Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch

Abstract

Retrogradation behavior of corn starch in an aqueous system was studied in the presence or absence of various guar gum samples with different molecular weights. Dynamic mechanical loss tangent for starch system with 26% amylose (5 w/v%) was increased by the addition of guar (0.5%) after storage at 4 °C for 24 h, which indicated the reduction of gelled fraction in the system, leading to the retardation of short-term retrogradation of starch. This rheological change of the system related to the amount of amylose leached out the starch granules during gelatinization. The higher the molecular weight of guar, the lower the amount of amylose leached, but this effect of guar became less dependent on its molecular weight at above 15.0×10 5 g/mol. The rate constant determined from the relationship between storage time (for 14 days at 4 °C) and creep compliance for the starch system (15% starch) was decreased in the presence of guar (0.5%), suggesting the retardation of long-term retrogradation of starch. This effect of guar became marked at above 30.0×10 5 g/mol, which was apparently higher than the critical molecular weight value determined from short-term retrogradation. Syneresis for the starch system (5% starch) was increased adversely by the addition of guar (0.5%) with relatively low molecular weight values (e.g. <5.0×10 5 g/mol) after storage at 4 °C for 14 days, suggesting the promotion of long-term retrogradation. Functions of guar on the retrogradation behavior of starch were hypothesized considering interactions between guar and starch components; amylose and amylopectin.