Analysis of changes in gel properties during retrogradation of four kinds of sorghum starch

Abstract

SummaryIn this study, four kinds of sorghum starch gels containing different amylose were taken as the research objects and stored for 28 days. The parameter changes of gel properties during the retrogradation of different varieties of sorghum starches were observed using X‐ray diffraction, Low‐field nuclear magnetic resonance, textural, rheological and anti‐enzymatic hydrolysis capacity studies to construct kinetic models for the retrogradation. The results showed that the degree of retrogradation, crystallinity and anti‐enzymatic hydrolysis capacity of sorghum starch increased with the prolongation of storage time, and the crystal forms of H5 (Hongnuo No. 5 sorghum) and L13 (Longza No.13 sorghum) starch changed from type A to B. Among the four kinds of starch, L13 starch had the highest degree of retrogradation, and H5 starch had the strongest recrystallisation ability. The hardness of L13 retrograded starch gel grew fastest with increasing storage time, while the viscoelasticity of H1 (Hongnuo No.1 sorghum) retrograded starch showed a stable trend. Low‐field nuclear magnetic resonance was used to detect that the L1 (Longmiliang No.1 sorghum) retrograded starch gel had more free water. The crystallisation rate was positively correlated with hardness, resistant starch content and crystallinity and negatively correlated with springiness, gumminess and resilience.