Effects of temperature‐cycled retrogradation on properties of amylosucrase‐treated waxy corn starch
Background and objectives Though amylosucrase (AS)‐treated starches have been studied recently, the retrogradation properties of AS‐treated starches have not been studied yet. In this study, AS‐treated waxy corn starch was retrograded by temperature cycling, and the effects of storage conditions on...
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| Veröffentlicht in: | Cereal chemistry 2018-07, Vol.95 (4), p.555-563 |
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| container_title | Cereal chemistry |
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| creator | Nam, Sae Mi Kim, Ha Ram Choi, Seung Jun Park, Cheon‐Seok Moon, Tae Wha |
| description | Background and objectives
Though amylosucrase (AS)‐treated starches have been studied recently, the retrogradation properties of AS‐treated starches have not been studied yet. In this study, AS‐treated waxy corn starch was retrograded by temperature cycling, and the effects of storage conditions on the structure and digestibility of the starch were investigated.
Findings
Amylosucrase‐treated waxy corn starch had a larger amount of long chains (degree of polymerization ≥25) than the control starch and exhibited amylose‐like behavior. Temperature cycling induced the reassociation of the elongated chains of AS‐treated starch and accelerated retrogradation, causing rapid and significant increases (p |
| doi_str_mv | 10.1002/cche.10059 |
| format | Article |
| fullrecord | <record><control><sourceid>wiley_cross</sourceid><recordid>TN_cdi_crossref_primary_10_1002_cche_10059</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CCHE10059</sourcerecordid><originalsourceid>FETCH-LOGICAL-c2739-4aed1825d35eb37aa112c99809f3970b2bd78c215a8d5b5c06a461b9e55c67943</originalsourceid><addsrcrecordid>eNp9kM9Kw0AQhxdRsFYvPkHOQnT_dJPsUUK1QsGLnsNkMmkjaVNmt9TcfASf0ScxaT0LAzMD3zcwPyFulbxXUuoHxDWNk3VnYqLczMQmMdm5mEgpXSyN1ZfiyvuPYTUqNROxmtc1YfBRV0eBNjtiCHumn69v7LGlKmIK3K0YKghNt42G2nE3YKGhowSbvu38Hhn8aAUmCIN2gM8-wo63kQ_AuL4WFzW0nm7--lS8P83f8kW8fH1-yR-XMerUuHgGVKlM28pYKk0KoJRG5zLpauNSWeqySjPUykJW2dKiTGCWqNKRtZikw79TcXe6i9x5z1QXO242wH2hZDFGVIwRFceIBlid4EPTUv8PWeT5Yn5yfgFflm04</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype></control><display><type>article</type><title>Effects of temperature‐cycled retrogradation on properties of amylosucrase‐treated waxy corn starch</title><source>Wiley Online Library Journals Frontfile Complete</source><creator>Nam, Sae Mi ; Kim, Ha Ram ; Choi, Seung Jun ; Park, Cheon‐Seok ; Moon, Tae Wha</creator><creatorcontrib>Nam, Sae Mi ; Kim, Ha Ram ; Choi, Seung Jun ; Park, Cheon‐Seok ; Moon, Tae Wha</creatorcontrib><description>Background and objectives
Though amylosucrase (AS)‐treated starches have been studied recently, the retrogradation properties of AS‐treated starches have not been studied yet. In this study, AS‐treated waxy corn starch was retrograded by temperature cycling, and the effects of storage conditions on the structure and digestibility of the starch were investigated.
Findings
Amylosucrase‐treated waxy corn starch had a larger amount of long chains (degree of polymerization ≥25) than the control starch and exhibited amylose‐like behavior. Temperature cycling induced the reassociation of the elongated chains of AS‐treated starch and accelerated retrogradation, causing rapid and significant increases (p < 0.05) in melting enthalpy, relative crystallinity, and resistant starch (RS) content compared to those observed during isothermal storage.
Conclusions
Structural changes affected the reassociation and/or melting properties of starch, as the two starches (control starch and AS‐treated starch) had different favored steps of retrogradation (propagation and nucleation, respectively) during temperature‐cycling storage.
Significance and novelty
This study provided information on retrogradation‐related changes in the properties of AS‐treated starch. Temperature‐cycled retrogradation can be used as a physical modification method to enhance the RS content of AS‐treated starch, allowing AS‐treated starch to be used as a low‐glycemic index ingredient.</description><identifier>ISSN: 0009-0352</identifier><identifier>EISSN: 1943-3638</identifier><identifier>DOI: 10.1002/cche.10059</identifier><language>eng</language><subject>amylosucrase ; in vitro digestibility ; retrogradation ; structural properties ; temperature cycling ; waxy corn starch</subject><ispartof>Cereal chemistry, 2018-07, Vol.95 (4), p.555-563</ispartof><rights>2018 AACC International</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c2739-4aed1825d35eb37aa112c99809f3970b2bd78c215a8d5b5c06a461b9e55c67943</citedby><cites>FETCH-LOGICAL-c2739-4aed1825d35eb37aa112c99809f3970b2bd78c215a8d5b5c06a461b9e55c67943</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fcche.10059$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fcche.10059$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids></links><search><creatorcontrib>Nam, Sae Mi</creatorcontrib><creatorcontrib>Kim, Ha Ram</creatorcontrib><creatorcontrib>Choi, Seung Jun</creatorcontrib><creatorcontrib>Park, Cheon‐Seok</creatorcontrib><creatorcontrib>Moon, Tae Wha</creatorcontrib><title>Effects of temperature‐cycled retrogradation on properties of amylosucrase‐treated waxy corn starch</title><title>Cereal chemistry</title><description>Background and objectives
Though amylosucrase (AS)‐treated starches have been studied recently, the retrogradation properties of AS‐treated starches have not been studied yet. In this study, AS‐treated waxy corn starch was retrograded by temperature cycling, and the effects of storage conditions on the structure and digestibility of the starch were investigated.
Findings
Amylosucrase‐treated waxy corn starch had a larger amount of long chains (degree of polymerization ≥25) than the control starch and exhibited amylose‐like behavior. Temperature cycling induced the reassociation of the elongated chains of AS‐treated starch and accelerated retrogradation, causing rapid and significant increases (p < 0.05) in melting enthalpy, relative crystallinity, and resistant starch (RS) content compared to those observed during isothermal storage.
Conclusions
Structural changes affected the reassociation and/or melting properties of starch, as the two starches (control starch and AS‐treated starch) had different favored steps of retrogradation (propagation and nucleation, respectively) during temperature‐cycling storage.
Significance and novelty
This study provided information on retrogradation‐related changes in the properties of AS‐treated starch. Temperature‐cycled retrogradation can be used as a physical modification method to enhance the RS content of AS‐treated starch, allowing AS‐treated starch to be used as a low‐glycemic index ingredient.</description><subject>amylosucrase</subject><subject>in vitro digestibility</subject><subject>retrogradation</subject><subject>structural properties</subject><subject>temperature cycling</subject><subject>waxy corn starch</subject><issn>0009-0352</issn><issn>1943-3638</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kM9Kw0AQhxdRsFYvPkHOQnT_dJPsUUK1QsGLnsNkMmkjaVNmt9TcfASf0ScxaT0LAzMD3zcwPyFulbxXUuoHxDWNk3VnYqLczMQmMdm5mEgpXSyN1ZfiyvuPYTUqNROxmtc1YfBRV0eBNjtiCHumn69v7LGlKmIK3K0YKghNt42G2nE3YKGhowSbvu38Hhn8aAUmCIN2gM8-wo63kQ_AuL4WFzW0nm7--lS8P83f8kW8fH1-yR-XMerUuHgGVKlM28pYKk0KoJRG5zLpauNSWeqySjPUykJW2dKiTGCWqNKRtZikw79TcXe6i9x5z1QXO242wH2hZDFGVIwRFceIBlid4EPTUv8PWeT5Yn5yfgFflm04</recordid><startdate>201807</startdate><enddate>201807</enddate><creator>Nam, Sae Mi</creator><creator>Kim, Ha Ram</creator><creator>Choi, Seung Jun</creator><creator>Park, Cheon‐Seok</creator><creator>Moon, Tae Wha</creator><scope>AAYXX</scope><scope>CITATION</scope></search><sort><creationdate>201807</creationdate><title>Effects of temperature‐cycled retrogradation on properties of amylosucrase‐treated waxy corn starch</title><author>Nam, Sae Mi ; Kim, Ha Ram ; Choi, Seung Jun ; Park, Cheon‐Seok ; Moon, Tae Wha</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2739-4aed1825d35eb37aa112c99809f3970b2bd78c215a8d5b5c06a461b9e55c67943</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>amylosucrase</topic><topic>in vitro digestibility</topic><topic>retrogradation</topic><topic>structural properties</topic><topic>temperature cycling</topic><topic>waxy corn starch</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nam, Sae Mi</creatorcontrib><creatorcontrib>Kim, Ha Ram</creatorcontrib><creatorcontrib>Choi, Seung Jun</creatorcontrib><creatorcontrib>Park, Cheon‐Seok</creatorcontrib><creatorcontrib>Moon, Tae Wha</creatorcontrib><collection>CrossRef</collection><jtitle>Cereal chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nam, Sae Mi</au><au>Kim, Ha Ram</au><au>Choi, Seung Jun</au><au>Park, Cheon‐Seok</au><au>Moon, Tae Wha</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of temperature‐cycled retrogradation on properties of amylosucrase‐treated waxy corn starch</atitle><jtitle>Cereal chemistry</jtitle><date>2018-07</date><risdate>2018</risdate><volume>95</volume><issue>4</issue><spage>555</spage><epage>563</epage><pages>555-563</pages><issn>0009-0352</issn><eissn>1943-3638</eissn><abstract>Background and objectives
Though amylosucrase (AS)‐treated starches have been studied recently, the retrogradation properties of AS‐treated starches have not been studied yet. In this study, AS‐treated waxy corn starch was retrograded by temperature cycling, and the effects of storage conditions on the structure and digestibility of the starch were investigated.
Findings
Amylosucrase‐treated waxy corn starch had a larger amount of long chains (degree of polymerization ≥25) than the control starch and exhibited amylose‐like behavior. Temperature cycling induced the reassociation of the elongated chains of AS‐treated starch and accelerated retrogradation, causing rapid and significant increases (p < 0.05) in melting enthalpy, relative crystallinity, and resistant starch (RS) content compared to those observed during isothermal storage.
Conclusions
Structural changes affected the reassociation and/or melting properties of starch, as the two starches (control starch and AS‐treated starch) had different favored steps of retrogradation (propagation and nucleation, respectively) during temperature‐cycling storage.
Significance and novelty
This study provided information on retrogradation‐related changes in the properties of AS‐treated starch. Temperature‐cycled retrogradation can be used as a physical modification method to enhance the RS content of AS‐treated starch, allowing AS‐treated starch to be used as a low‐glycemic index ingredient.</abstract><doi>10.1002/cche.10059</doi><tpages>9</tpages></addata></record> |
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| ispartof | Cereal chemistry, 2018-07, Vol.95 (4), p.555-563 |
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| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | amylosucrase in vitro digestibility retrogradation structural properties temperature cycling waxy corn starch |
| title | Effects of temperature‐cycled retrogradation on properties of amylosucrase‐treated waxy corn starch |
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