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Published on: October 14, 2013
Comparative study of spring dextrin impact on amylose retrogradation
Jin Xu1, Wenxiu Zhao, Yawei Ning
1State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, People's Republic of China.
Journal of Agricultural and Food Chemistry
|April 28, 2012
Summary
Small spring dextrins impact amylose recrystallization, with longer chains (SD7-11) reducing crystallinity and shorter chains (SD3-5) increasing it. Molecular simulations revealed these dextrins disrupt amylose interactions, affecting retrogradation.
Area of Science:
- Food Science
- Polymer Chemistry
- Biophysics
Background:
- Amylose recrystallization is a critical process affecting the texture and shelf-life of starchy foods.
- Controlling amylose retrogradation is essential for food processing and preservation.
Purpose of the Study:
- To investigate the influence of spring dextrins (SD) on amylose recrystallization.
- To elucidate the mechanism by which spring dextrins affect amylose aggregation.
Main Methods:
- Wide-angle X-ray Diffraction (WXRD) to measure crystallinity.
- Differential Scanning Calorimetry (DSC) with Avrami equation analysis.
- Molecular Dynamic (MD) simulations to predict polymer behavior in water.
Main Results:
- Spring dextrins SD(7), SD(9), and SD(11) reduced amylose crystallinity.
- Spring dextrins SD(3) and SD(5) accelerated amylose crystallization.
- MD simulations indicated that small spring dextrins inhibit or alter amylose-amylose interactions, disturbing retrogradation.
Conclusions:
- Spring dextrin chain length dictates its effect on amylose recrystallization.
- Spring dextrins can modulate amylose retrogradation through altered polymer interactions.
- Findings provide insights into controlling starch properties using dextrin derivatives.
