Gelatinization Of Rice Starch Research Articles

Analysis of the Effects of Microwave Combined Induction Heating on Steamed Pork with Rice Powder.

This study investigates the application of microwave combined induction heating (MCIH) to steam ready-to-eat pork with rice powder, emphasizing the advantages of rapid and uniform heating. The experimental setup included a mixture of 180 g pork strips, 30 g rice powder, and 10 g water in a CPET tray using MCIH with 1080 W microwave (MW) and 130 °C induction heating (IH) for 150 s. The results showed a quick temperature increase rate of 0.56 °C/s that achieved pasteurization against a variety of pathogenic bacteria, such as Listeria monocytogenes, but not Clostridium botulinum, by lethality calculation. Compared to typical electric cooker steaming, MCIH significantly shortened cooking time (8.6 times faster). To address rice starch gelatinization, two-stage heating techniques to steam pork with rice powder were MCIH: 150 s, and then IH: 60 s (MW1), and MCIH: 180 s, and then IH: 30 s (MW2), with no significant differences seen in color or the nine-point taste scale between treatment groups. MCIH groups had smaller shear forces than control. After MCIH cooking, no microbial counts were detected in the MW1 and MW2 groups initially, and the pork with rice powder had a shelf life of 14 days at 4 °C based on aerobic plate count assay.

Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch–soybean protein composite gels in various ratios

Starch and protein are essential biomacromolecules ubiquitous in foods that contribute to nutritional and textural properties. Understanding the gelling behavior of starch and proteins can help develop texture-modified foods. Herein, composite gels were created with various ratios of rice starch to soybean protein (constant solid content 12%). The International dysphagia diet standardization initiative (IDDSI) levels of rice starch–soybean protein composite gels with various ratios were evaluated. The texture, gelling behavior, rheological properties, and water fixation properties of rice starch–soybean protein gel were characterized. The results showed that soybean protein inhibit the gelatinization of rice starch by reducing the gelatinization viscosity. Rice starch could prevent the denaturation of soybean protein by preventing the structural transformation of protein. Rice starch and soybean protein antagonize each other to inhibit gelation. In addition, rice starch precedes soybean protein gel so that the network formation of rice starch and soybean protein is hindered by each other in the composite system. Obvious phase separation was observed in the rice starch–soybean protein composite gel. Disulfide and hydrogen bonds are affected by the proportions of rice starch and soybean protein and are the main intermolecular forces to maintain structure. Gels prepared with a mixture of rice starch and soybean protein had lower IDDSI levels, gel strength, modulus, and strain compared to single-component gels. All gels exhibit excellent water-holding capacity. Therefore, the rice starch–soybean protein composite gel can be used to prepare soft and moist texture-modified foods to meet the needs of patients with dysphagia.

Effects of far-infrared radiation on the gelatinized rice starch granules

A prototype far-infrared (FIR) dryer was developed to study the effects of far-infrared radiation on physicochemical properties changes of rice flour and energy consumption for gelatinization. A thin layer of rice flour was exposed to different FIR intensities (11.2, 8.5, and 7.8 kW m−2) and different time intervals (2–16 s). The degree of gelatinization, viscosity changes, color changes, acidity changes during storage, and energy consumption for gelatinization were measured. The degree of gelatinization, color changes, and viscosity increased with FIR intensity and exposure time. Gelatinized rice flour showed significantly (p < 0.05) lower acidity development compared to non-gelatinized flour during storage. The drying rate increased, and specific energy consumption decreased with increasing FIR intensity. It was found that optimum gelatinization can be achieved at 11.2 kW m−2 FIR intensity for 16 s. All these results confirm that FIR is an effective source of rice flour roasting.

Crystallinity determination of amylose-fatty acid complex in gelatinized rice starch-fatty acid mixtures using Terahertz spectroscopy

The crystallinity of amylose-fatty acid complex can be one of the indicators for the glycemic index of rice products. X-ray diffraction (XRD), the standard method for measuring crystallinity, however, suffers from matrix effect. In this study, the potential of terahertz spectroscopy for determining the crystallinity of gelatinized rice starch after complexing with lauric acid (LA) and palmitic acid (PA), two fatty acids whose spectra overlap with XRD spectra of starch, was investigated. The crystallinities of amylose-fatty acid complex and trapped PA crystals were derived from XRD spectra. The crystallinity of amylose-fatty acid complex correlated with the intensity of the second derivative spectra at 12.0 THz. Furthermore, this peak did not overlap with the spectra of trapped PA peaks. These results indicate the intensity of the peak at 12.0 THz can be used to accurately and robustly determine the crystallinity of amylose-fatty acid complex in gelatinized rice starch-fatty acid mixtures without inference from the presence of LA and trapped PA in the sample matrix.

Effects of infrared radiation heating temperature and time on starch gelatinization and technological, thermal, and pasting properties of parboiled rice

AbstractBackground and ObjectivesThe improvement of the physical, chemical, and sensorial parameters of parboiled rice is constantly sought by the industry. Thus, the objective was to evaluate the effects of infrared radiation heating temperature (80°C, 100°C, 120°C, and 140°C) and time (2, 6, 10, and 14 min) on starch gelatinization and technological, thermal, and pasting properties of parboiled rice.FindingsThe degree of gelatinization of rice starch subjected to infrared radiation heating ranged from 5.73% to 39.13% and the relative crystallinity from 49.70% to 42.30% in the treatments at 80°C for 6 min and 140°C for 14 min, respectively. The increase in head rice yield is related to an increase in the degree of gelatinization and a reduction in the relative crystallinity of the starch, making the grains more resistant to breakage. There was a tendency to reduce the cooking time at temperatures of 80°C and 140°C, regardless of the heating time. As for hardness, the opposite behavior was observed, with a tendency to increase at temperatures of 80°C and 140°C, regardless of the heating time.ConclusionsInfrared radiation heating can be used to produce parboiled rice. It is recommended to use temperatures between 100°C and 120°C for 6–10 min.Significance and NoveltyThe method validated in this study presented to the rice processing industry a new way to produce parboiled rice. The study showed that it is possible to use infrared radiation heating to gelatinize rice starch. The use of infrared radiation in rice processes is widely used in the industry as a source of heating, whether in drying or parboiling, with previous studies showing a reduction of up to 4.6 times in energy consumption compared to conventional sources of heating.

The Effects of Starch Molecular Fine Structure on Thermal and Digestion Properties of Rice Starch.

Whole white rice is a major staple food for human consumption, with its starch digestion rate and location in the gastrointestinal tract having a critical role for human health. Starch has a multi-scale structure, which undergoes order-disorder transitions during rice cooking, and this structure is a major determinant of its digestibility. The length distributions of amylose and amylopectin chains are important determinants of rice starch gelatinization properties. Starch chain-length and molecular-size distributions are important determinants of nucleation and crystal growth rates, as well as of intra- and intermolecular interactions during retrogradation. A number of first-order kinetics models have been developed to fit starch digestograms, producing new information on the structural basis for starch digestive characteristics of cooked whole rice. Different starch digestible fractions with distinct digestion patterns have been found for the digestion of rice starch in fully gelatinized and retrograded states, the digestion kinetics of which are largely determined by starch fine molecular structures. Current insights and future directions to better understand digestibility of starch in whole cooked rice are summarized, pointing to ways of developing whole rice into a healthier food by way of having slower starch digestibility.

Appropriate operating condition for golden color parboiled rice production by high temperature fluidized bed drying and tempering

Golden color parboiled rice is practically obtained by a high steaming temperature and a long steaming time. Under this condition, there is a splitting of the rice endosperm, which causes poor head rice and uneven color of parboiled rice grains. In this work, it was therefore proposed to use high temperature fluidized bed drying and tempering for producing golden color parboiled rice. In the experiment, the paddy was soaked in hot water at 70 °C for 5 h, steamed at 103-117 °C for 5-30 min, dried at 110-150 °C to a moisture content of 25% dry basis, and tempered for 30-90 min. The experimental results showed that the degree of starch gelatinization depended on the temperature and the duration of steaming. The gelatinization of rice starch in the steaming step affected the drying rate and effective diffusion coefficient. The head rice yield of the final product ranged from 71-72% and was independent of the drying temperature. The obtained parboiled rice had a golden color, corresponding to the whiteness in the range of 22-24, when the drying temperature was above 130 °C and tempering time was at least 30 min. It was recommended that the soaked paddy should be steamed at 110 °C for 10 min, dried at 150 °C and tempered for 30 min. Under the recommended condition, the parboiled rice was in the “highly parboiled” category, and the total energy consumption was 3.94 MJ/kg wet paddy.

Changes in the Glutinous Rice Grain and Physicochemical Properties of Its Starch upon Moderate Treatment with Pulsed Electric Field.

Pulsed electric field (PEF) processing is an emerging non-thermal technology that shows potential to improve food quality and to maintain stability. Glutinous rice is composed mainly of amylopectin and has low amylose content. This study investigated the effect of PEF treatment at 3 kV/cm field strength for 50 to 300 pulses on whole, water-soaked glutinous rice grains. Micro-pores were created at the surface of PEF treated rice grains, increasing grain porosity from 7.3% to 9.8%. Peak viscosity of PEF treated rice flour decreased, and breakdown, final and setback viscosities increased as the number of PEF treating pulses increased, indicating that the swelling degree of rice starch was promoted after PEF treatment. Lower values of gelatinization enthalpy and lower crystalline degree of PEF treated glutinous rice flour were also observed. Fourier transform infrared (FTIR) and nuclear magnetic resonance (NMR) studies confirmed the secondary structure changes in rice protein and partial gelatinization of rice starch after PEF treatment.

Co-extrusion of proanthocyanins from Chinese bayberry leaves modifies the physicochemical properties as well as the in vitro digestion of restructured rice

• Proanthocyanidins from Chinese bayberry leaves were coextruded with rice flour. • Extrusion process significantly reduces the degree of starch crystallinity. • Proanthocyanidins affect the gelatinization of rice starch. • Co-extruding proanthocyanidins with rice could reduce its digestion significantly. Proanthocyanins from Chinese bayberry leaves (CBLPs) were co-extruded with rice flour at different concentrations. The physicochemical properties of the restructured rice were analysed with XRD, RVA, and DSC, while the digestibility was analysed with an in vitro digestion model. Results indicated that the extrusion process significantly reduced the degree of starch crystallinity and the addition of CBLPs enhanced this effect. The restructured rice with CBLPs showed higher peak viscosity and lower pasting temperature than those of the samples without CBLPs. With the increasing of CBLPs concentration, the equilibrium hydrolysis of rice starch decreased from 86.61% to 70.89% with a kinetics constant ( k ) ranged from 7.51 × 10 −2 to 4.71 × 10 −2 (min −1 ), indicating a good retardation of CBLPs on starch hydrolysis. Our results indicate that co-extruding CBLPs with rice flour could reduce its starch digestion significantly and be an option for producing staple rice food with lower digestion.

Increased γ-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor.

SUMMARYResearch backgroundRice germination is a natural approach to enhance the physical and functional properties of brown rice. Thus, the aim of this study is to investigate the influence of different germination methods on functional properties of germinated brown rice and evaluate the process feasibility.Experimental approachBrown rice of IPB 3S variety was germinated with three different methods: (i) complete soaking without water replacement, (ii) complete soaking with water replacement every six hours, and (iii) complete soaking with continuous washing in the developed membrane-facilitated soaking reactor.Results and conclusionsThe application of the membrane reactor for producing germinated brown rice maintained the pH of the soaking solution relatively constant (i.e. 6.8-7.0). This indicated the circumvention of natural fermentation during brown rice germination. Moreover, the mass fraction of γ-aminobutyric acid in germinated brown rice produced in the membrane reactor was about 4.5-fold higher (169.2 mg/100 mg) than in ungerminated brown rice (36.82 mg/100 mg), and also higher than that of the other two soaking methods. The γ-oryzanol mass fractions and the antioxidant capacity expressed as ascorbic acid equivalents of germinated brown rice obtained with the three soaking methods varied from 32 to 38 mg/100 mg and 18 to 28 mg/100 g, respectively. Within this study, germination could also slightly reduce the transition temperatures of germinated brown rice starch gelatinization (to=73-74 °C, tp=76-77 °C and tc=~80 °C, where to, tp and tc are onset, peak and conclusion (final) temperatures). In conclusion, the production of germinated brown rice in the membrane reactor could enhance its γ-aminobutyric acid mass fraction and reduce wastewater production and is therefore considered more feasible.Novelty and scientific contributionThis study demonstrates the feasibility of germinated brown rice production using a membrane-facilitated soaking reactor with enhancement of bioactive compound content, especially γ-aminobutyric acid, and minimised wastewater production.

In vitro digestion rate of fully gelatinized rice starches is driven by molecular size and amylopectin medium-long chains

In current study, the effects of starch fine molecular structures on its in vitro digestibility at fully gelatinized stage were investigated. The digestion kinetics of 15 fully gelatinized rice starches were obtained and correlated with starch chain-length distributions and molecular size distributions. Both logarithm of slopes and parallel first-order kinetic model were applied to fit the digestion curves to a few kinetics-based parameters. Result showed there were two simultaneous digestion fractions (fast versus slow) for fully gelatinized rice starches. The rate constants of slowly-digestible fraction significantly correlated with starch molecular sizes, especially with that of amylopectin molecules. Hydrodynamically larger amylopectin molecules tend to contain more shorter branches but less long chains. This slows down the starch hydrolysis by α-amylase while the action of AMG is less antagonistically hindered, increasing overall digestion rate. This study provides important information for rice breeders and manufacturers to develop rice products with reduced starch digestibility.

Journal Vol – 15 No -7, July 2020 Journal &gt; Journal &gt; Journal Vol – 15 No -7, July 2020 &gt; Page 6 PERFORMANCE AND EMISSION CHARACTERISTICS OF GASOLINE-ETHANOL BLENDS ON PFI-SI ENGINE Authors: D.Vinay Kumar ,G.Samhita Priyadarsini,V.Jagadeesh Babu,Y.Sai Varun Teja, DOI NO: https://doi.org/10.26782/jmcms.2020.07.00051 admin July 26, 2020 Abstract: Alcohol based fuels can be produced from renewable energy sources and

Journal Vol – 15 No -7, July 2020 Journal &gt; Journal &gt; Journal Vol – 15 No -7, July 2020 &gt; Page 6 PERFORMANCE AND EMISSION CHARACTERISTICS OF GASOLINE-ETHANOL BLENDS ON PFI-SI ENGINE Authors: D.Vinay Kumar ,G.Samhita Priyadarsini,V.Jagadeesh Babu,Y.Sai Varun Teja, DOI NO: https://doi.org/10.26782/jmcms.2020.07.00051 admin July 26, 2020 Abstract: Alcohol based fuels can be produced from renewable energy sources and

Effects of interaction between rice glutelin and starch on starch gelatinization in a simulated storage system

Starch and protein are the two major components of rice and interaction between them will occur during storage. However, whether the interaction between starch and protein impacts rice starch gelatinization is still unclear. In this study, the effects of starch-protein interaction on starch gelatinization (japonica rice) were investigated using a glutelin–starch simulation system under high temperature and humidity storage conditions. A glutelin–starch ratio of 1:4 was used in the simulation system and stored in an artificial climate chamber (40 °C, 60% humidity) for 60 d. The interaction had a significant effect on starch gelatinization. Starch granule particles were broken down, and the bonds of starch granules weakened during interaction with glutelin. The secondary structure of glutelin loosened, as the starch disintegrated the α-helix structure. Correlation analyses revealed that peak viscosity (PV), trough viscosity (TV), and final viscosity (FV) had a significant negative correlation with carbonyl content, and disulfide bonds (P < 0.01), as well as a significant positive correlation with the active thiol content (P < 0.01). Moreover, setback (SB) had a significant positive correlation with the α-helix and a negative correlation with the β-turn content (P < 0.05). PV, TV, breakdown (BD), and FV were significantly related to β-sheet in glutelin (P < 0.05). These results suggest that glutelin and starch can interact and affect starch gelatinization.

Study of the Red Rice Parboilization Process

This research aimed to obtain information on hydrated red rice at different temperatures (45, 55, 65 and 75 °C) for 7 hours. During the hydration process, the structural and morphological modifications of red rice were observed, as well as the hydration kinetics by Peleg (1988), Cavalcanti-Mata &amp; Duarte (2018) and Duarte &amp; Cavalcanti Mata (2018) models. There were performed X-ray diffraction (XRD) and scanning electron microscopy (SEM) analysis in order to identify the type of crystallinity and to obtain images referring to the surfaces of the starch granules particles. The results identified by the XRD analysis that hydrated red rice is classified as type a starch. And the SEM analysis identified that there was a change in its morphological structure, providing the beginning of red rice starch gelatinization. The absorption kinetics showed that above 5 hours of hydration at 55, 65 and 75 °C, the red rice grain reaches 28% water content. Mathematical modeling proves that the models proposed by Cavalcanti &amp; Duarte and Cavalcanti Mata &amp; Duarte (2018) performed better than Peleg's model (1988), according to the statistical parameters evaluated (P, SE, DQM, and R2). The XRD and SEM results of red rice hydrated for 7 hours at 55 °C, autoclaved for 14, 22 and 30 minutes and dried at 50, 60 and 70 °C confirm parboiling process since the starchy structure of red rice was very distinct from the type A starch structure and confirmed the starch gelatinization.

Inhibition from whey protein hydrolysate on the retrogradation of gelatinized rice starch

The retrogradation of gelatinized starch is primarily responsible for the decreased qualities and shelf-lives of starch-based foods. Inspired by the mixture of rice flour and infant milk powder in daily life and the inhibition on retrogradation of gelatinized starch by protein hydrolysate, the purpose of this study was to provide scientific insights into whey protein hydrolysate (WPH) as a potential anti-retrogradation additive for gelatinized rice starch (RS). The addition of WPH restricted the amylose leaching and swelling of RS, resulting in decreased peak viscosity and peak storage modulus, and the setback values reduced as well. The combinations between WPH and starch polymer chains reduced the action site of the enzyme, increasing the resistant starch content. On retrogradation (storage at 4 °C for 14 days), compared with RS, the hardness and water mobility significantly decreased with the addition of WPH; the relative crystallinity decreased from 13.82 to 10.44%, while the 1047 cm−1/1022 cm−1 ratios reduced from 0.925 to 0.822, which may be attributed to the fact that WPH prevented the molecular associations and formation of hydrogen bonds among the starch polymer chains. The retrogradation kinetics was determined using the Avrami model and indicated that WPH could effectively inhibit the recrystallization of RS. These results above demonstrated WPH could be a potential anti-retrogradation additive for prolonging the shelf-life of rice-based foods.

Method of producing parboiled rice without steam by fluidized bed dryer

A more simple methodology of producing parboiled rice is subject to be investigated in this work with proposed the method, the gelatinization of rice starch, commonly taking place at the steaming step in the traditional process, and drying are combined and replaced by a hot air fluidized bed dryer. A pilot-scale continuous fluidized bed, with a maximum capacity of 140-150 kg/h, has been designed, constructed and tested. Suphanburi 90 paddy variety with high amylose content was dipped into hot water at temperatures of 70, 80, 83°C for 4.0, 3.3, 3.2 h, respectively, to get the moisture content around 47-55% db and dried at 150-170°C using air speed of 3.5 m/s. The paddy bed depth within the dryer was 3 and 5 cm. In the dryer operation, the exhaust air was fully recycled and reheated again by 30 kW electrical heaters to the desired temperature. The experimental result has shown that parboiled rice with a different degree of starch gelatinization could be produced by this technique. The degree ranged between 80-100% as examined by differential scanning calorimeter. The exit moisture content was given in a range of 14-21% db, relying on the drying temperature and soaking time. The aforementioned exit moisture contents were not a detrimental effect on head rice yield although the tempering was not included. The head rice yield was given in the range of 59-66%, depending on the degree of starch gelatinization. The starch granules lost their original shape as revealed by scanning electron microscope.

Synergistic effects of plant protein hydrolysates and xanthan gum on the short- and long-term retrogradation of rice starch

Controlling and delaying the retrogradation of gelatinized rice starch (GRS) can improve the quality of GRS-based foods during storage. Here, we evaluated the influence of corn protein hydrolysates (CPHs), rice protein hydrolysates (RPHs), wheat protein hydrolysates (WPHs), and soybean protein hydrolysates (SPHs) on inhibiting the short- and long- term retrogradation of RS-xanthan gum mixtures. Compared with WPHs, RPHs, CPHs, the SPHs cooperating with xanthan gum (SPHs-XT) showed the highest inhibitory effect. The increased loss tangent (tan δ) in the dynamic viscoelastic measurement suggested that SPHs-XT enhanced the liquid-like properties of GRS gel. The decreased storage modulus (G') and the reduced setback value indicated that the short-term retrogradation of GRS was restrained by SPHs-XT. Meanwhile, during a 14-day storage at 4 °C, the hardness of GRS gel was significantly decreased from 1382.5 g to 201.4 g after the addition of SPHs-XT before storage determined by using a texture profile analysis (TPA), and the relative crystallinity of the retrograded GRS was decreased from 18.18% to 8.15% determined by using a X-ray diffraction (XRD) with a corresponding decrease of the retrogradation enthalpy determined by using a differential scanning calorimetry (DSC). These results suggested that SPHs-XT could inhibit the the long-term retrogradation of GRS. Moreover, the water molecules were determined to be locked in GRS gel after the addition of SPHs-XT by using a low-field nuclear magnetic resonance (LF-NMR). In addition, thin membranes and filaments formed by the addition of SPHs-XT in GRS gel were observed by using a scanning electron microscopy (SEM), suggesting a decreased cross-linking of GRS molecules by the addition of SPHs-XT to form ordered structures. These results indicated that the addition of SPHs-XT is a potential to inhibit the short- and long-term retrogradation of GRS and further to improve the nutrition of the GRS based products.

Evaluation and Suppression of Retrogradation of Gelatinized Rice Starch.

Starch starts to retrograde and form a crystalline structure immediately after gelatinization upon heating with water. The retrogradation rate is affected by the starch granule size, degree of polymerization, amylose/amylopectin ratio, starch concentration, water content, and storage temperature. Retrogradation of amylose occurs over a short term, while that of amylopectin occurs over a long term. The degree of starch gelatinization and retrogradation is evaluated by the degree of crystalline structure formation, viscoelastic properties, molecular mobility, and enzymatic digestibility using thermal, rheological, spectroscopic, and chemical techniques. The addition of carbohydrates, lipids, proteins, salts, acids, polyols, and enzymes changes the starch retrogradation rate, and some of these prevent retrogradation.

Effects of tea polyphenols on the structural and physicochemical properties of high-hydrostatic-pressure-gelatinized rice starch

Effects of tea polyphenols (TP) on the structural and physicochemical properties of rice starch were evaluated under a 30 min high hydrostatic pressure (HHP) treatment (200–600 MPa). The results of differential scanning calorimetry (DSC) indicated a reduction in the gelatinization temperatures and the gelatinization enthalpy of rice starch/tea polyphenols (RS/TP) mixtures with increasing pressure levels. At 400 MPa, RS/TP mixtures (30% TP addition, starch basis) were entirely gelatinized in 30 min, and the rice starch gelatinization was enhanced with increasing TP concentration. The results of X-ray diffraction (XRD) and NMR (solid-state 13C CP/MAS NMRs) revealed a reduction in crystallinity and peak intensity of RS/TP mixtures with increasing TP concentration at 400 MPa, which resulted from the increasing starch disruption extent induced by TP. Polarized light microscopy (PLM) and scanning electron microscopy (SEM) showed that the surface and interior structures of starch granules were destroyed depending on the pressure level and TP concentrations. In summary, the overall results suggested that the TP accelerate HHP-induced gelatinization and changed the structural and physicochemical properties of rice starch under sufficiently high pressure (≥400 MPa) at room temperature.

Effect of Grass Carp Skin Protein Hydrolysates on the Retrogradation Tendency of Gelatinized Rice Starch in the Presence of Non‐Ionic and Ionic Hydrocolloids During Cold Storage

Gluten‐free (GF) goods produced from rice starch (RS) are the most preferred products for consumers with celiac disease. But these foods lack essential amino acids and are prone to retrogradation, which are the barriers related to rice starch‐containing GF foods. The objective of this work is to study the synergistic impact of grass carp skin protein hydrolysates (GCSPHs) in the presence of xanthan (XT) and guar gum (GG) on the retrogradation tendency of gelatinized rice starch (GRS). During 14‐day storage at 4 °C, texture profile analysis revealed that combined GCSPHs and XT can significantly reduce the hardness from 1181.8 to 249.3 g, which has a more suppressive effect on retrogradation than that of all the other gel samples. The physical phenomena underlying the reduced retrogradation of GRS based on differential scanning calorimetry, X‐ray diffraction, attenuated total reflectance fourier transform infrared, low‐field 1H nuclear magnetic resonance, and scanning electron microscopy are characterized and it is shown that GCSPHs in GRS/XT gel can remarkably decrease the double helices localized inside crystallites of retrogradation, increase the amorphous region, immobilize the transversal relaxation time, lock the water in the GRS system and form a more homogeneous continuous phase, which can play a significant role in mitigating the retrogradation of GRS. These findings suggest that the synergism of GCSPHs and anionic hydrocolloids (XT) is more effective for inhibiting the retrogradation of GRS and improving the quality and nutrition of RS‐containing GF foods.