Cargando…

Unveiling the retrogradation mechanism of a novel high amylose content starch-Pouteria campechiana seed

The research of starch retrogradation have been attracting interest. Thereby, the long-term retrogradation mechanism (0–21 days) of Pouteria campechiana seed starch (PCSS) was investigated. The results showed that crystal type was changed from A- to B + V-type during retrogradation. The retrogradati...

Descripción completa

Detalles Bibliográficos
Autores principales: Luo, Wanru, Li, Bo, Zhang, Yanjun, Tan, Lehe, Hu, Chi, Huang, Chongxing, Chen, Zhanpeng, Huang, Lijie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10025978/
https://www.ncbi.nlm.nih.gov/pubmed/36949750
http://dx.doi.org/10.1016/j.fochx.2023.100637
_version_ 1784909449645785088
author Luo, Wanru
Li, Bo
Zhang, Yanjun
Tan, Lehe
Hu, Chi
Huang, Chongxing
Chen, Zhanpeng
Huang, Lijie
author_facet Luo, Wanru
Li, Bo
Zhang, Yanjun
Tan, Lehe
Hu, Chi
Huang, Chongxing
Chen, Zhanpeng
Huang, Lijie
author_sort Luo, Wanru
collection PubMed
description The research of starch retrogradation have been attracting interest. Thereby, the long-term retrogradation mechanism (0–21 days) of Pouteria campechiana seed starch (PCSS) was investigated. The results showed that crystal type was changed from A- to B + V-type during retrogradation. The retrogradation PCSS (RPCSS) exhibited faster retrogradation rate and more compact internal ultra-structure compared to rice, wheat and maize starch. Pearson correlation indicated that, as retrogradation days increased, values of α-1,4-glycosidic bond, A chains, double helix, V-type polymorphism, Mw, relative crystallinity (Rc) and short-range order gradually significantly increased, and B1 chains, B3 + chains values gradually significantly dropped (p < 0.05). These inferred an increasing peak temperature and compactness of morphology with increasing retrogradation days. Compared to native starch, RPCSS α-1.4-glycosidic bond was increased, which indicated that its quick molecules degradation including decreased Mw, B3 + chains, Rc, semicrystalline order, and ΔH. These might provide a theoretical direction for preparation of starch-basis food.
format Online
Article
Text
id pubmed-10025978
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher Elsevier
record_format MEDLINE/PubMed
spelling pubmed-100259782023-03-21 Unveiling the retrogradation mechanism of a novel high amylose content starch-Pouteria campechiana seed Luo, Wanru Li, Bo Zhang, Yanjun Tan, Lehe Hu, Chi Huang, Chongxing Chen, Zhanpeng Huang, Lijie Food Chem X Research Article The research of starch retrogradation have been attracting interest. Thereby, the long-term retrogradation mechanism (0–21 days) of Pouteria campechiana seed starch (PCSS) was investigated. The results showed that crystal type was changed from A- to B + V-type during retrogradation. The retrogradation PCSS (RPCSS) exhibited faster retrogradation rate and more compact internal ultra-structure compared to rice, wheat and maize starch. Pearson correlation indicated that, as retrogradation days increased, values of α-1,4-glycosidic bond, A chains, double helix, V-type polymorphism, Mw, relative crystallinity (Rc) and short-range order gradually significantly increased, and B1 chains, B3 + chains values gradually significantly dropped (p < 0.05). These inferred an increasing peak temperature and compactness of morphology with increasing retrogradation days. Compared to native starch, RPCSS α-1.4-glycosidic bond was increased, which indicated that its quick molecules degradation including decreased Mw, B3 + chains, Rc, semicrystalline order, and ΔH. These might provide a theoretical direction for preparation of starch-basis food. Elsevier 2023-03-11 /pmc/articles/PMC10025978/ /pubmed/36949750 http://dx.doi.org/10.1016/j.fochx.2023.100637 Text en © 2023 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Research Article
Luo, Wanru
Li, Bo
Zhang, Yanjun
Tan, Lehe
Hu, Chi
Huang, Chongxing
Chen, Zhanpeng
Huang, Lijie
Unveiling the retrogradation mechanism of a novel high amylose content starch-Pouteria campechiana seed
title Unveiling the retrogradation mechanism of a novel high amylose content starch-Pouteria campechiana seed
title_full Unveiling the retrogradation mechanism of a novel high amylose content starch-Pouteria campechiana seed
title_fullStr Unveiling the retrogradation mechanism of a novel high amylose content starch-Pouteria campechiana seed
title_full_unstemmed Unveiling the retrogradation mechanism of a novel high amylose content starch-Pouteria campechiana seed
title_short Unveiling the retrogradation mechanism of a novel high amylose content starch-Pouteria campechiana seed
title_sort unveiling the retrogradation mechanism of a novel high amylose content starch-pouteria campechiana seed
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10025978/
https://www.ncbi.nlm.nih.gov/pubmed/36949750
http://dx.doi.org/10.1016/j.fochx.2023.100637
work_keys_str_mv AT luowanru unveilingtheretrogradationmechanismofanovelhighamylosecontentstarchpouteriacampechianaseed
AT libo unveilingtheretrogradationmechanismofanovelhighamylosecontentstarchpouteriacampechianaseed
AT zhangyanjun unveilingtheretrogradationmechanismofanovelhighamylosecontentstarchpouteriacampechianaseed
AT tanlehe unveilingtheretrogradationmechanismofanovelhighamylosecontentstarchpouteriacampechianaseed
AT huchi unveilingtheretrogradationmechanismofanovelhighamylosecontentstarchpouteriacampechianaseed
AT huangchongxing unveilingtheretrogradationmechanismofanovelhighamylosecontentstarchpouteriacampechianaseed
AT chenzhanpeng unveilingtheretrogradationmechanismofanovelhighamylosecontentstarchpouteriacampechianaseed
AT huanglijie unveilingtheretrogradationmechanismofanovelhighamylosecontentstarchpouteriacampechianaseed