Retrogradation Enthalpy Research Articles

A comparative study of starch granule-associated proteins/lipids on short-term and long-term retrogradation of normal and waxy corn starches.

To evaluate the contribution of starch granule-associated proteins/lipids (SGAPs/SGALs) to the short- and long-term retrogradation of starch, a comparative study was conducted using normal and waxy corn starches. Following the removal of SGAPs, peak viscosity (3504.71 cP) and breakdown viscosity (1659.20 cP) significantly increased, while pasting temperature (74.31 °C) significantly decreased, compared to SGALs-removed (3131.00 cP, 1229.80 cP, 75.46 °C) and native normal corn starches (2704.40 cP, 794.60 cP, 79.30 °C). Rheological profiles further revealed that the removal of SGAPs/SGALs effectively promoted the short-term retrogradation of amylose, as evidenced by larger hysteresis rings and higher consistency indices (K) in the SGAPs/SGALs-removed starch gel. While SGAPs removal also greatly facilitated amylopectin recrystallization and double helix structure aggregation than removal of SGALs, thereby significantly increased the retrogradation enthalpy (from 6.48 to 7.37 J g-1) and gel hardness (from 461.26 gf to 518.31 gf) in normal corn starch after 14 days of storage, while no notable differences were observed in their corresponding waxy counterparts after both treatments. In conclusion, SGAPs showed significant superiority over SGALs in accelerating both short- and long-term retrogradation of normal corn starch, while both had minimal impact on waxy corn starch.

Effects of oligosaccharides, sodium carboxymethyl cellulose and d-allulose as a compound improver on the quality of sugar-reduced bread.

Growing public concern over the health risks of high-sugar diets has led to a consensus on the necessity of sugar reduction. This research evaluated the effects of oligosaccharides (OS), sodium carboxymethyl cellulose (CMCNa) and d-allulose as a compound improver on the quality of sugar-reduced bread, aiming to assess the feasibility of substantial sucrose reduction at the same time as maintaining desirable bread characteristics. Compared to bread with a 90% sugar reduction, the improved formulation increased specific volume by 50.14% and reduced hardness by 66.69%. It exhibited a homogeneous structure and crust color closely resembling that of full-sugar bread. Low-field NMR analysis revealed better moisture control, delaying water loss and starch retrogradation, with relative crystallinity and retrogradation enthalpy decreased by 45.31% and 59.96%, respectively. Additionally, the combination of XOS and d-allulose boosted volatile compound production, increasing the abundance of aldehydes, esters and heterocyclic compounds, enriching the flavor with fruity and baked aromas. The improvers enhanced the texture, appearance, flavor and storage stability of sugar-reduced bread, yielding qualities that are comparable to or even surpass conventional bread. These findings provide a new insight for the development of quality improvers designed for sugar-reduced bakery products. © 2024 Society of Chemical Industry.

Physicochemical, structural, digestive properties, and interaction mechanism of Tartary buckwheat starch-Rutin-calcium hydroxide complex

Tartary buckwheat is rich in starch and rutin, with Ca(OH)2 often used to improve the quality of buckwheat-extruded noodles. This study investigated the properties of a system combining tartary buckwheat starch (TBS), fixed Ca(OH)2 (0.6 %), and varying rutin addition (R, 2–10 %) to understand their interactions. Rutin addition in the presence of Ca(OH)2 significantly affected the structural and physicochemical properties of TBS in a dose-dependent manner. Microscopy showed that rutin particles precipitated on the gel walls of the TBS-R-Ca complexes at high rutin doses, more noticeably without Ca(OH)2. Rutin decreased gelatinization viscosity, whereas Ca(OH)2 alleviated this reduction in viscosity and gel structure. Ca(OH)2 and 2 % rutin significantly reduced the gelatinization and retrogradation enthalpies, relative crystallinity, short-range order degree, and TBS digestion rate. 1H NMR spectroscopy revealed interaction sites between rutin and TBS. Molecular dynamics results indicated that rutin and TBS can form effective hydrogen bonds and hydrophobic interactions, with Ca(OH)2 helping to maintain system stability.

Enzymatic modification of wheat starch by a novel maltotetraose-forming amylase from Atopomonas hussainii to retard retrogradation and improve bread quality

To retard starch retrogradation and improve bread quality, a novel maltotetraose-forming amylase (AhMFA) from Atopomonas hussainii was expressed in Komagataella phaffii. After high cell density fermentation, the enzyme activity reached a maximum level of 3032 U mL−1. AhMFA showed optimal activity at pH 6.0 and 55 °C, respectively. After raw wheat starch was treated with AhMFA at 55 °C for 1 h, the relative crystallinity decreased from 24.5 % to 20.8 % without changing the A-type crystalline pattern. The side chain components with A, B1 and B2 chains were reduced to 27.5 %, 44.9 %, and 13.8 %, respectively. The retrogradation enthalpy of wheat starch decreased significantly by 67.8 %. Moreover, the decreased Mixolab parameters (C5 and C5 − C4) indicated that AhMFA reduced starch retrogradation of wheat dough. After addition of AhMFA (3 ppm), the specific volume of bread increased by 29.5 % and its hardness decreased by 46.1 % compared to the control. The AhMFA-added bread exhibited good anti-staling properties with 43.7 % less hardness than the control after storage at 4 °C for 4 days. This study provided a novel maltotetraose-forming amylase for starch modification to retard retrogradation and improve bread quality.

Effects of Sulfur Application on the Quality of Fresh Waxy Maize.

Balanced fertilizer application is crucial for achieving high-yield, high-quality, and efficient maize cultivation. Sulfur (S), considered a secondary nutrient, ranks as the fourth most essential plant nutrient after nitrogen (N), phosphorus (P), and potassium (K). S deficiency could significantly influence maize growth and development. Field experiments were conducted in Jiangsu, Yangzhou, China, from April 1 to July 20 in 2023. Jingkenuo2000 (JKN2000) and Suyunuo5 (SYN5) were used as experiment materials, and four treatments were set: no fertilizer application (F0), S fertilizer application (F1), conventional fertilization method (F2), and conventional fertilization method with additional S application (F3). The objective was to investigate the impact of S application on grain weight and the quality of fresh waxy maize flour and starch. The results indicated that all fertilization treatments significantly increased grain weight and the starch and protein contents in grains compared to no fertilization. Among these, F3 exhibited the most significant increases. Specifically, in JKN2000, the grain weight, starch content (SC), and protein content (PC) increased by 27.7%, 4.8%, and 14.8%, respectively, while in SYN5, these parameters increased by 26.3%, 6.2%, and 7.4%, respectively, followed by F2 and F1. Compared to F0, F3 increased starch and protein contents by 4.8% and 14.8% in JKN2000, and by 6.2% and 7.4% in SYN5. Compared to F0, F2 and F3 significantly increased the iodine binding capacity (IBC) of SYN5, with F3 being more effective than F2, while they had no significant effect on the IBC of JKN2000. The peak viscosity (PV) and breakdown viscosity (BD) of waxy maize flour and starch for both varieties showed a consistent response (increasing trend) to S application, and F3 had the largest increase. Regarding the thermal properties of waxy maize flour, F3 significantly enhanced the retrogradation enthalpy (ΔHgel) of both varieties compared to F0, while achieving the lowest retrogradation percentage (%R). In starch, the highest ΔHgel and the lowest %R were observed under the F2 treatment. In summary, under the conditions of this experiment, adding S fertilizer to conventional fertilization not only increased the grain weight of waxy maize but also effectively optimized the pasting and thermal properties of waxy maize flour and starch.

Reduced Nitrogen Application with Dense Planting Achieves High Eating Quality and Stable Yield of Rice.

Rational nitrogen (N) application can enhance yield and improve grain eating quality in rice. However, excessive N input can deteriorate grain eating quality and aggravate environmental pollution, while reduced N application (RN) decreases rice yield. Reduced N application with dense planting (RNDP) is recommended for maintaining rice yield and improving N use efficiency. However, the effects of RNDP on the rice grain eating quality and starch structure and properties remain unclear. A two-year field experiment was conducted to investigate the effects of RNDP on the rice yield, grain eating quality, and starch structure and properties. Compared to conventional N treatment, RN decreased significantly the rice yield, while RNDP achieved a comparable grain yield. Both the RN and RNDP treatments improved significantly the rice eating quality. The high eating quality of RNDP was attributed to increased gel consistency, pasting viscosity, and stickiness after cooking as well as decreased protein content. A further analysis of starch structure and properties revealed that RNDP decreased the relative crystallinity, lamellar intensity, gelatinization enthalpy, and retrogradation enthalpy of starch. Therefore, RNDP achieved a stable rice yield and enhanced rice eating quality. These findings provide valuable insights into obtaining optimal quality and consistent yield in rice production under reduced N conditions.

Modulation of retrogradation properties by removal and retention of starch granule-associated lipids: A case study on buckwheat and wheat starches

The objective of this research was to investigate the influence of starch granule-associated lipids (SGALs) on retrogradation properties of buckwheat and wheat starches. According to the results, the removal of SGALs led to remarkable increase in the retrogradation enthalpy change of all starches and the strength of starch gels, as well as the density and short-range ordered structure of starch aggregates. The strength of starch gel experienced a rise from 3139.39 g to 3718.18 g in Tartary buckwheat, 2924.12 g to 3551.13 g in common buckwheat, and 1887.55 g to 2555.24 g in wheat, respectively. The removal of SGALs contributed to a decrease in the thermal stability of starches and an augmentation of amylose leaching during gelatinization process, which would strengthen the hydrogen bond interaction between starch molecules during cooling process, and promoting the rearrangement of the order structure of starch molecules. In general, these results indicated that the retention of SGALs could limit amylose leaching, then inhibited rearrangement and recrystallization of dissolved starch molecules, and ultimately delayed the short-term and long-term retrogradation process. This work further supplemented theoretical knowledge about SGALs in buckwheat and wheat starches, also provided a new perspective for regulating the physicochemical properties of starches.

Effect of fortified calcium compounds from oyster shell on the quality of tapioca pearls

This study aimed to determine the effect of calcium fortification from dried oyster shells (DOS) and calcined oyster shells (COS) at concentrations of 2, 4 and 6 %(w/w) on physical and chemical properties of tapioca pearls. The results showed that the optimal cooking time of TP-COS decreased compared to TP-DOS and TP (control). The TP-DOS and TP-COS exhibited a remaining calcium content ranging from 8.39 to 41.03 mg/g. During seven days of refrigerated storage, TP-COS showed delayed hardness along with decreases in both the enthalpy of gelatinization and retrogradation. The functional groups observed in TP-DOS and TP-COS showed varying intensities compared to TP. Morphology images depicted the distribution of DOS and COS within tapioca pearls, revealing that TP-DOS and TP-COS possessed a denser and more compact structure. The results suggest that COS fortification could improve the nutritional value and delay the change in the texture of tapioca pearls after storage.

Influence of egg yolk-curdlan thermal-driven edible coating on the quality and retrogradation behavior of fried rice

To delay the retrogradation and improve the quality of fried rice during freeze-thaw cycles (FTCs), the curdlan (CD) was added to the egg yolk liquid (EYL) to fabricate composite edible coating, leveraging their thermal drive effect. The egg yolk liquid-curdlan (EC) edible coating solutions were investigated using Fourier transform infrared spectroscopy (FTIR) and colorimeter. Results indicated that the blue shift of the egg yolk liquid and the red shift of curdlan confirms the formation of an intermolecular interaction force. Moreover, with the increase of the curdlan concentration, the chroma (C*) of the coating liquid shows a trend of initially increased and then decreased. However, the taste decreased with the increase of the gum concentration in the formula, fortunately, the difference is small at low mass concentrations (≤1%). Additionally, the application of the coating significantly improved the quality of fresh fried rice, especially the moisture content increased by nearly 3.47% and the hardness decreased by nearly 33.19% compared with the pure egg yolk group. During the freeze-thaw cycles, the coating prominently reduced the moisture loss, and delayed the increases of hardness, fluctuation of water migration, and color parameter of fried rice, especially the 1% group. Finally, it also performs well in delayed starch retrogradation after seven freeze-thaw cycles, as reflected by low values for short-range order degree (0.42, 1%), relative crystallinity (8.09%, 1.5%), and retrogradation enthalpy (2.32 J/g, 1%). This further confirms that the egg yolk liquid-curdlan thermal-driven coatings have broad prospects in starch-based food applications.

Effects of alginate synergized with polyphenol compounds on the retrogradation properties of corn starch

This study aimed to investigate the impact of alginate (AG) on the retrogradation properties of corn starch (CS) in conjunction with three phenolic compounds, including naringin (NA), rutin (RT), and soy isoflavones (SI). The findings indicated that AG, NA, RT, and SI collectively resulted in a significant reduction in the hardness, retrogradation enthalpy, and relaxation time of CS gel. This effect was more pronounced when compared to NA, RT, and SI individually. The findings suggested that the elemental system comprising AG, phenolic compounds, and CS yielded enhanced water retention capacity and thermal stability. Moreover, a noticeable decrease in the short-range ordered structure and crystallinity was observed, indicating that AG and phenolic compounds effectively inhibited the retrogradation of CS; notably, the synergistic interaction between AG and SI resulted in the most favorable outcome. The results of this study provide new ideas for the design, development, and quality improvement of starch-based food.

Effects of multilayer Nano/Mini Furcellaran/Chitosan Emulsions with oregano essential oil and bioactive peptides on sensory, physicochemical properties and retrogradation in Sushi in cold storage conditions

The study explored the impact of multilayer nano/mini furcellaran/chitosan emulsions containing oregano essential oil and LL37 and RW4 bioactive peptides on the texture, pH, colour, sensory, and retrogradation of salmon sushi. A triple-layer nano/miniemulsion system was applied by electrospraying onto salmon nigiri and hosomaki sushi, stored at 4 °C for 14 days and − 20 °C for six months. The analyses included starch retrogradation enthalpy, textural profile, colour, sensory, and pH analysis of the samples. The electrosprayed coatings significantly reduced starch retrogradation compared to the uncoated sample. Moreover, statistically significant lower hardness was observed in all coated nigiri samples throughout the entire storage period at −20 °C (p < 0.05). Hence, these findings suggest that coatings have the potential to serve as effective anti-retrogradation agents for cooked rice. As a result, coatings have emerged as promising natural alternatives for enhancing the quality and nutritional characteristics of starch-based foods.

Freezing rate's impact on starch retrogradation, ice recrystallization, and quality of water-added and water-free quick-frozen rice noodles

The study evaluated the effect of freezing rate on the quality of water-added quick-frozen rice noodles and water-free quick-frozen rice noodles. Results indicated that the retrogradation enthalpy, relative crystallinity, freezable water content, and cooking loss of water-added quick-frozen rice noodles were higher than those of water-free quick-frozen rice noodles with increasing storage time. Furthermore, ice recrystallization accelerated the deterioration of the quality of the rice noodles, resulting in the enlargement of the pores within the rice noodles and the formation of many pores on the surface. This phenomenon was particularly evident in the rice noodles of Y-40 °C (freezing with water at −40 °C) and Y-60 °C (freezing with water at −60 °C). After 28 days of frozen storage, the hardness increased by 83.83 % for rice noodles of Y-20 °C (freezing with water at −20 °C), while the hardness decreased by 51.68 % and 45.80 %, respectively, for rice noodles of Y-40 °C and Y-60 °C. Consequently, the impact of the freezing rate on the quality of water-added quick-frozen rice noodles is more pronounced than that of water-free quick-frozen rice noodles. Moreover, a higher freezing rate can delay the deterioration of the quality of frozen rice noodles by postponing starch retrogradation and inhibiting ice recrystallization.

Potato flour‐based film: Effect of gelatine on the rheological, thermal, mechanical and barrier properties

SummaryPotato flour/gelatine films in different ratios (6:0, 5:1, 4:1, 3:1, 2:1 and 1:1) were prepared and their properties were examined in this study. Potato flour film‐forming dispersion without gelatine showed the highest particle size and apparent viscosity. As the gelatine concentration increased, the composite films became smoother and more transparent. Gelatine incorporated with potato flour films reduced the retrogradation enthalpy and glass transition temperature, leading to the low tensile strength and high elongation at break. Although water content and water solubility index increased with the higher gelatine concentration, water vapour permeability of composite films decreased from 14.59 × 10−13 gm−1s−1Pa−1 to 5.83 × 10−13 gm−1s−1Pa−1. In addition, it was noted that water contact angle increased from 24.50° to 102.33° as gelatine concentration increased from 0% (6:0) to 50% (1:1). According to these findings, potato flour film with the presence of gelatine showed the better moisture barrier properties.

Unraveling the mechanisms of pea protein isolate in modulating retrogradation behavior of pea starch

The study investigated the impact of pea protein isolate (PPI) on the short-term and long-term retrogradation behavior of pea starch (PS). Dynamic time scanning and water migration analysis revealed that the presence of PPI enhanced water mobility within the PS gel during short-term storage (4 °C, 8 h) and impeded amylose gelation, effectively suppressing the short-term retrogradation of amylose. Over long-term storage (4 °C, 14 d), PPI reduced the retrogradation enthalpy and the ordered structure of starch molecules. The relative crystallinity and retrogradation degree reduced by 40.6% and 29.9%, respectively, as the PPI content increased from 0 to 12%. Textural profile analysis showed PPI decreased the gel hardness and induced the formation of a weak gel of PS, thereby delaying the long-term retrogradation of amylopectin. Scanning electron microscopy analysis further confirmed that the PS-PPI mixed gel exhibited a more disordered and loose structure compared to the PS gel, which resulted from PPI inhibiting the rearrangement and aggregation of amylose and amylopectin molecules. These findings suggested that PPI exhibited the potential to inhibit the short-term and long-term retrogradation of PS, thus providing valuable theoretical evidence for enhancing the development and research of pea-based products.

An efficient approach for the preparation of branched starch through thermophilic glycogen branching enzyme modification

Glycogen branching enzymes (GBEs, EC 2.4.1.18) play a crucial role in modifying the starch structure and enhancing its properties. The common approaches to starch modification by GBEs typically involve either fully gelatinization the starch at high temperatures (above 95 °C) and then cooling it before adding the enzymes or directly modifying the starch granules at medium-low temperatures (below 60 °C). However, both of these methods have their limitations. Therefore, in this study, we utilized thermally stable mutant Pyrococcus horikoshii (Ph) OT3 GBEs (The thermally stable Ph GBEs mutant were named as H415W and T508K, respectively) to directly act on an ungelatinized normal corn starch (NCS) emulsion at 70 °C, enabling simultaneous starch swelling and branching modification. The results showed that after modification at 70 °C, the crystalline structure of the starch almost completely disappeared, the short-branched chains increased, and the amylose content, rapid digestibility, and retrogradation enthalpy (ΔH) of the H415W- and T508K-modified starch were reduced by 8.2%, 20.35%, and 4.38 J/g when compared to the NCS. Furthermore, when compared to wild-type (WT)-modified starch (modification conducted at 60 °C), the amylose content, rapid digestibility, and retrogradation enthalpy (ΔH) of the H415W- and T508K-modified starch were reduced by 4%, 11.71% and 1.52 J/g, respectively. The branching efficiency of the starch was enhanced due to the achievement of simultaneous starch swelling and branching modification at 70 °C, resulting in an improved branching efficiency. These findings offer valuable insights for the industrial development of branched starch through enzymatic modification.

Study on the Effect of Sorghum Flour Particle Size on the Storage Quality of Leavened Pancakes.

Pancakes prepared with sorghum flour possess a high nutritional value, yet their quality is unstable and prone to degradation during storage. This instability can be attributed to the particle size of coarse cereal powder, which significantly influences the quality of flour products during storage. In this study, changes in the quality of these pancakes, prepared with varying particle sizes of sorghum flour, were meticulously analyzed during cold storage using advanced instruments such as a texture analyzer, nuclear magnetic resonance spectrometer, differential scanning calorimeter, X-ray diffractometer, and Fourier transform infrared spectrometer. Findings revealed that the hardness of leavened pancakes significantly increased over time. After a refrigeration period of 7 days, the hardness of wheat flour leavened pancakes increased by 56.60%. However, with a decrease in the particle size of sorghum flour, the increase in hardness diminished, thereby delaying the aging process of the pancakes. As the storage duration was extended, moisture migration within the pancakes occurred, and the sorghum flour pancakes with a smaller particle size exhibited a reduced moisture change rate, indicating an enhanced water holding capacity. In comparison to their wheat flour counterparts, sorghum flour leavened pancakes exhibited a substantial reduction in retrogradation enthalpy and crystallinity. The inclusion of sorghum flour effectively inhibited amylopectin recrystallization, thus slowing down the aging process of the pancakes. This inhibitory effect was more evident with decreasing sorghum flour particle sizes. Fourier transform infrared data indicated no significant alterations in absorption peaks across various wavelengths during cold storage. Although starch short-range orderliness increased with storage time, the use of sorghum flour with smaller particles reduced the degree of short-range orderliness in starch molecules throughout the cold storage period. Sorghum flour with a smaller particle size can inhibit water migration and amylopectin recrystallization, which subsequently delays pancake aging and enhances its quality stability during storage.

Wheat bread partially replaced with fermented cowpea flour: optimizing the formulation and storage study at 25 °C

Incorporating legume flours, like fermented cowpea flour (FCF), into wheat bread presents an opportunity to enhance protein intake. Fermenting cowpea flour through solid-state methods led to 79 % decrease in phytate levels, a 46 % reduction in tannins, and a 160 % increase in free amino acids. This study further aimed to optimize wheat bread by substituting wheat flour with FCF using a d-optimal mixture design. Varied proportions of wheat flour (66.3–93.7 %), FCF (5–30 %), xanthan gum (0.5–3 %), and lecithin (0.3–1 %) were tested to assess bread qualities such as hardness, color changes in crust and crumb, and specific loaf volume. A special cubic model was fitted to each response. The optimized blend comprised 75.2 % wheat flour, 22.9 % FCF, 1.6 % xanthan gum, and 0.3 % lecithin, scoring a desirability value of 0.63. The corresponding bread crumb hardness was 1981.3 N, and the loaf volume was 1.84 cm3/g. Shelf-life evaluation at 25 °C revealed microbial stability (aerobic mesophile count < 5 log10 cfu/g) of 6 days, with a decline in overall acceptability (9-point scale) ratings from 7.1 to 5.3 after this period. Over time, the bread's crumb experienced increased hardness and retrogradation enthalpy while moisture migration from crumb to crust was observed.

Quality and staling characteristics of wheat bread improved by adding Eucommia ulmoides oliver leaf micropowder

The wheat flour partially replaced by Eucommia ulmoides Oliver leaf micropowder (EUOLMP) was used to make bread, and the textural properties, moisture distribution, staling characteristics and internal structure of the resulting bread were analyzed to explore the effect of EUOLMP on the quality of wheat bread. The substitution level of EUOLMP had significant effects on the quality and staling characteristics of fresh bread. When 0.5%–1% of wheat flour was replaced by EUOLMP, the fresh bread gained higher specific volume, softer texture, improved porosity, and increased proportion of tightly bound water. The Differential Scanning Calorimetry (DSC) and X-ray diffraction (XRD) analysis demonstrated that the retrogradation enthalpy and relative crystallinity of bread decreased with the EUOLMP addition, which indicated that EUOLMP inhibited starch coagulation and recrystallization in bread and delayed the staling of bread. The EUOLMP substitution for wheat flour (at a 1% substitution level) could also obtain favorable sensory evaluation.

Improvement in storage stability of fresh instant rice using non‐starch polysaccharides

SummaryIn this study, non‐starch polysaccharides (NSPs), namely konjac glucomannan (KGM), inulin (IN), and oat β‐glucan (OG), were selected as ingredients to inhibit the retrogradation of fresh instant rice. Through a comprehensive comparison, it was found that the addition of 0.4% KGM, 0.6% IN, and 1.5% OG (w/w, based on rice mass) gave fresh instant rice a favourable eating quality. Furthermore, as the storage time increased, adding these NSPs mitigated the increase in hardness, retrogradation enthalpy (), and free water, indicating their ability to prevent water migration and improve the storage stability of fresh instant rice. Among them, the OG was the most effective additive in delaying retrogradation behaviours, and the flavour profiles of the OG‐treated fresh instant rice group (OG‐FIR) were more similar to those of the control group (FIR). Overall, the addition of NSPs probably was a novel strategy for improving the quality of fresh instant rice.

Effects of the Ethanolic Extract of Onion Peel on the Physicochemical Properties of Wheat Starch

AbstractThe objective of this study is to examine the interactions between wheat starch (WS) and ethanol extract of onion peel (EEOP) at varying concentrations (1.0%, 2.5%, 5.0%, and 10.0%) during the process of gelatinization, and to assess the impact of these interactions on the physicochemical and retrogradation characteristics of wheat starch. In contrast to the control group, the incorporation of EEOP results in a reduction in retrogradation, an increase in solubility, and an increase in the swelling degree of wheat starch. Furthermore, the addition of the EEOP effectively hinders the retrogradation process of wheat starch. The incorporation of EEOP has the potential to decrease the enthalpy associated with starch retrogradation. Accordingly, the addition of 10% EEOP results in a decrease of 43.6% in the enthalpy of starch retrogradation in wheat starch after a storage period of 15 days, as compared to the control group. In addition, the incorporation of an enzyme known as EEOP has the potential to reduce the occurrence of crystallization in the process of starch retrogradation. Hence, the incorporation of EEOP may impede the regression of WS.