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

Wanru Luo; Bo Li; Yanjun Zhang; Lehe Tan; Chi Hu; Chongxing Huang; Zhanpeng Chen; Lijie Huang

doi:10.1016/j.fochx.2023.100637

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

Food Chem X. 2023 Mar 11:18:100637. doi: 10.1016/j.fochx.2023.100637. eCollection 2023 Jun 30.

Authors

Wanru Luo^{1

2

3}, Bo Li^{1

2

3}, Yanjun Zhang^{2

3}, Lehe Tan^{2

3}, Chi Hu¹, Chongxing Huang¹, Zhanpeng Chen¹, Lijie Huang¹

Affiliations

¹ College of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530003, China.
² Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Wanning, Hainan 571533, China.
³ Spice and Beverage Research Institute, Chinese Academy of Tropical Agricultural Sciences, Wanning, Hainan 571533, China.

Abstract

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.

Keywords: Long-term retrogradation mechanism analysis; Retrogradation Pouteria campechiana seed starch; Retrograded kinetic; Statistical analysis; Supramolecular structure.