[1] |
WANG S,LI C,COPELAND L,et al.Starch retrogradation:A comprehensive review[J].Comprehensive Reviews in Food Science and Food Safety,2015,14(5):568.
|
[2] |
ZHU F,LIU P Z.Starch gelatinization,retrogradation,and enzyme susceptibility of retrograded starch:Effect of amylopectin internal molecular structure[J/OL].Food Chemistry,2020,316[2020-06-30].https://schlr.cnki.net/Detail/index/SJES_03/SJESCD086C4EC3B469-C0532EA87983F8D53F.
|
[3] |
DOBOSZ A,SIKORA M,KRYSTYJAN M,et al.Short-and long-term retrogradation of potato starches with varying amylose content[J].Journal of the Science of Food and Agriculture,2019,99(5):2393.
|
[4] |
LIU J,XU B.A comparative study on texture,gelatinisation,retrogradation and potential food application of binary gels made from selected starches and edible gums[J].Food Chemistry,2019,296:100.
|
[5] |
GAO J F,KREFT I,CHAO G M,et al.Tartary buckwheat (Fagopyrum tataricum Gaertn.) starch,a side product in functional food production,as a potential source of retrograded starch[J].Food Chemistry,2016,190:552.
|
[6] |
CHEN Y F,SINGH J,MIDGLEY J,et al.Influence of time-temperature cycles on potato starch retrogradation in tuber and starch digestion in vitro[J].Food Hydrocolloids,2020,98:105240.
|
[7] |
YURIS A,MATIA-MERINO L,HARDACRE A K,et al.Molecular interactions in composite wheat starch-Mesona chinensis polysaccharide gels:Rheological,textural,microstructural and retrogradation properties[J].Food Hydrocolloids,2018,79:1.
|
[8] |
LIAN X,WANG C,ZHANG K,et al.The retrogradation properties of glutinous rice and buckwheat starches as observed with FT-IR,13C NMR and DSC[J].International Journal of Biological Macrolecules,2014,64:288.
|
[9] |
KIM J O,KIM W S,SHIN M S.A comparative study on retrogradation of rice starch gels by DSC,X-ray and α-amylase methods[J].Starch-Stärke,1997,49(2):71.
|
[10] |
WANG H,XU K,MA Y,et al.Impact of ultrasonication on the aggregation structure and physicochemical characteristics of sweet potato starch[J].Ultrasonics Sonochemistry,2020,63:104868.
|
[11] |
WANG H,XU K,LIU X,et al.Understanding the structural,pasting and digestion properties of starch isolated from frozen wheat dough[J].Food Hydrocolloids,2021,111:106168.
|
[12] |
HAWORTH W N.Molecular structure of cellulose and of amylose[J].Nature,1932,129(3253):365.
|
[13] |
NIKUNI Z.Studies on starch granules[J].Starch-Stärke,1978,30(4):105.
|
[14] |
DEXTER F.Fine structure of starch and its relationship to the organization of starch granules[J].Journal of Applied Glycoence,1972,19(1):8.
|
[15] |
ROBIN J P,MERCIER C,CHARBONN R,et al.Lintnerized starches gel-filtration and enzymatic studies of insoluble residues from prolonged acid treatment of potato starch[J].Cereal Chemistry,1974,51:389.
|
[16] |
HIZUKURI S.Relationship between the distribution of the chain length of amylopectin and the crystalline structure of starch granules[J].Carbohydrate Research,1985,141(2):295.
|
[17] |
PEREZ S,BERTOFT E.The molecular structures of starch components and their contribution to the architecture of starch granules:A comprehensive review[J].Starch-Stärke,2010,62(8):389.
|
[18] |
FU Z Q,WANG L J,LI D,et al.The effect of partial gelatinization of corn starch on its retrogradation[J].Carbohydrate Polymers,2013,97(2):512.
|
[19] |
TAKO M,TAMAKI Y,KONISHI T,et al.Gelatinization and retrogradation characteristics of wheat (Rosella) starch[J].Food Research International,2008,41(8):797.
|
[20] |
WANG S,COPELAND L.Molecular disassembly of starch granules during gelatinization and its effect on starch digestibility:A review[J].Food & Function,2013,4(11):1564.
|
[21] |
GONG B,CHENG L,GILBERT R G,et al.Distribution of short to medium amylose chains are major controllers of in vitro digestion of retrograded rice starch[J].Food Hydrocolloids,2019,96:634.
|
[22] |
LI C,HU Y,LI E.Effects of amylose and amylopectin chain-length distribution on the kinetics of long-term rice starch retrogradation[J].Food Hydrocolloids,2021,111:106239.
|
[23] |
KLUCINEC J D,THOMPSON D B.Amylose and amylopectin interact in retrogradation of dispersed high-amylose starches[J].Cereal Chemistry,1999,76(2):282.
|
[24] |
MILES M J,MORRIS V J,ORFORD P D,et al.The roles of amylose and amylopectin in the gelation and retrogradation of starch[J].Carbohydrate Research,1985,135(2):271.
|
[25] |
FREDRIKSSON H,SILVERIO J,ANDERSSON R,et al.The influence of amylose and amylopectin characteristics on gelatinization and retrogradation properties of different starches[J].Carbohydrate Polymers,1998,35(3):119.
|
[26] |
WU Y,CHEN Z,LI X,et al.Retrogradation properties of high amylose rice flour and rice starch by physical modification[J].LWT-Food Science and Technology,2010,43(3):492.
|
[27] |
ZHANG Y,LI D,YANG N,et al.Comparison of dextran molecular weight on wheat bread quality and their performance in dough rheology and starch retrogradation[J].LWT-Food Science and Technology,2018,98:39.
|
[28] |
HIBI Y.Effect of retrograded waxy corn starch on bread staling[J].Starch-Stärke,2001,53(5):227.
|
[29] |
DING L,ZHANG B,TAN C P,et al.Effects of limited moisture content and storing temperature on retrogradation of rice starch[J].International Journal of Biological Macromolecules,2019,137:1068.
|
[30] |
NAM S M,KIM H R,CHOI S J,et al.Effects of temperature-cycled retrogradation on properties of amylosucrase-treated waxy corn starch[J].Cereal Chemistry,2018,95(4):555.
|
[31] |
WANG L,ZHANG L,WANG H,et al.Insight into protein-starch ratio on the gelatinization and retrogradation characteristics of reconstituted rice flour[J].International Journal of Biological Macromolecules,2020,146:524.
|
[32] |
FU Z,CHEN J,LUO S J,et al.Effect of food additives on starch retrogradation:A review[J].Starch-Stärke,2015,67(1/2):69.
|
[33] |
FUNAMI T,KATAOKA Y,OMOTO T,et al.Food hydrocolloids control the gelatinization and retrogradation behavior of starch.2b.Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch[J].Food Hydrocolloids,2005,19(1):25.
|
[34] |
ZHOU Y,WANG D,ZHANG L,et al.Effect of polysaccharides on gelatinization and retrogradation of wheat starch[J].Food Hydrocolloids,2008,22(4):505.
|
[35] |
HE H,ZHANG Y,HONG Y,et al.Effects of hydrocolloids on corn starch retrogradation[J].Starch-Stärke,2015,67(3/4):348.
|
[36] |
WU N N,QIAO C C,TIAN X H,et al.Retrogradation inhibition of rice starch with dietary fiber from extruded and unextruded rice bran[J/OL].Food Hydrocolloids,2020:106488[2020-11-25].https://schlr.cnki.net/Detail/index/SJESLAST/SJESBA0C948EF1B71724A27-21A3381056C3B.
|
[37] |
YANG X,FENG M Q,SUN J,et al.The influence of flaxseed gum on the retrogradation of maize starch[J].International Journal of Food Science & Technology,2017,52(12):2654.
|
[38] |
HIBI Y.Roles of water-soluble and water-insoluble carbohydrates in the gelatinization and retrogradation of rice starch[J].Starch-Stärke,1998,50(11):474.
|
[39] |
LI X,LI J,YIN X,et al.Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch[J].Food Science & Nutrition,2019,7(12):4076.
|
[40] |
BARANOWSKA H M,SIKORA M,KRYSTYJAN M,et al.Analysis of the retrogradation processes in potato starches blended with non-starchy polysaccharide hydrocolloids by LF-NMR[J].Food Biophysics,2020,15(1):64.
|
[41] |
PENG B,LI Y Q,DING S Y,et al.Characterization of textural,rheological,thermal,microstructural,and water mobility in wheat flour dough and bread affected by trehalose[J].Food Chemistry,2017,233:369.
|
[42] |
PERRY P A,DONALD A M.The effect of sugars on the gelatinisation of starch[J].Carbohydrate Polymers,2002,49(2):155.
|
[43] |
孟祥艳.淀粉老化机理及影响因素的研究[J].食品工程,2007(2):60.
|
[44] |
FEKETE E,BELLA É,CSISZAR E,et al.Improving physical properties and retrogradation of thermoplastic starch by incorporating agar[J].International Journal of Biological Macromolecules,2019,136:1026.
|
[45] |
MUADKLAY J,CHAROENREIN S.Effects of hydrocolloids and freezing rates on freeze-thaw stability of tapioca starch gels[J].Food Hydrocolloids,2008,22(7):1268.
|
[46] |
DOBOSZ A,SIKORA M,KRYSTYJAN M,et al.Influence of xanthan gum on the short-and long-term retrogradation of potato starches of various amylose content[J/OL].Food Hydrocolloids,2020,102[2020-05-18].https://schlr.cnki.net/Detail/index/SJES_03/SJES2F3B269-BBF1CED9C3E2B3907364D7332.
|
[47] |
WANG W,ZHOU H,YANG H,et al.Effects of salts on the gelatinization and retrogradation properties of maize starch and waxy maize starch[J].Food Chemistry,2017,214:319.
|
[48] |
BECK M,JEKLE M,BECKER T.Starch recrystallization kinetics as a function of various cations[J].Starch-Starke,2011,63(12):792.
|
[49] |
周虹先.盐对淀粉糊化及老化特性的影响[D].武汉:华中农业大学,2014.
|
[50] |
HU Y,HE C,ZHANG M,et al.Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch[J].Food Hydrocolloids,2020,108:105840.
|
[51] |
王玉珠.即食米饭的食用品质改良及抑制回生现象的研究[D].广州:华南理工大学,2012.
|
[52] |
LIAN X J,ZHU W,WEN Y,et al.Effects of soy protein hydrolysates on maize starch retrogradation studied by IR spectra and ESI-MS analysis[J].International Journal of Biological Macromolecules,2013,59:143.
|
[53] |
牛海力,孔保华,刘骞,等.猪血浆蛋白水解物对玉米淀粉老化和糊化特性的影响[J].中国食品学报,2016,16(12):50.
|
[54] |
GOEL P K,SINGHAL R S,KULKARNI P R.Studies on interactions of corn starch with casein and casein hydrolysates[J].Food Chemistry,1999,64:383.
|
[55] |
MATSUNAGA A,KAINUMA K.Studies on the retrogradation of starch in starchy foods.Part 3.effect of the addition of sucrose fatty acid ester on the retrogradation of corn starch[J].Starch-Stärke,1986,38(1):1.
|
[56] |
YU Z,WANG Y S,CHEN H H,et al.The gelatinization and retrogradation properties of wheat starch with the addition of stearic acid and sodium alginate[J].Food Hydrocolloids,2018,81:77.
|
[57] |
ZHU T W,ZHANG X,LI B,et al.Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough[J].Food Chemistry,2019,272:76.
|
[58] |
PUTSEYS J A,LAMBERTS L,DELCOUR J A.Amylose-inclusion complexes:Formation,identity and physico-chemical properties[J].Journal of Cereal Science,2010,51(3):238.
|
[59] |
NAKAZAWA Y,WANG Y J.Effect of annealing on starch-palmitic acid interaction[J].Carbohydrate Polymers,2004,57(3):327.
|
[60] |
HYANG A L,NAM H K,NISHIINARI K.DSC and rheological studies of the effects of sucrose on the gelatinization and retrogradation of acorn starch[J].Thermochimica Acta,1998,322(1):39.
|
[61] |
LIN Y S,YEH A I,LII C Y.Correlation between starch retrogradation and water mobility as determined by differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR)[J].Cereal Chemistry,2001,78(6):647.
|
[62] |
赵思明,熊善柏,张声华.淀粉老化动力学研究述评[J].农业机械学报,2000(6):114.
|
[63] |
田耀旗.淀粉回生及其控制研究[D].无锡:江南大学,2011.
|
[64] |
FLORES-MORALES A,JIMENEZ-ESTRADA M,MORA-ESCOBEDO R.Determination of the structural changes by FT-IR,Raman,and CP/MAS 13C NMR spectroscopy on retrograded starch of maize tortillas[J].Carbohydrate Polymers,2012,87(1):61.
|
[65] |
TIAN Y Q,XU X M,XIE Z J,et al.Starch retrogradation determined by differential thermal analysis (DTA)[J].Food Hydrocolloids,2011,25(6):1637.
|
[66] |
吴跃,陈正行,林亲录,等.FT-IR光谱法测定籼米淀粉回生[J].江苏大学学报(自然科学版),2011(5):545.
|
[67] |
PICCININI M,FOIS S,SECCHI N,et al.The application of NIR FT-Raman spectroscopy to monitor starch retrogradation and crumb firmness in semolina bread[J].Food Analytical Methods,2012,5(5):1145.
|
[68] |
ZHU F.NMR spectroscopy of starch systems[J].Food Hydrocolloids,2017,63:611.
|
[69] |
CHOI S G,KERR W L.Effect of hydroxypropylation on retrogradation and water dynamics in wheat starch gels using 1H NMR[J].Cereal Chemistry,2003,80(3):290.
|
[70] |
ZIEGLER G R,MACMILLAN B,BALCOM B J.Moisture migration in starch molding operations as observed by magnetic resonance imaging[J].Food Research International,2003,36(4):331.
|
[71] |
李资玲,刘成梅,万婕,等.核磁共振研究膳食纤维面包制作过程的水分迁移行为[J].食品科学,2007,28(10):127.
|
[72] |
DEL NOBIE M A,MARTORIELLO T,MOCCI G,et al.Modeling the starch retrogradation kinetic of durum wheat bread[J].Journal of Food Engineering,2003,59(2/3):123.
|
[73] |
FU Z Q,WANG L J,LI D,et al.The effect of partial gelatinization of corn starch on its retrogradation[J].Carbohydrate Polymers,2013,97(2):512.
|
[74] |
TANG M C,COPELAND L.Investigation of starch retrogradation using atomic force microscopy[J].Carbohydrate Polymers,2007,70(1):1.
|
[75] |
CHAROENREIN S,TATIRAT O,RENGSUTTHI K,et al.Effect of konjac glucomannan on syneresis,textural properties and the microstructure of frozen rice starch gels[J].Carbohydrate Polymers,2011,83(1):291.
|
[76] |
UTRILLA-COELLO R G,BELLO-PEREZ L A,VERNON-CARTER E J,et al.Microstructure of retrograded starch:Quantification from lacunarity analysis of SEM micrographs[J].Journal of Food Engineering,2013,116(4):775.
|
[77] |
WU Y,LIN Q,CHEN Z,et al.Fractal analysis of the retrogradation of rice starch by digital image processing[J].Journal of Food Engineering,2012,109(1):182.
|
[78] |
WANG H W,XIAO N Y,WANF X T,et al.Effect of pregelatinized starch on the characteristics,microstructures,and quality attributes of glutinous rice flour and dumplings[J].Food Chemistry,2019,283:248.
|
[79] |
AMBIGAIPALAN P,HOOVER R,DONNER E,et al.Retrogradation characteristics of pulse starches[J].Food Research International,2013,54(1):203.
|
[80] |
LIU J H,WANG B,LIN L,et al.Functional,physicochemical properties and structure of cross-linked oxidized maize starch[J].Food Hydrocolloids,2014,36:45.
|