ABSTRACT This study evaluated the effects of iterative retrogradation on the structure and in vitro digestion of amylosucrase-treated waxy corn starch. Iterative retrogradation was conducted by repeating the set of autoclaving and retrogradation (4°C for 5 d) up to three times. After amylosucrase treatment, the average branch chain length increased. With retrogradation cycle count, melting enthalpy and temperature of amylosucrase-treated starch increased from 3.2 to 9.2 J/g and from 89.5°C to 95.2°C, respectively, and its relative crystallinity increased from 33.1% to 40.4%. By iterative retrogradation, the internal structures of amylosucrase-treated starch crystallites were altered to exhibit increased heat stabilities and perfections. In regards to in vitro digestibility, iteratively retrograded amylosucrase-treated starches showed higher RS content and lower RDS content compared with amylosucrase-treated starch. However, the dramatic changes in thermal transition properties, relatively crystallinity, and in vitro digestibility occurred during the first cycle of retrogradation and further retrogradation cycle did not affect them.

中文翻译：

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淀粉蔗糖酶改性糯玉米淀粉的结构和体外消化受迭代回生影响

摘要 本研究评估了迭代回生对淀粉蔗糖酶处理的蜡质玉米淀粉的结构和体外消化的影响。通过重复高压灭菌和回生（4°C 5 d）3次来进行迭代回生。淀粉蔗糖酶处理后，平均支链长度增加。随着回生循环次数的增加，淀粉蔗糖酶处理淀粉的熔融焓和温度分别从3.2增加到9.2 J/g，从89.5°C增加到95.2°C，其相对结晶度从33.1%增加到40.4%。通过反复回生，淀粉蔗糖酶处理过的淀粉微晶的内部结构发生改变，表现出更高的热稳定性和完美性。关于体外消化率，与淀粉蔗糖酶处理的淀粉相比，迭代回生淀粉蔗糖酶处理的淀粉显示出更高的 RS 含量和更低的 RDS 含量。然而，热转变特性、相对结晶度和体外消化率的显着变化发生在第一个回生循环和进一步的回生循环期间并没有影响它们。