Effects of Conditions of Gelatinization on the Retrogradation of Starches

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Retrogradation of starches, potato and sweet potato as a root (or tuber) starch and corn and wheat as a cereal one, were examined in two ways of gelatinization at various starch concentrations (5, 10, 15%). One is the gelatinization by heating at 100°C with stirring for 10 min (SH). The other gelatinization consisted of two steps: 2% (or 3%) starch suspension was heated at 100°C with stirring for 10 min, and then starches were added up to each final concentration, suspended well and heated at 100°C for 30 min without stirring (NH). The gelatinized starches were stored at 5°C, and retrogradation of the starches measured at the storage periods. The degree of gelatinization of the hot pastes was higher in SH than in NH. Lower retrogradation of the starch was observed in those gelatinized by NH than in those gelatinized by SH. These differences between the gelatinization methods may be related to the conditions, stirring, pre-heating, heating time, included in the methods. The suppression of the retrogradation was noticeable in the cereal starches compared to the root (or tuber) starches.
日本応用糖質科学会の論文