Abstract Retrogradation is the re-association and recrystallization process of glucan chains in gelatinized starch. The objective of the study was to investigate the effect of amylopectin structure on re-association of glucan chains during retrogradation. Amylopectin retrogradation of 17 starches from four different structural types was examined by differential scanning calorimetry (DSC). Gelatinized starches were stored for 10 days at 4 °C and then scanned from 10–120 °C at 10 °C/min. The structural type of amylopectin influenced the transition temperatures (Tm and Tc), melting temperature range (Tc–To) and enthalpy change of transition (ΔH). Correlation analysis between different chain length categories and the melting parameters of recrystallized amylopectin revealed a strong correlation of the external chain length (ECL) with Tm (r = 0.90, p

中文翻译：

---

不同结构类型支链淀粉对回生的影响

摘要 回生是糊化淀粉中葡聚糖链的再结合和重结晶过程。该研究的目的是研究支链淀粉结构对回生过程中葡聚糖链重新结合的影响。通过差示扫描量热法 (DSC) 检测了来自四种不同结构类型的 17 种淀粉的支链淀粉回生。糊化淀粉在 4°C 下储存 10 天，然后从 10-120°C 以 10°C/min 扫描。支链淀粉的结构类型影响转变温度（Tm 和 Tc）、熔化温度范围（Tc-To）和转变焓变（ΔH）。不同链长类别与重结晶支链淀粉熔解参数之间的相关性分析表明，外链长度 (ECL) 与 Tm (r = 0.90, p