Inhibition Of Retrogradation Research Articles

Improvement of pasting behavior and retrogradation inhibition of normal corn starch treated with phytic acid and malic acid

Phytic acid (PA) and malic acid (MA), as environmentally friendly, plant-based water-soluble acids, were applied to normal corn starch during dry heating at mildly acidic pH to improve its gelatinization and retrogradation behaviors. A significant increase in peak viscosity (5011–6338 mPa·s) was observed in starch treated with MA compared to native corn starch (1162 mPa·s). The treatment with PA and MA further increased the peak viscosity (8140–8621 mPa·s). The interactions of PA and MA with starch were analyzed using ICP-OES, FTIR, and 13C CP/MAS NMR. Swelling power and solubility increased in MA and PA + MA starches. After storage at 4 °C for 14 d, MA and PA + MA starches produced transparent and fluid gels without forming B-type crystals, which indicated inhibition of starch retrogradation by PA and MA treatments. In conclusion, dry heating with PA and MA produced starch with remarkably superior paste viscosity, swelling, and inhibition of retrogradation.

Effect of lipase addition on inhibition of starch retrogradation in rice

We investigated whether the production of the free fatty acids (FFAs) by the addition of lipase during rice cooking inhibits starch retrogradation, and to examine whether proteins are involved in this process. Rice milled with milling ratios of 90%, 80%, 70%, and 60% and alkaline-soaked raw rice (AS) were prepared to obtain samples with different protein content. The protein content decreased from 8.24% to 5.83% as the milling ratio decreased from 90% to 60%, and AS contains 4.58% of protein. The prepared rice was cooked with and without lipase, and then treated with two freeze-thaw cycles to accelerate starch retrogradation. The addition of lipase increased the FFAs content and the peroxide value form 1.65 meq/kg to 4.75 meq/kg and decreased the free thiol (SH) content in cooked rice. The degree of swelling was reduced by 0.14 during cooking with the addition of lipase in cooked rice with a milling ratio of 90%. The degree of starch retrogradation (Dr) tended to increase as the milling ratios decreased from 90% to 60% and AS showed Dr similar to milling ratio of 60%. The degree of amylose-lipid complexes formation, which is involved in the inhibition of starch retrogradation, did not change with or without lipase, suggesting that the inhibitory effect of lipase became smaller as protein decreased. These results suggest that the FFAs produced by lipase converted the free SH of the protein into disulfide bonds, which altered the swelling characteristics of the starch and eventually inhibited the starch retrogradation.

The role of C18 fatty acids in improving the digestion and retrogradation properties of highland barley starch

In this study, five C18 fatty acids (FA) with different numbers of double bonds and configurations including stearic acid (SA), oleic acid (OA), elaidic acid (EA), linoleic acid (LA), and α-linolenic acid (ALA), were selected to prepare highland barely starch (HBS)-FA complexes to modulate digestibility and elaborate the underlying mechanism. The results showed that HBS-SA had the highest complex index (34.18 %), relative crystallinity (17.62 %) and single helix content (25.78 %). Furthermore, the HBS-C18 FA complexes were formed by EA (C18 FA with monounsaturated bonds) that had the highest R1047/1022 (1.0509) and lowest full width at half-maximum (FWHM, 20.85), suggesting good short-range ordered structure. Moreover, all C18 FAs could form two kinds of V-type complexes with HBS, which can be confirmed by the results of CLSM and DSC measurements, and all of them showed significantly lower digestibility. HBS-EA possessed the highest resistant starch content (20.17 %), while HBS-SA had the highest slowly digestible starch content (26.61 %). In addition, the inhibition of HBS retrogradation by fatty acid addition was further proven, where HBS-SA gel firmness (37.80 g) and aging enthalpy value were the lowest, indicating the most effective. Overall, compounding with fatty acids, especially SA, could be used as a novel way to make functional foods based on HBS.

Effects of oat β-glucan on the retrogradation behavior of rice starch and its potential mechanism

In this study, to minimize the quality deterioration caused by the retrogradation of starch-based food, the effect and mechanism of oat β-glucan (OG) on the retrogradation of rice starch was investigated. OG effectively decreased storage modulus (G′), syneresis, and retrogradation enthalpy, indicating the inhibition of short-term and long-term retrogradation of rice starch. The competition for water molecules between the OG and rice starch resulted in partial swelling of the starch granules, consequently reducing particle size, lowering amylose leaching, and decreasing the proportion of short-amylose chains. The microstructure characterization showed that the OG-treated rice starch group (ST-OG) exhibited a smoother and denser surface. Particularly, no notable alterations were observed in the structure of the ST-OG sample during storage, owing to the improved water-holding capacity of starch gel and reduced proportion of free water caused by OG. Furthermore, the ordered structure results confirmed the occurrence of hydrogen bonding between OG and rice starch, which hindered the rearrangement of starch molecules. Therefore, OG is an effective natural additive for controlling the retrogradation of starch-based foods.

Agave inulin as a fat replacer in tamales: Physicochemical, nutritional, and sensory attributes.

Tamales are a traditional dish rich in fat and carbohydrates with increasing popularity. The present study aimed to investigate the use of agave inulin powder (AIP) as a potential fat replacer in tamales. The effect of replacing 0%, 33%, 66%, and 100% (w/w) of fat with AIP was evaluated in the physicochemical, sensory, and nutritional features of tamales. The fat content of tamales decreased up to 88% in AIP tamales, whereas total dietary fiber (TDF) increased up to 14%. TDF in AIP tamales had a higher proportion of soluble dietary fiber (SDF). Moreover, results indicated that both insoluble and SDF were formed during the processing of tamales. Fat replacement led to a reduction of up to 26% in the calorie load of tamales. Fourier transform infrared spectroscopy analysis confirmed changes in the absorption bands related to carbohydrates, with increments in peaks associated with inulin (936 and 862cm-1 ), and inhibition of retrogradation when inulin was included. AIP addition resulted in tamales with lighter color. Fat replacement with AIP affected the texture of tamales increasing their softness, adhesiveness, and cohesiveness. In general, inulin positively affected the hedonic attributes and acceptance of tamales. Interestingly, full-fat tamales had a lower glycemic index and presented higher contents of resistant starch compared to tamales with AIP. Nevertheless, agave inulin may serve as a fat replacer yielding reduced-fat tamales with higher TDF and SDF and yielding a lower calorie load without significantly affecting the sensory acceptability of this traditional meal.

Partial hydrolysis of waxy rice starch by maltogenic α‐amylase to regulate its structures, rheological properties and digestibility

SummaryAlthough different types of starch have been modified with maltogenic α‐amylase (MGA), its behaviour on waxy rice starch (WRS) remains obscure. This study aimed to modify cooked WRS with high concentration using MGA. The molecular weight of WRS decreased from 1.8 × 107 to 4.1 × 106 Da due to the exo–endo activity of MGA, while a high proportion of short branch chain and branching degree were generated as the degrees of hydrolysis (DH) increased. Intriguingly, no retrogradation occurred for the hydrolysates, even at DH 4.65%. Rheology reveal that the hydrolysate systems exhibited better fluidity and thixotropy. Furthermore, the resistant starch content of cooked WRS was elevated by 10.43% after MGA modification. The results indicate that MGA‐modified WRS was superior to other starches that have been reported in terms of inhibition of retrogradation and resistant starch content. Our data demonstrate the potential of enzyme‐based protocol for WRS modification using MGA alone to acquire clean and functional starch.

Pasting Behavior and Viscoelastic Properties of Fresh, Chilled, and Rehydrated Freeze-Dried Gel Beads from Blends of Tapioca Flour, Soy Flour, and Cane Sugar

Abstract An extreme vertices design for a mixture of three components was used to establish the proportions of tapioca flour (50% to 100% w/w), soy flour (0% to 50% w/w), and cane sugar (0% to 10% w/w) mass fractions in a food gel bead system. Thus, nine compositions were prepared and analyzed. The pasting profiles of the mixtures were studied using a Rapid Visco Analyzer. The texture profiles of fresh, chilled, and rehydrated freeze-dried gel beads were studied using a texture analyzer. Increasing the proportion of soy flour in the range of 11.25% to 50.00% w/w decreased the peak viscosity, breakdown, final viscosity, and setback of mixed flour. Tapioca flour in the proportion of 81.25% to 100.00% w/w recorded the lowest hardness of fresh gel beads (92.00 to 283.00 g). Soy flour in the proportion of 11.25% to 50.00% w/w exhibited lower texture profiles (hardness, chewiness, and gumminess) than tapioca flour in gel beads for both chilled and rehydrated freeze-dried gel beads. Significant relationships were found among pasting profiles of the flour mixtures and texture profiles of fresh, chilled, and rehydrated freeze-dried gel beads, implying a functional role for soy flour in food gel beads. In conclusion, soy flour can act as an anti-retrogradation agent for the gel beads both in chilled (stored at 4°C for 7 days) and freeze-dried conditions. A small amount of cane sugar does not affect the inhibition of starch retrogradation in the gel bead system. Keywords: Anti-retrogradation, Food gel bead, Pasting profile, Soy flour, Tapioca flour, Texture profiles

Physicochemical properties and structure of modified potato starch granules and their complex with tea polyphenols

The physicochemical, rheological properties and structure of potato starch and starch-tea polyphenols (TPs) complex modified by enzyme and alcohol was investigated in this study. Cavities on the modified starch granules and morphology change could be investigated by SEM, while significant birefringence observed in complete granules by polarizing light microscope, but disappeared in crashed starch. TPs inhibited the aggregation of amylose and retrogradation of starch-TPs complex, resulting in the decrease of gel strength, and the increase of viscosity and gelatinization stability of starch granules. Fourier transform infrared (FT-IR) spectra showed that intramolecular hydrogen bond could be formed between TPs with modified starch, and the hydrogen bond force formed by starch and TPs was stronger than that between starch molecules. X-ray diffraction (XRD) analysis revealed that three modification methods did not change the crystalline structure of starch, but new diffraction peaks appeared in the four starch-TPs complex, suggesting that the hydrogen bond was incurred by interaction between TPs and amylose to form V-type crystalline. These results demonstrated that the complex formed by TPs and native/modified potato starch could be used in food industrial applications due to the inhibition of starch retrogradation.

Inhibition of normal and waxy corn starch retrogradation by sodium borohydride

After gelatinization, starch is prone to retrograde during storage, and it is a notorious challenge to inhibit starch retrogradation in papermaking, textile, and construction fields. This work aimed to develop a new method for inhibiting the retrogradation of normal corn starch (CS) and waxy corn starch (WCS) by sodium borohydride (NaBH4). Differential scanning calorimetry analysis suggested that addition of 2.0% (at dry starch basis, w/w) NaBH4 can completely inhibit WCS retrogradation. X-ray diffraction results showed that, as the NaBH4 concentration increased, the crystallinity of CS and WCS gradually decreased. After seven days of storage at 4 °C, the relative crystallinity of CS and WCS with 2.0% NaBH4 decreased by 62.22% and 100%, respectively. Low field nuclear magnetic resonance analysis showed that the incorporation of NaBH4 remarkably affected the change of relaxation time(T2). The T2 changes in the gelatinized CS and WCS with 2.0% NaBH4 were much lower than gelatinized CS and WCS without NaBH4. The addition of NaBH4 led to a reduction in the hydrogen bonding of CS and WCS, which was confirmed by Fourier transform infrared spectroscopy (FTIR). It was concluded that the addition of 2.0% NaBH4 can significantly inhibit the retrogradation of CS and WCS.

Impact of maltogenic α-amylase on the structure of potato starch and its retrogradation properties

Structural modification of starch using efficient α-amylases to improve its properties is an established method in the starch industry. In our previous research, the novel maltogenic α-amylase CoMA that catalyzes multi-molecular reactions has been identified. In this study, the impact of CoMA on the structure and retrogradation properties of potato starch was evaluated. CoMA cleaves internal starch chains to change the proportion of amylose and amylopectin in starch. Following treatment, visible pores and microporous on the surface of starch granules were observed from SEM analysis. CoMA modification led to increased insoluble blue complex formation and hydrolysis to shorten the outer chains, which was found to reduce the development rate of starch according to network interactions from the dynamic rheological analysis. Furthermore, maltose accumulation with water competition was also deduced to be involved in the inhibition of retrogradation. Its activities in the cleavage of internal starch granules, shortening of outer chains of starch, and maltose formation make CoMA a powerful agent for the inhibition of starch retrogradation with a very low effective dose of 0.5 mg/kg, which may find potential applications in the starch processing industry.

High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains - A comparative study

Prevention or inhibition of starch retrogradation is of special interest to food scientists and raises a challenge to the food industry. In this study, the effectiveness of different water contents and incorporation of eighteen food additives to inhibit retrogradation of whole glutinous rice grains was investigated. The retrogradation properties of pre-cooked glutinous rice gels were analyzed using texture profile analysis (TPA) and differential scanning calorimetry (DSC). At a water level of 74.8%, control sample (consisted of water and glutinous rice only) showed typical staling behaviors including a significant increase of hardness (from 1082 g to 2320 g), loss of adhesiveness (from −116 g⋅sec to −13g⋅sec) and a value of retrogradation enthalpy (−4.4 J/g) after 4 °C storage of 14 days. Negligible retrogradation properties were observed if water content was above 80%. The addition of hydrocolloids, which showed good retrogradation preventing functions of starch in previous studies, could not prevent the retrogradation of glutinous rice grains. Whereas the addition of 11% of sugar (sucrose, maltose), 1.0% of NaCl, 2.4% of lipids and 0.24%–0.6% of surfactant (sodium dodecyl sulfate, monoglycerides, sucrose esters) reduced the increment of hardness value, and maintained the adhesiveness values after storage. The results with maltose and sodium dodecyl sulfate addition proved that they were two most effective additives in preventing staling behaviors and extending the shelf life (up to 14 days) of glutinous rice products.

Improvement of the quality and shelf life of wheat bread by a maltohexaose producing α-amylase

Starch modification by amylolytic enzymes has been proved feasible in restraining aging behavior during the starchy food storage. The objective of this study was to determine the contribution of a maltohexaose (G6) producing α-amylase AmyM to the anti-staling properties of bread. Hydrolyzed wheat starch with different degree of hydrolysis (DH) was related to anti-retrogradation from the differential scanning calorimetry (DSC) analysis, and complete inhibition of retrogradation when starches were hydrolyzed to >25.5% DH with increased malto-oligosaccharides (Mw < 5 kDa). Rheological measurements showed that the use of small enzyme fraction (0.02 mg/kg) was enough to enhance the viscous characteristics of whole bread dough with increased tan δ and decreased G’. During 12 days storage of the prepared bread, there was a clear increase in hardness and chewiness from the control sample, while the bread from AmyM treatment exhibited slow trend with 733 and 602 at day 12, respectively. The extend shelf life and improved quality from AmyM treatment (0.02 mg/kg) were comparable to the commercial amylase with recommended usage (5 mg/kg). These results indicate that AmyM could be considered as an alternative anti-staling agent in the baking industry.

Effects ofBacillus subtilisandLeuconostoc mesenteroideson the Quality Characteristics of PotatoGaraetteok

To investigate the texture and cooking properties ofgaraetteokelaborated with potato flour, experimental products were elaborated replacing partially the rice flour, traditionally used, with nonfermented (NF) or fermented potato flour withBacillus subtilis(BS) orLeuconostoc mesenteroides(LM) in percentages of 15% (NF15, BS15, and LM15) and 20% (NF20, BS20, and LM20). The control product (CON) was made using only rice flours. The pH ofgaraetteokwas significantly lower in the BS and LM groups compared to CON and NF. Titratable acidity was the highest in BS20 and LM15. LM groups showed similar textural profiles to CON. The addition of potato flour togaraetteokincreased the turbidity of soup (tteokguk), but the fermentation significantly lowered its turbidity. During storage for 24 h,garaetteokwith fermented potato flour showed the inhibition of starch retrogradation. All scores of LM15 and LM20 were better than other potatogaraetteoksand similar to those of CON with the exception of color acceptance. Consequently,garaetteok-added potato flour fermented withL. mesenteroideswas the most preferable in terms of texture, cooking, and sensory characteristics.

Effects of different heat-moisture treatments on the physicochemical properties of brown rice flour.

We evaluated the effect of heat-moisture treatment (HMT) on the main chemical components, physical properties, and enzyme activities of two types of brown rice flour: high-amylose Koshinokaori and normal-quality Koshiibuki. Five different HMTs using brown rice (moisture content was 12.0%) were assessed: 0.1MPa/120°C for 5 or 10min, 0.2MPa/134°C for 5 or 10min and 0.3MPa/144°C for 10min. HMT, decreased the α-amylase and lipase activities, and fat acidity, and slightly increased the dietary fiber and resistant starch levels. After 2months' storage at 35°C, rice samples that were treated with 0.2MPa/134°C or 0.3MPa/144°C for 10min had a lower fat acidity than untreated samples, which would be useful for long-term storage and export of rice flour. And HMT exhibited inhibition of retrogradation in the pasting and physical properties, which is profitable to promote the qualities of the rice products.

Physicochemical properties of maize and sweet potato starches in the presence of cellulose nanocrystals

The goal of this research was to evaluate the effect of cellulose nanocrystals (CNC) on the gelatinization, pasting, and short- and long-term retrogradation properties of normal maize starch (NMS), waxy maize starch (WMS), and sweet potato starch (SPS). Differential scanning calorimetry (DSC) data indicated that the addition of CNC did not significantly change the gelatinization temperatures of starch, but the enthalpy change values slightly decreased. Rapid visco-analyzer (RVA) data suggested that CNC slightly increased the peak viscosity of NMS and SPS, while it reduced the setback values of SPS, indicating the retardation of short-term SPS retrogradation. Further, the dynamic time sweep of starches with CNC demonstrated remarkable inhibition of the short-term retrogradation of NMS and SPS. DSC results showed that 10% (w/w, based on starch) addition of CNC significantly (p < 0.05) decreased the retrogradation enthalpy change of NMS, WMS, and SPS. X-ray diffraction (XRD) results exhibited that the relative crystallinity of retrograded NMS, WMS, and SPS decreased as the content of CNC increased. Both DSC and XRD results suggested that there was really a dominant inhibiting influence of CNC on the recrystallization of amylopectin, and thus, the long-term retrogradation of starch was hindered. It could therefore be concluded that CNC apparently inhibited not only the short-term retrogradation of amylose, but also the long-term retrogradation of amylopectin.

Effects of sucrose fatty acid esters on the stability and bonding performance of high amylose starch-based wood adhesive

A facile approach was developed to dramatically boost the performance of high amylose starch-based wood adhesive (HASWA) by addition of sucrose fatty acid esters (SEs). The results showed that the addition of 6% (w/w, dry starch basis) SEs significantly improved the bonding strength in both dry and wet states as well as the mobility and storage stability of the adhesive. The formation of amylose-SEs complexes were proved by blue value or differential scanning calorimetry (DSC) analysis. The results also indicated that the incorporation of SEs into the HASWA hindered the aggregation of latex particles and enhanced the thermal stability of starch molecules. Furthermore, SEs addition in the adhesive system resulted in the inhibition of starch retrogradation as observed by time sweep and pulsed nuclear magnetic resonance (PNMR) analysis. These findings provide important information to prepare bio-based high performance wood adhesive by adding SEs to replace the traditional petro-chemical based stocks adhesives.

Hydrolytic mechanism of α-maltotriohydrolase on waxy maize starch and retrogradation properties of the hydrolysates

In this study, we explored the hydrolytic mechanism of glucan 1,4-α-maltotiohydrolase (AMTS). Kinetic parameters analysis of AMTS were performed using the amylopectin with different external chain lengths (ECL). Then, the waxy maize starch was gelatinized and hydrolyzed by AMTS to various degrees; retrogradation of starch hydrolysates were determined. Michaelis constant (Km) of the β-dextrin-3 (ECL 2.3) was eight folds than the amylopectin (ECL 17.8), but its catalytic efficiency (kcat/Km) was only 6.5% of amylopectin. AMTS preferred the external chains to the internal chains for hydrolysis, and amylopectin was hydrolyzed by AMTS through combined exo- and endo-action. In the initial hydrolysis stage, the exo-action of AMTS was predominant with slow reduction in Mw and little changes in the internal chains of amylopection. The percentage of maltotriose in the soluble oligosaccharides (PM) was 90.5% at 2.1% degree of hydrolysis (DH), and gradually decreased from 90.5% to 71.2% at 35.4% DH. The PM decreased could be partially attributed to the increased transglycosylation reactions of AMTS. Complete inhibition of amylopectin retrogradation was observed with >15.9% hydrolysis for the increased shorter outer chains and low molecular weight dextrins. These results indicate that AMTS may be effective in retarding starch retrogradation in baked products.

Effects of chitin nano-whiskers on the gelatinization and retrogradation of maize and potato starches

Starch is very prone to retrogradation after gelatinization. Inhibition of starch retrogradation has been an important factor in improving the quality of food. For the first time, we investigated the effect of nano-materials, represented by chitin nano-whiskers (CNWs), on the short- and long-term retrogradation of maize and potato starches. Rapid Visco-Analyser results showed that the addition of CNWs significantly decreased the setback values of maize and potato starches, which suggested that CNWs could retard the short-term retrogradation of starch. Differential scanning calorimetry and X-ray diffraction results showed that the percentage of retrogradation of maize and potato starches significantly decreased (P<0.05), suggesting the inhibition of long-term retrogradation. The CNWs could be used as a new inhibitor of starch retrogradation to develop starch-based food with longer shelf life.

Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology

This study aimed to explore freeze-thaw (FT) stability of rice starch modified by Improved Extrusion Cooking Technology (IECT). FT stability of IECT-modified rice starch was investigated and compared with native one. Syneresis and SEM analysis showed that IECT-modified rice starch had better FT stability than native starch. Furthermore, IECT-modified rice starch had less significant changes in the rheological parameters during the FT cycles than the native starch. XRD and iodine binding analysis demonstrated that IECT treatment inhibited the association of rice starch, especially amylose retrogradation. Additionally, the peak at around 20° was detected in XRD patterns of IECT-modified rice starch, which confirmed the formation of amylose-lipid complex during the IECT treatment. These results suggested that the IECT treatment could improve FT stability of rice starch, which was ascribed to inhibition of starch retrogradation by IECT.

Inhibition of wheat starch retrogradation by tea derivatives

The effect of four industrial tea derivatives (tea polyphenols [TPS], tea water-soluble extracts [TSE], tea polysaccharides [TSS], and green tea powder [GTP]), on the retrogradation of wheat starch was investigated using texture profile analysis (TPA), differential scanning calorimetry (DSC), rapid viscosity analysis (RVA), and the α-amylase–iodine method. The addition of the four tea derivatives resulted in decreased hardness and increased cohesiveness of the starch gel as shown by the TPA test. The DSC data demonstrated an increase in the enthalpy change of starch gelatinization and a decrease in the enthalpy change of starch recrystallite dissociation. The RVA results indicated that the peak viscosity, representing the intermolecular forces of wheat starch, was reduced after addition of TPS, TSE, and TSS, respectively, but was increased by GTP. Furthermore, the half crystallization time in the Avrami equation almost doubled after the separate addition of the tea derivatives.