Abstract A long storage time (>7 days) is generally required for starch retrogradation sufficient to resist enyzmatic breakdown. To accelerate retrogradation in tuber to 3 days, two sets of time-temperature cycle processes were studied: cooked potato tubers were stored between (i) −20 °C and 4 °C, TTC1; and between (ii) 4 °C and 65 °C, TTC2 for 3 days. Relaxation times measured by LF NMR indicated that freeze-chill cycles led to the redistribution of water pools signifying the creation of starch-rich and starch-depleted (once ice) regions in tuber. Consistent with this, the TTC1 samples had higher retrogradation enthalpies than both TTC2 samples and 3-day chill retrograded samples which were never frozen. TTC-processed tubers subsequently exposed to digestive enzymes in vitro showed 60–67% starch hydrolysis, significantly lower than tubers retrograded for 3-days at 4 °C (72%) or freshly cooked tubers (87%). The residual enthalpies of digesta of TTC-processed tubers suggest the formation of slowly digestible starch.

中文翻译：

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时间-温度循环对马铃薯块茎淀粉回生和体外淀粉消化的影响

摘要 淀粉回生通常需要较长的储存时间（> 7 天）以抵抗酶解。为了将块茎回生加速至 3 天，研究了两组时间-温度循环过程：将煮熟的马铃薯块茎储存在 (i) -20 °C 和 4 °C 之间，TTC1；并且在 (ii) 4 °C 和 65 °C 之间，TTC2 保持 3 天。LF NMR 测量的松弛时间表明，冷冻-冷却循环导致水池的重新分布，这表明在块茎中产生了富含淀粉和缺乏淀粉（曾经结冰）的区域。与此一致，TTC1 样品的回生焓高于从未冷冻的 TTC2 样品和 3 天冷却回生样品。随后在体外暴露于消化酶的 TTC 处理的块茎显示 60-67% 的淀粉水解，显着低于在 4 °C 下回生 3 天的块茎 (72%) 或新鲜煮熟的块茎 (87%)。TTC 处理过的块茎食糜的残余焓表明形成了可缓慢消化的淀粉。