Abstract
AbstractPea starch (PS) jelly is prone to retrograde, resulting in increased hardness and decreased taste. Based on this, the effects of glyceryl monostearate (GMS) on the retrogradation properties of pea starch are investigated. The rheological, texture, thermal, molecular, and crystal properties of PS‐GMS blends are studied, and the possible interaction between PS and GMS is also analyzed. The addition of GMS reduces the hardness of pea starch gel, increases its springiness, and improves its quality. As the concentration of GMS increases, the onset temperature, conclusion temperature, and gelatinization enthalpy of the blend gels decrease. Moreover, GMS also reduces their ordered structure and crystallinity. The changes in the storage modulus after the addition of NaCl and urea indicate that GMS interactes with amylose mainly through hydrogen bonding. It can be concluded that GMS inhibits the retrogradation of PS gel by interacting with amylose through hydrogen bonds.
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