Premium
Determining the effects of annealing time on the glass transition temperature of Pueraria lobata (Willd.) Ohwi starch
Author(s) -
Zhu Xiaoyan,
Du Xianfeng,
Chen Xu,
Hu Jingwei,
Zhou Xiuhong,
Guo Li
Publication year - 2018
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13518
Subject(s) - starch , crystallinity , differential scanning calorimetry , glass transition , chemistry , lobata , pueraria , annealing (glass) , materials science , botany , crystallography , food science , organic chemistry , polymer , composite material , biology , medicine , physics , alternative medicine , pathology , thermodynamics
Summary To probe the effects of annealing time on the glass transition temperature ( T g ) and digestibility of Pueraria lobata (Willd.) Ohwi starch, the starch crystal structure and moisture distribution through the components of P. lobata (Willd.) Ohwi starch were investigated. Annealing times of 0, 1, 3, 6, 12 and 24 h were employed to determine the effect of starch T g using differential scanning calorimetry ( DSC ) with the support of 1 H low‐field NMR , polarised light microscopy and 13 C CP / MAS NMR . The T g values of the starch increased with longer annealing times. The 1 H low‐field NMR results showed that the T 2 relaxation time decreased and starch–water interactions increased as the annealing time increased. Compared with native starch, annealed starch had higher contents of slowly digested starch ( SDS ) and resistant starch ( RS ). The starch crystal structure was not destroyed after annealing, but the relative crystallinity percentage increased slightly.