Studies of the effect of the sugars ribose, xylose and fructose on the retrogradation of wheat starch gels by X-ray diffraction

摘要: Abstract The effects of the sugars ribose, xylose and fructose on retrogradation wheat starch gels were investigated by measuring area under strong 0·516 nm diffraction peak (characteristic B-type crystalline retrograded starch) as a function storage time for series containing different amounts added sugars. Retrogradation was monitored increase in with time. results obtained suggested that all three altered crystallisation hence gels. For concentration regimes studied, ribose acted progressively reducing increasing sugar concentration. In case two noted. led to an both thermally reversible irreversible upon storage. almost totally thermoreversible suggesting dominated amylopectin crystallisation.