Abstract
Purpose : To investigate the effects of oligosaccharides on the functional properties of wheat starch. Methods: The blue value, retrogradation and pasting properties of wheat starch were determined. In addition, water activity (Aw), melting enthalpy and melting temperature of wheat starch paste were analyzed. Results: Fructo-oligosaccharide (FOS) and xylo-oligosaccharide (XOS) inhibited the retrogradation of wheat starch. The peak viscosity of wheat starch with oligosaccharides increased from 3238 ± 8 to 3822 ± 10 cP, with the highest peak obtained for sucrose. The setback of wheat starch decreased (from 1158 ± 5 to 799 ± 6 cP), with the lowest setback for FOS. Aw of control sample changed significantly (falling from 0.978 ± 0.025 to 0.397 ± 0.013) when the drying time was from 6 to 12 hours, while the Aw of the samples to which different oligosaccharides were added only showed slight decrease (from 0.98 ± 0.019 to 0.854 ± 0.022). During storage, the Aw of all starch pastes decreased, and the Aw and melting enthalpy of the samples containing FOS and XOS were significantly lower than that of the control after 6 days storage at 4 and 30 °C. Conclusion: A certain level of oligosaccharides can improve the functional properties of wheat starch paste and thus broaden its application prospects in food and pharmaceutical industries. Keywords : Melting enthalpy, Oligosaccharides, Pasting properties, Water activity, Wheat starch
Highlights
It is well known that starch consists of amylose and amylopectin
There was an increase in blue value (BV) when FOS was added at 0.2 g and XOS or sucrose at 0.1 g, while the BV of wheat starch decreased with increase in FOS, XOS and sucrose
All the oligosaccharides increase the peak viscosity of wheat starches and the highest is observed in the sucrose samples
Summary
It is well known that starch consists of amylose and amylopectin. Starch usually exists in the form of starch granules and deposits in the endosperm of grain. Starch granules present a semi-crystalline structure [1]. Starch makes up the main carbohydrate in the endosperm of wheat grain, and it plays a multifunctional role in food or non-food industries [2,3]. When heated at high water contents, starch changes from semi-crystalline structure to amorphous state, that is, resulting in full gelatinization [4,5,6]. The gelatinized starch rearranges to form close structure causing the phenomenon of retrogradation. Many food additives are used to improve the sensory properties and put off staling of starches because they can prevent the gelatinized starch from recrystallization to some extent [7]
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