Retrogradation, amylose

Starches with high amylose content, such as corn starch (28% amylose) retrograde more than starches with lower amylose content, such as potato starch (20% amylose). Redispersion of retrograded starch is energy-intensive due to extensive bonding. Temperatures of 115° to 120°C are required to solubilize amylose gels or crystals. Amylopectin gels can be redispersed at temperatures above 55°C. 

Partial Pressure Potato Amylomaize Amylose Retrograded Potato... 

In the literature there has been a certain disagreement as to whether amylose is saccharified completely by /3-amylase. The experiments are complicated by the fact that amylose solutions have a tendency to deposit amylose (retrograde) in which state it is not attacked by the enzyme. But if a sufficient amount of enzyme is used the amylose is, without... 

C in all cases, the commonly used frozen storage conditions (approximately — 18°C) would be located above the Tg temperatures thus systems stored at this temperature would be at the rubbery state and would have more molecular mobility. In this situation, deteriorative phenomena depending on diffusion could occur. As amylopectin and amylose retrogradation are crystallization phenomena occurring in starch systems, they were studied in the present work as examples of deteriorative changes. As observed in Table 18.1, values foimd for the onset temperature (T p varied between... 

Some models on the molecular configuration change of amylose, 1, 21) a mechanism on the fibril formation similar to the amylose retrogradation (1 ) have been proposed on the basis of the results observed by the static techniques and the meas= urements of slow reaction, however, the initial fast nucleation process in such a short time range, milliseconds to seconds, has not been found and pointed out at all. Thus, the fast inter= molecular process (second-order rate constant, in order of 1.5 X... 

The majority of lecithin is used as feed (as extraction meals dipped in hydration sludge) and only a smaller part of a better quahty product is used in the food industry, mostly in the bakery industry. Lecithin is used as a substance for improving dough properties, as it increases the amount of gas retained in the rigid dough foam and reduces the rate of amylose retrogradation. It is also used as an emulsifier in the production of mayonnaise and emulsified fats of the margarine type (it allows the creation of both o/w and w/o... 

Kitamura S, YonedaS, KugeT. 1984. Study on the retrogradation of starch. I. Particle size and its distribution of amylose retrograded from aqueous solutions. Carbohydr Polym 4 127-136. 

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