably larger than that for 0–5 days. Using two combined Avrami's formulae had a correlation coefficient <i>R</i> of 1 and a small value of <i>χ</i>², which well described the change in <i>ΔH</i> 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.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>Using the two combined Avrami's formulae, the temporal change in Δ<i>H</i> obtained from DSC measurements was satisfactorily described. Our results contribute to the evaluation of starch retrogradation during refrigerated storage.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 3","pages":"653-660"},"PeriodicalIF":2.2000,"publicationDate":"2025-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10883","citationCount":"0","resultStr":"{\"title\":\"Analysis of Short- and Long-Term Two-Mode Retrogradation of Corn Starch During Refrigerated Storage\",\"authors\":\"Kazumi Ninomiya, Nozomi Ozawa, Yo Okawa, Yusuke Yamaguchi, Hitomi Kumagai, Hitoshi Kumagai\",\"doi\":\"10.1002/cche.10883\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>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 (<i>ΔH)</i> 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 <i>R</i> of approximately 1, but the <i>χ</i>² value was considerably larger than that for 0–5 days. Using two combined Avrami's formulae had a correlation coefficient <i>R</i> of 1 and a small value of <i>χ</i>², which well described the change in <i>ΔH</i> 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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>Using the two combined Avrami's formulae, the temporal change in Δ<i>H</i> obtained from DSC measurements was satisfactorily described. Our results contribute to the evaluation of starch retrogradation during refrigerated storage.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"102 3\",\"pages\":\"653-660\"},\"PeriodicalIF\":2.2000,\"publicationDate\":\"2025-03-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/cche.10883\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10883\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10883","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Analysis of Short- and Long-Term Two-Mode Retrogradation of Corn Starch During Refrigerated Storage
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.
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.
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