Abstract
The effect of starch surface proteins on retrogradation of wheat starches were evaluated by rheometer, RVA, XRD, DSC, and TPA. An increase of the storage modulus and setback viscosity of starch pastes was observed after SDS and NaOH treatments. XRD resulted exhibited that recrystallinity of NaOH-treated and SDS-treated starch gels was increased to 10.33% and 11.15%, respectively, higher than that of native starch gel. Retrogradation enthalpy was increased from 3.5 J/g to 5.3 J/g for SDS-treated starch gels after 14 days storage at 4 °C. This was in line with the pronounced changes in gel firmness which was increased to 357g for SDS-treated starch. It suggested that removal of starch surface proteins apparently influenced the water mobility in starch gels and accelerated the retrogradation process.
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