Abstract
The effect of Artemisia sphaerocephala Krasch polysaccharide (ASKP) on the gelatinization and retrogradation of wheat starch (WS) was studied. RVA results displayed that ASKP addition increased the setback values of WS, which indicated that ASKP might promote the short‐term retrogradation of WS. DSC and XRD results demonstrated that the retrogradation percentage of WS during long‐time storage significantly decreased with the addition of ASKP, suggesting the inhibition effect of ASKP on the long‐term retrogradation of WS. As shown in TPA test, ASKP addition increased the hardness of starch gel at the beginning but decreased it after 14 days’ storage. Results of FT‐IR revealed that ASKP could promote the water retention and intermolecular hydrogen bonding formation. With the addition of ASKP, the spin–spin relaxation time measured by LF‐NMR decreased from 358.47 ms to 274.15 ms, illustrating that the WS paste containing ASKP had higher water retention ability. Leached amylose content results manifested the interaction between WS and ASKP. In summary, ASKP has potential to be a modifier on the retrogradation of starch in food processing.
Highlights
As we all know, starch is the crucial component of starch‐based foods, and greatly affects the properties and consumer acceptance of food products (Raguzzoni, Delgadillo, & Lopes da Silva, 2016)
Our result suggested that Artemisia sphaerocephala Krasch polysaccharide (ASKP) was able to promote the short‐term retrogradation of wheat starch (WS), which may be related to the interactions between ASKP molecules and swollen granules or granule fragments
After 1 day at 4°C, the R1 value of WS increased from 43.91% to 45.54% as the content of ASKP was increased from 0% to 0.5%
Summary
Starch is the crucial component of starch‐based foods, and greatly affects the properties and consumer acceptance of food products (Raguzzoni, Delgadillo, & Lopes da Silva, 2016). Short‐term retrogradation in starch gels is more closely connected to the recombination of amylose portion, whereas long‐term retrogradation may impute to amylopectin portion (Qiu et al, 2017). Chen, Ren, Zhang, Tong, and Rashed (2015) found that the addition of pullulan could inhibit the short‐term retrogradation and long‐term retrogradation of rice starch. Another research conducted by Luo et al (2017) manifested that the addition of inulin was able to retard amylose retrogradation, but accelerate amylopectin retrogradation of wheat starch. Zhou, Wang, Zhang, Du, and Zhou (2008) demonstrated that the inhibitory effect of tea polysaccharide was greater than that of carboxymethyl cellulose on the retrogradation of wheat starch. This study is of great significance to provide guidance for the application of ASKP in improving the processing properties of starchy foods
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