Abstract The multi-scale structure and physicochemical properties (e.g., pasting and digestion features) of starch isolated from native and frozen dough (storage at −18 °C for 10, 20 and 30 days, respectively) were investigated with combined analytical methods. Differential scanning calorimetry revealed increased freezable water contents as the extension of frozen storage time. Results showed that frozen storage treatment disrupted the granular structure but increased the particle size and ordered degree of semi-crystalline lamellae system involving lamellar structure, crystalline structure, short-rang ordered molecular structure and helical structures. And these multi-scale structural alterations were more obvious with the storage time increasing. As for gelatinization and pasting properties of frozen starches, it reflected an improved thermal-stability (e.g., increased Tc and pasting temperature) and decreased viscosity parameters such as peak and final viscosity, which may be due to the rearrangement and ordered packing of starch molecular chains during frozen storage. However, the frozen storage treatment caused increased digestibility of wheat starch by promoting the access and binding of enzymes to starch. Therefore, these results extended the knowledge of starch microstructures and technological properties during frozen storage, which may be beneficial to promote better preservation of frozen foods.

中文翻译：

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了解从冷冻小麦面团中分离出的淀粉的结构、糊化和消化特性

摘要 结合分析方法研究了从天然面团和冷冻面团（分别在 -18 °C 下储存 10、20 和 30 天）中分离的淀粉的多尺度结构和理化特性（例如，糊化和消化特征）。差示扫描量热法显示，随着冷冻储存时间的延长，可冷冻水含量增加。结果表明，冷冻贮藏处理破坏了颗粒结构，但增加了半结晶层状体系的粒径和有序度，包括层状结构、晶体结构、短程有序分子结构和螺旋结构。随着储存时间的增加，这些多尺度的结构变化更加明显。至于冷冻淀粉的糊化和糊化特性，它反映了改进的热稳定性（例如，增加的 Tc 和糊化温度）和降低的粘度参数，如峰值和最终粘度，这可能是由于冷冻储存过程中淀粉分子链的重排和有序堆积。然而，冷冻储存处理通过促进酶与淀粉的接近和结合而导致小麦淀粉的消化率增加。因此，这些结果扩展了冷冻储存过程中淀粉微观结构和技术特性的知识，这可能有利于促进冷冻食品的更好保存。冷冻储存处理通过促进酶与淀粉的接触和结合而增加了小麦淀粉的消化率。因此，这些结果扩展了冷冻储存过程中淀粉微观结构和技术特性的知识，这可能有利于促进冷冻食品的更好保存。冷冻储存处理通过促进酶与淀粉的接触和结合而增加了小麦淀粉的消化率。因此，这些结果扩展了冷冻储存过程中淀粉微观结构和技术特性的知识，这可能有利于促进冷冻食品的更好保存。