Abstract
The extent of retrogradation strongly affects certain physical and cooking properties of rice starch (RS), which are important to consumers. In this study, oligomeric procyanidins from lotus seedpod (LSOPC) was prepared and used to investigate its inhibitory effect on RS retrogradation. Various structural changes of RS during retrogradation were characterized by differential scanning calorimetry, low field nuclear magnetic resonance, X-ray diffraction, scanning electron microscopy, and Fourier transform infrared spectroscopy. The results showed LSOPC could effectively retard both short- and long-term retrogradation of RS, and its inhibitory effect was dependent on the administered concentration of LSOPC. Molecule simulation revealed the interactions of RS and LSOPC, which indicated that the competition of hydrogen bonds between RS and LSOPC was the critical factor for anti-retrogradation. This inhibitory effect and mechanism of action of LSOPC could promote its applications in the field of starch anti-retrogradation.
Highlights
Rice is a common food and a basic staple for hundreds of millions of people [1]
Compared with rice starch (RS) without LSOPC, the the onset temperature (Tonset), Tpeak, Tend and Hg of RS with LSOPC trended downward, and the decline correlated positively to the amount of LSOPC added. This result indicated that RS with LSOPC could gelatinize at a lower temperature, which may be due to the hydroxyl group in procyanidins
The ratio decreased after adding 6 or 9% LSOPC. These results indicated a higher proportion of procyanidins performed better at inhibiting the retrogradation of RS
Summary
Rice is a common food and a basic staple for hundreds of millions of people [1]. Starch is the main component of rice, comprising up to about 90% of the dry weight. Retrogradation can substantially affect the physical and cooking properties of starch in the storage [2, 3]. It is well known that starch retrogradation can be categorized as short- and long-term. Several methods have been found to retard or decrease starch retrogradation, such as various modifications and specially designed additives. Extrusion and microwaving are easy-to-operate physical ways, the effects of anti-retrogradation are limited [4,5,6]. Acetylation and crosslinking are used as chemical modifications, and provide strong anti-retrogradation effects [7,8,9]
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