粮油食品科技2024，Vol.32Issue(2)：21-29,9.DOI:10.16210/j.cnki.1007-7561.2024.02.003
高水分含量下淀粉的回生行为和分子机制
Retrogradation Behavior and Molecular Mechanism of Starch under High Moisture Content
摘要
Abstract
For the first time,the retrogradation behavior of starch during storage under high moisture content was studied from the perspective of short-range ordering of gelled starch.The study found that under high moisture content,the formation of crystal structure was not detected in short-term(1 day)retrogradation,but the short-range ordered structure of amorphous gelled starch increased.By extending the retrogradation time to 7 days,the starch formed an obvious crystal structure.After further extending the retrogradation time,the degree of starch retrogradation increased.Low-field nuclear magnetic resonance(LF-NMR)and magnetic resonance imaging(MRI)analysis results indicated that free water was separated from the high moisture content starch gel during the retrogradation process.From the above studies and other results,at high moisture content,gelatinized starch cannot form a crystal structure during short-term storage,but its short-range order increased.As the regeneration time increased,the crystal structure could be formed.关键词
短程有序性/凝胶化小麦淀粉/回生/晶体结构/水流动性Key words
short-range order/gelatinized wheat starch/retrogradation/crystal structure/water mobility分类
轻工纺织引用本文复制引用
王书军,刘泽松..高水分含量下淀粉的回生行为和分子机制[J].粮油食品科技,2024,32(2):21-29,9.基金项目
国家自然科学基金(32030084) National Natural Science Foundation of China(No.32030084) （32030084）
