Retrogradation behavior of debranched starch with different degrees of polymerization

• Published in: Food chemistry 2019-11, Vol.297, p.125001-125001, Article 125001
• Main Authors: Chang, Ranran, Li, Man, Wang, Yanfei, Chen, Haihua, Xiao, Junxia, Xiong, Liu, Qiu, Lizhong, Bian, Xiliang, Sun, Chunrui, Sun, Qingjie
• Format: Article
• Language: English
• Subjects: Recrystallization; Short linear glucan; Short-chain amylose; Ultra-short-term
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2019.125001

•Retrogradation of short linear glucan debranched from amylopectin was investigated.•The retrogradation process of debranched starch (DBS) takes only 0–120 min.•The retrogradation of DBS is an ultra-short-term process.•The retrogradation enthalpy increased with increase in degree of polymerization.•The retrogradation enthalpy of DBS increased as storage time increased. Retrogradation is inevitable during the storage of starchy products. Retrogradation behavior of starches (e.g., amylopectin and amylose) has been widely investigated. We firstly studied the retrogradation behavior of short linear glucan debranched from amylopectin with different degrees of polymerization (DP). With increasing DP, the retrogradation enthalpy change (ΔH) of debranched starch (DBS) increased. At a DBS to water ratio of 1:2 and a storage time of 0 min, the retrogradation ΔH of DBS samples (DP 11.96, 12.62, and 13.36) reached up to 6.03 ± 0.41, 8.03 ± 0.53, and 12.80 ± 1.57 J/g, respectively. The greater the short-chain length, the more rapid the retrogradation of DBS. The peak temperature of retrograded DBS (101.95–111.53 °C) with a DBS to water ratio of 1:2 stored at 50 °C was greater than that stored at 4 °C. The retrogradation of DBS was rapid, taking only 0–120 min, corresponding to ultra-short-term retrogradation.