Relationship between structure and retrogradation properties of corn starch treated with 1,4-α-glucan branching enzyme》.pdfVIP

Food Hydrocolloids 52 (2016) 868e875 Contents lists available at ScienceDirect Food Hydrocolloids journal homepage: /locate/foodhyd Relationship between structure and retrogradation properties of corn starch treated with 1,4-a-glucan branching enzyme Wenwen Li b, Caiming Li b, Zhengbiao Gu a, b, c, **, Yijing Qiu b, Li Cheng a, b, Yan Hong a, b, c, Zhaofeng Li a, b, c, * a State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China b School of Food Science and Technology, Jiangnan University, Wuxi 214122, China c Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China a r t i c l e i n f o a b s t r a c t Article history: Corn starch was selected to produce a product that undergoes slow retrogradation after enzymatic Received 15 May 2015 modification using the 1,4-a-glucan branching enzyme (GBE) isolated from Geobacillus thermoglucosidans Received in revised form STB02. GBE treatment of corn starch could time-dependently increase the number of a-1,6 branch points, 5 September 2015 and decrease the average chain length of amylopectin and the amylose content. Meanwhile, GBE Accepted 8 September 2015 treatment also led to reduction in setback values and relative crystallinity, indicating lower short- and Available online 10 September 2015 long-term retrogradation of starch,