Effects of Salecan on the gelatinization and retrogradation behaviors of wheat starch

Abstract

The retrogradation behavior of native wheat starch (WS) is undesirable for starchy food. Adding polysaccharides is a secure and effective method to improve starch properties. Herein, the effects of Salecan, a novel microbial polysaccharide, on WS's gelatinization and retrogradation behaviors were investigated. Results showed that Salecan increased peak, trough, and final viscosities while decreasing WS paste's breakdown and setback values, suggesting Salecan inhibited the short-term retrogradation of WS. The rheological results showed Salecan increased the viscosities of the gelatinized samples, and its storage moduli decreased initially and then increased when Salecan was added more than 10 g/kg. Moreover, Salecan significantly reduced the WS gel hardness during long-term storage. SEM and XRD results showed Salecan improved the microstructure and reduced the crystallinities of retrogradation WS gels, respectively. Furthermore, the application of Salecan in Chinese steamed bread showed Salecan could inhibit moisture migration and maintain the texture of prepared bread during chilled storage, demonstrated by LF-NMR and TPA, respectively. In summary, Salecan could inhibit the retrogradation of WS, and the recommended optimal added level is 10 g/kg of WS weight, which would be helpful for the development of starchy food with a longer shelf-life.