- 中文核心期刊
- CSCD来源期刊
- 中国科技核心期刊
- CA、CABI、ZR收录期刊
| Citation: |
WANG J H, ZHANG S X, LIU Y N, et al. Effect of Different Retrogradation Times on the Physicochemical Properties and Microstructure of C.mollissima Blume Starch [J]. Fujian Journal of Agricultural Sciences，2025，X（1）：1−10.
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In order to explore the effect of retrogradation time on the physicochemical characteristics and microstructure of chestnut starch.
Chestnut starch was gelatinized and refrigerated at 3 ℃ for 1 d, 3 d, 7 d and 14 d in a vacuum frozen dryer for drying treatment. By measuring the response of total starch content, amylose content, amylopectin content, iodine blue value, aging degree. Analyzing the characteristic response changes during the retrogradation process of chestnut starch. The structure evolution of chestnut starch regeneration was characterized by scanning electron microscope. By using the Pearson-coefficient to analyze the correlation between the physicochemical indexes of chestnut starch.
The results showed that the total starch content of chestnut starch increased overall during the retrogradation period, the total starch content was higher at 14d that was 73.02%; and the content of amylose showed increased trend, the amylose content was higher at 14 d that was 36.14%; The iodine blue value, aging degree showed gradually increasing trend, however, the iodine blue value of starch at 14 d was lower than the iodine blue value of primary starch; The water solubility index and swelling force were significantly lower than that of primary starch, in the process of retrogradation, the water solubility index and swelling force were "N" type changes; In vitro digestion between the same treatment groups increased gradually; After retrogradation treatment, the starting temperature (To), peak temperature (Tp), termination temperature (Tc), and crystal melting thermal enthalpy (ΔH) were significantly lower than that of primary starch, and the difference of thermal characteristics between the treatment groups was not obvious; Correlation analysis showed that aging degree and retrogradation time showed a significant positive correlation (P＜0.05, r=0.96), iodine blue value and amylose content showed a significant positive correlation (P＜0.05, r=0.97); The three-dimensional space network structure of chestnut starch was gradually restored during 1 d to 7 d, the three-dimensional space network structure of starch was gradually deteriorated at 14 d, and the surface of starch gel was relatively rough.
The results could provide data reference for the characteristic change during the retrogradation of C. mollissima Blume starch.
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