Abstract Understanding the characteristics of long-term starch retrogradation is critical for developing functional foods with desirable textural attributes. The long-term retrogradation kinetics of 10 different rice starches with a wide range of amylose content were thus investigated in this study, focusing on their relations with the starch chain-length distributions (CLDs). Correlation analysis between the retrogradation parameters from differential scanning calorimetry (DSC) with starch CLDs showed for the first time that the amylose content had a parabolic relationship with the melting conclusion temperature and enthalpy of long-term retrograded starches, indicating that the amylose component has a bi-directional effect on the long-term amylopectin retrogradation property. Furthermore, the amount of amylose short-medium chains and amylopectin medium chains were negatively and positively correlated with the melting onset temperature of long-term retrograded starches, respectively. The information learnt from this study could be applied in the rice industry to improve the textural attributes of cooked rice.

中文翻译：

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直链淀粉和支链淀粉链长分布对大米淀粉长期回生动力学的影响

摘要 了解长期淀粉回生的特性对于开发具有理想质地属性的功能性食品至关重要。因此，本研究研究了具有广泛直链淀粉含量的 10 种不同大米淀粉的长期回生动力学，重点是它们与淀粉链长分布 (CLD) 的关系。差示扫描量热法(DSC)回生参数与淀粉CLD的相关性分析首次表明，直链淀粉含量与长期回生淀粉的熔融结束温度和焓呈抛物线关系，表明直链淀粉组分具有对长期支链淀粉回生特性的双向影响。此外，直链淀粉中短链和支链淀粉中链的含量分别与长期回生淀粉的熔融起始温度呈负相关和正相关。从这项研究中获得的信息可以应用于大米行业，以改善米饭的质地属性。