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The effect of retrogradation on enzyme susceptibility of sago starch

1997; Elsevier BV; Volume: 32; Issue: 1 Linguagem: Inglês

10.1016/s0144-8617(96)00105-1

1879-1344

Rongbin Cui, C.G. Oates,

Proteins in Food Systems

Gelatinized sago starch was stored for different times and under different temperature conditions for the investigation of retrogradation. DSC was used to monitor the thermal properties of retrograded starch. Bioavailability of starch samples was determined by porcine pancreatic α-amylase at 37 °C. Amylose retrograded rapidly at 5 °C, whereas amylopectin recrystallization was enhanced by sequential storage at 5 °C followed by 30 °C. Increased extent of retrogradation (high melting enthalpy values and melting temperature) caused reduced enzyme susceptibility of sago starch and sago products at 37 °C.