The relationships between intrinsic viscosity and some properties of amylose and amylopectin were investigated. The intrinsic viscosities determined by Ubbelohde viscometer for rice, maize, wrinkled pea and potato amyloses were 46.28 ± 0.30, 123.94 ± 0.62, 136.82 ± 0.70, and 167.00 ± 1.10 ml/g, respectively; and the intrinsic viscosities of rice, maize, wrinkled pea and potato amylopectins were 77.28 ± 0.90, 154.50 ± 1.10, 162.56 ± 1.20 and 178.00 ± 1.00 ml/g, respectively. The thermal and retrogradation properties of amylose and amylopectin were investigated by differential scanning calorimeter (DSC). Results showed that the thermal enthalpy (ΔH<sub>g</sub>) was positively correlated with intrinsic viscosity, however, the onset and peak temperatures were not related to the intrinsic viscosity. The amylose and amylopectin retrogradation enthalpy values were negatively related to intrinsic viscosity, while the onset and peak temperature values of retrograded amylose and amylopectin were not related to the intrinsic viscosity during storage (except one-day storage). Furthermore, the onset and peak temperatures and retrogradation enthalpy of amylose and amylopectin changed slowly during storage at 4°C.
Impact of local hydrothermal treatment during bread baking on soluble amylose, firmness, amylopectin retrogradation and water mobility during bread staling
