This work investigated the changes in multi-scale structure and retrogradation properties of native wheat starches (NS) modified by sodium alginate (AG) with and without fermentation. AG adhered on the surface of NS granules and fermentation promoted the adhesions. Compared with the addition of AG alone, dual modification by fermentation and AG together showed a greater effect to increase the weight-average molecular weight and reduce the relative crystallinity and double helix degree of NS. Small angle X-ray diffraction results showed a significant increase in amorphous region with dual modification compared with AG alone. Additionally, dual modification greatly slowed the increase of relative crystallinity and the enthalpy (ΔH) of NS paste during storage. The results of this study suggest that dual modification is a more effective approach to modify structures and properties of wheat starch than single AG treatment, and suggest its potential industrial application in starch-based foods.

这项工作调查了藻酸钠（AG）在发酵和不发酵条件下改性的天然小麦淀粉（NS）的多尺度结构和降解特性的变化。AG粘附在NS颗粒的表面，发酵促进了粘附。与单独添加AG相比，通过发酵和AG进行的双重修饰显示出更大的效果，可以增加重均分子量并降低NS的相对结晶度和双螺旋度。小角度X射线衍射结果表明，与单独的AG相比，经双重修饰的非晶态区域显着增加。另外，双重修饰极大地减慢了NS糊剂在储存期间的相对结晶度和焓（ΔH）的增加。