Studies on the Retrogradation of Starch in Starchy Foods. Part 3. Effect of the Addition of Sucrose Fatty Acid Ester on the Retrogradation of Corn Starch

Abstract A model of retrograded starch molecules was proposed in our previous paper. The effect of the addition of n‐butyl alcohol or sucrose fatty acid on the retrogradation of starch was studied in this paper. The samples were prepared by repeating freeze‐thaw cycles with or without addition of complex forming agents. The samples were treated with 16% sulfuric acid as by Nägeli amylodextrin preparation or a mixture of β‐amylase‐pullulanase. The residues of the acid or enzyme treatment were chromatographed. From the results of iodine titration, degree of gelatinization, X‐ray diffraction, and chain length distribution, it is discussed how the helix forming angents react with fractions of starch and prevent the retrogradation. A schematic model of the retrograded starch with helix forming agents are also proposed.