Effect of spring dextrin on retrogradation of wheat and corn starch gels

摘要

The influence of spring dextrin (SD) on the gelatinized starch retrogradation was investigated by wide X-ray diffraction (WXRD), differential scanning calorimetry (DSC) and molecular dynamic (MD) simulation. Different wheat and corn starch gels were prepared with the addition of SD_3, SD_5, SD_7 or SD_9. WXRD results showed that recrystallinity of wheat and corn starch gels was reduced with the addition of SD_7 or SD_9. Alternatively, SD_3 or SD_5 accelerated recrystallinity. Enthalpies of retrograde wheat and corn starch gels were analyzed using the Avrami equation and confirmed the WXRD results. Finally, MD simulation was adapted to predict the interaction of SD and starch fraction in water, and the results showed that the SD disturbed starch retrogradation by altering starch fraction-starch fraction interaction. Based on the obtained results of WXRD, DSC and MD, it was concluded that the addition of SDs significantly influences starch long-term retrogradation.