The influence of emulsifiers on retrogradation properties of waxy starch

Abstract

Retrogradation play the conclusive action on biological value and biodegradable of starch. In the paper, the influence of amylose contents, humidity and emulsifier type on hardness and the influence of emulsifiers on viscocity of waxy starch were investigated. The peak temperature range and retrogradation enthalpy of retrogradation starch were analysed by DSC. The result showed that the relation between the degree of retrogradation of starch and amylose contents or moisture content were positive correlation. Emulsifiers retarded the retrogradation of starch interacting with starch molecules. Based the orthogonal experiment, the optimum anti-retrogradation conditions were as follows: waxy starch, humidity 88.9%,resting period 6 days, sucrose esters and ploydextrose-δ-lactone complexation. Waxy starch had good anti-retrogradation effect, owing to no melting peak of amylopectin and low value of enthalpy. © 2012 Springer-Verlag GmbH.