In this study, the capacity of asymmetrical flow field-flow fractionation (AF4) coupled with multiangle light scattering (MALS) and differential refractive index (dRI) detectors, to monitor starch retrogradation behavior in situ was evaluated. Meanwhile, the starch samples were characterized by differential scanning calorimetry (DSC) and fourier transform infrared spectroscopy (FTIR). The effect of the botanical origin, amylose/amylopectin ratio, storage conditions (i.e., temperature and time), and salt on starch retrogradation was systematically investigated. The starch aggregation and disassociation is a kinetic equilibrium process that is dependent on the storage conditions and the content of amylose. Moreover, it was found that nitrate ions retarded starch retrogradation behavior by inhibiting the formation of hydrogen bonds between amylose molecules. The results suggest that the formation of the small amylose aggregates plays an important role in starch retrogradation and maize amylopectin degradation. The information obtained by AF4-MALS-dRI is valuable for understanding the starch retrogradation mechanism.
基金：
Nature Science Foundation of Hebei Province [B20162010002]; Introduction Foundation for the Returned Overseas Scholars of Hebei Province [CL201603]; Post-graduate's Innovation Fund Project of Hebei Province [CXZZBS2018003]; Modern Agroindustry Technology Research System [CARS-06-13.5-A29]
第一作者机构：[1]Hebei Univ, Coll Chem & Environm Sci, Key Lab Analyt Sci & Technol Hebei Prov, Baoding 071002, Peoples R China
共同第一作者：
通讯作者：
通讯机构：[1]Hebei Univ, Coll Chem & Environm Sci, Key Lab Analyt Sci & Technol Hebei Prov, Baoding 071002, Peoples R China[2]Hebei Univ, Coll Med, Baoding 071000, Peoples R China[3]Hebei Univ, Affiliated Hosp, Baoding 071000, Peoples R China[*1]Key Laboratory of Analytical Science and Technology of Hebei Province, College of Chemistry and Environmental Science, HebeiUniversity, Baoding 071002, China
推荐引用方式(GB/T 7714)：
Zhang Wenhui,Wang Jing,Guo Panpan,et al.Study on the retrogradation behavior of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors[J].FOOD CHEMISTRY.2019,277:674-681.doi:10.1016/j.foodchem.2018.11.033.
APA：
Zhang, Wenhui,Wang, Jing,Guo, Panpan,Dai, Shanshan,Zhang, Xiaoyue...&Dou, Haiyang.(2019).Study on the retrogradation behavior of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors.FOOD CHEMISTRY,277,
MLA：
Zhang, Wenhui,et al."Study on the retrogradation behavior of starch by asymmetrical flow field-flow fractionation coupled with multiple detectors".FOOD CHEMISTRY 277.(2019):674-681
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