EFFECT OF SUGARS ON THE THERMAL AND RETROGRADATION PROPERTIES OF OAT STARCHES

Publisher Website
Google Scholar
Abstract
The thermal and retrogradation properties of oat starches from two cultivars (NO 753‐2 and AC Stewart) were characterized in the presence of glucose, fructose and sucrose at a concentration of 36% w/v. In both oat starches, amylose leaching (AML) and swelling factor (SF) decreased in the presence of sugars (sucrose > glucose > fructose). These decreases were more pronounced in AC Stewart starch. The decrease in AML showed that sugars interact with amylose chains within the amorphous regions of the starch granule. The gelatinization transition temperature and the enthalpy of gelatinization increased in the presence of sugars (sucrose > glucose > fructose). The above increase was also more pronounced in AC Stewart starch. The decrease in SF and the increase in gelatinization parameters indicated that these changes were influenced by the interplay of factors such as starch‐sugar interaction, changes in water structure in the presence of sugars, and the antiplastizing properties of sugars relative to water. The retrogradation enthalpy and the X‐ray diffraction intensities of NO 753‐2 and AC Stewart starch gels (stored at 4C) increased in the presence of sugars (glucose > fructose > sucrose). These changes were more pronounced in NO 753‐2 starch. The results showed that interaction (during storage) between leached amylopectin and sugar molecules was the main causative factor influencing oat starch retrogradation.