Retrogradation kinetics of chestnut starches cultivated in three regions of Korea

Abstract

Retrogradation kinetics of chestnut starches from three different regions of Korea were investigated during storage at 4 °C. The retrogradation properties were determined using four DSC characteristics: glass transition temperature ( \( {\text{T}}_{\text{g}}^{\prime } \) ), ice melting enthalpy (ΔH_i), amylopectin melting enthalpy (∆H_r) and degree of retrogradation (DR). The Gongju (GJ) starch showed the highest gelatinization enthalpy (∆H_g) value, followed by Gwangyang (GY) and Hadong (HD). \( {\text{T}}_{\text{g}}^{\prime } \) of all samples gradually increased with increasing storage time, while ∆H_i decreased as the storage time increased. ∆H_r of all samples significantly increased after 2 days of storage. DR, calculated based on ∆H_g and ∆H_r, showed a similar tendency with ∆H_r. The retrogradation rates of three chestnut starches were analyzed using the Avrami equation, and the time constants (1/k) were obtained. GY, GJ and HD showed the fastest retrogradation rate in \( {\text{T}}_{\text{g}}^{\prime } \) , ∆H_i, and ∆H_r, respectively suggesting that each sample experienced different retrogradation kinetics in different region.

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