Lower Retrogradation Research Articles

Influence of Extraction Techniques on the Physicochemical Characteristics and Industrial Applications of Chayote (Sechium edule) Tuber Starch

This study investigates the effect of different starch extraction methods properties of chayote (Sechium edule) tuber starch. Chayote, a tuberous plant rich in starch, was subjected to both physical and chemical extraction methods, with treatments including water, sodium hydroxide, and sodium metabisulfite. The study evaluated for particle size, bulk density, flow ability, pH, amylose, amylopectin content, water and oil absorption capacity, and starch paste clarity. Starch clarity was highest in treatments using sodium metabisulfite, with clarity values up to 73.26%, high clarity, suitable for transparent applications. Treatment T7, which used sodium metabisulfite, yielded the highest amylopectin content (70.46%), making it flexible and ideal for applications requiring low retrogradation, ensuring long-term stability in food products and other applications. such as edible coatings. The study concludes that chayote tuber starch shows great potential for industrial applications such as in coatings, baked goods, thickening agents, and biodegradable packaging materials, with the extraction method significantly affecting its physical and chemical properties. Treatment T7 is recommended for optimal starch yield, clarity, and amylopectin content, making it suitable for use in coatings and food formulations requiring flexibility and stability. These results are also important for producing innovative and sustainable products, providing options to traditional starch sources and encouraging the use of underutilized crops like chayote.

Structural and property characterization of low-molecular-weight novel reuterans synthesized from pea starch by Limosilactobacillus reuteri N1 GtfB with 4,6-α-glucanotransferase II activity

Promising novel α-glucanotransferases with starch-converting activity have recently emerged from the CAZy GH70 GtfB subfamily. In this study, we thoroughly investigated and elucidated the impact of the newly characterized 4,6-α-glucanotransferase II Limosilactobacillus reuteri N1 GtfB (LrN1 GtfB), which was capable of synthesizing linear (α1 → 6) and branched (α1 → 4,6) linkages, on the fine structure, rheology, and retrogradation properties of pea starch (PS). The results revealed that as the reaction time increased, the total (α1 → 6) linkages in linear chains and branching points of PS increased from 5.6 % to 18.7 %, the molecular weight decreased from 7.3 × 106 g/mol to 7.4 × 104 g/mol, and the percentage of short chains (DP ≤ 12) increased from 47.4 % to 92.7 %, thereby producing low-molecular-weight, short-clustered novel reuterans with new (α1 → 6) linkages in both linear chains and branches. Additionally, LrN1 GtfB-modified PS exhibited lower storage/loss modulus and weaker creep property, indicating a significant attenuation of the strength and rigidity of the modified gel structure. Moreover, products derived from pea starch and LrN1 GtfB exhibited notably low retrogradation properties. These findings provide insights into the potential application of GtfB-type α-glucanotransferases in starch-based products, thereby producing unique-structured α-glucans with versatile properties from starch.

Preparation and physicochemical properties: a new extruded rice using cassava starch and broken rice flour

With the increasing demand for nutrition and health, many researchers are trying to develop a rice product with lower aging rate and convenient nutrient fortification. Being composed of high amylopectin content, cassava starch (CS) shows a lower retrogradation tendency compared to rice starch. So, it has a broad application prospect to partially replace rice starch with CS in rice by extrusion technology. In this study, a new extruded rice (ER) was prepared by broken rice flour and CS using single-screw extruder through “improved extrusion cooking technology,” and the maximum addition level of CS in ER was 30%. Color parameters and texture profile analysis showed that ER was a little darker in appearance with lower hardness, adhesiveness and chewiness. Rapid visco analysis demonstrated that the viscosity of ER paste appeared earlier during the initial heating phase and displayed a lower retrogradation trend than normal rice in the cooling process. The gelatinization temperature and gelatinization enthalpy decreased with the increasing CS in ER, while the degree of gelatinization increased to 76.36% when the content of CS was 30% after extrusion. The X-ray diffraction patterns of control was typical A-type structure, while ER changed to V-type structure with a lower degree of crystallinity. The microstructure observation showed that ER exhibited a looser and more porous structure with increasing the content of CS, which facilitated easier cooking and nutritional enhancement.

Incorporation of intermediate wheatgrass (Thinopyrum intermedium) into bread wheat doughs: Effects on pasting and rheological properties

AbstractBackground and ObjectivesIntermediate wheatgrass (IWG), a resilient perennial grain with adaptability to difficult climates, is emerging as a compelling candidate for sustainable food solutions in bakery product applications. This study evaluated the pasting and rheological properties of doughs made from bread wheat flour and blended bread wheat–IWG flours (IWG content: 15%, 30%, 45% and 60%), with the goal of exploring the potential of IWG flour as a nutritious and sustainable ingredient in cereal‐based products.FindingsThe RVA peak, trough, and final viscosity values significantly (p < .05) decreased, and the pasting temperature increased as the IWG substitution level increased. IWG‐containing flour blends had a lower retrogradation tendency compared to the control. As the IWG flour substitution level increased, both empirical (Mixograph, Kieffer dough and gluten extensibility, Glutograph) and fundamental (linear oscillatory frequency sweep and creep–recovery) rheological measurements indicated relatively weaker dough properties imparted by the addition of the IWG flour.ConclusionsThe outcomes of this research will shed light on the impacts of utilizing alternative grains, such as intermediate wheatgrass, in bakery applications. This will provide insights that could inform the development of nutritious and sustainable baked products to meet the demands of health‐conscious consumers.Significance and NoveltyThe dough weakening effect of the IWG flour was tolerated at the 15% IWG flour substitution level. At lower substitution levels, the IWG‐containing flour blends exhibited a lower retrogradation tendency compared to bread wheat flour, which could indicate lower staling of loaves of bread during bread storage without compromising the physical quality of bakery products. Finally, the present research fills a critical gap in the literature as it represents the first application of fundamental rheological methods at known and controlled strain and stresses to evaluate the physical properties of doughs prepared from IWG flour blends.

Physicochemical and technofunctional properties of high Andean native potato starch

In the high Andean areas of Peru, a diversity of native potatoes improved at the germplasm level is grown, with higher nutritional and amylose quality, for use mainly in fries. The research aimed to evaluate the rheological behavior, thermal and technofunctional starch extracted from native potato varieties (Solanum tuberosum spp Andigena), cultivated in Andahuaylas, Peru. Native potatoes of the Azul Helada (AH) and Amarilla Reyna (AR) varieties were collected from the district of Champaccocha, Andahuaylas, Peru, and the starch was extracted by hydro extraction. The AH and AR starch in aqueous solution was observed to present dilatant behavior, with a behavior index of n > 1.0; represented by the Power Law and Herschel-Bulkley model, with low retrogradation speed. The starches reported gelatinization temperatures of 61.8 and 66.4 °C and melting of 132.2 and 133.5 °C, thermal degradation with mass losses of up to 89.90 and 86.16 %, 43.56 and 42.09 % of apparent amylose for HA and AR respectively. The solubility, swelling power, water adsorption capacity, oil absorption capacity, emulsifying capacity, and apparent density were higher for HA, with aw around 0.50. The color presented L* values > 95.17, and a whiteness index greater than 94.80. The ζ potential of the starches indicates medium stability, with a granule size of 42.17 and 57.67 nm. They also respond to type B with a degree of crystallinity of 58.95 and 43.12 % and a crystal size of 6.55 and 6.01 nm for AH and AR respectively. The native high Andean potato AH and AR are potential sources for starch extraction, with good techno-functional properties.

Effects of Waterlogging at Flowering Stage on the Grain Yield and Starch Quality of Waxy Maize.

Waterlogging is a common abiotic stress in global maize production. Maize flowering stage (from tasseling to silking) is more fragile to environmental stresses, and this stage frequently overlapped the plum rain season in the middle and lower reaches of Yangtze river in China and affect the yield and quality of spring-sown maize severely. In the present study, the soil moisture content under control and waterlogging conditions at the flowering stage was controlled by a negative-pressure water supply and controlling pot device in a pot trial in 2014-2015. The grain yield, starch content, and starch structural and functional properties under two soil moisture levels were compared using Suyunuo5 (SYN5) and Yunuo7 (YN7) as materials, which are the control hybrids of National waxy maize hybrid regional trials in Southern China. The results observed that the grain yield was reduced by 29.1% for SYN5 with waterlogging due to the decreased grain weight and numbers, which was significantly higher than that of YN7 (14.7%), indicated that YN7 was more tolerant to waterlogging. The grain starch content in YN7 was decreased by 9.4% when plants suffered waterlogging at the flowering stage, whereas the content in SYN5 was only decreased in 2014 and unaffected in 2015. The size of starch granules and proportion of small-molecule amylopectin with waterlogging at the flowering stage increased in SYN5 and decreased in YN7 in both years. The type of starch crystalline structure was not changed by waterlogging, whereas the relative crystallinity was reduced in SYN5 and increased in YN7. The pasting viscosities were decreased, and the pasting temperature was unaffected by waterlogging in general. The gelatinization enthalpy was unaffected by waterlogging in both hybrids in both years, whereas the retrogradation enthalpy and percentage in both hybrids were reduced by waterlogging in 2014 and unaffected in 2015. Between the two hybrids, YN7 has high pasting viscosities and low retrogradation percentage than SYN5, indicated its advantages on produce starch for more viscous and less retrograde food. In conclusion, waterlogging at the flowering stage reduced the grain yield, restricted starch accumulation, and deteriorated the pasting viscosity of waxy maize. Results provide information for utilization of waxy maize grain in food production.

Pretreated Green Pea Flour as Wheat Flour Substitutes in Composite Bread Making.

The present study aimed to assess the impact of substituting wheat flour with three different pretreated green pea flour at different addition levels (10-50%) on fresh bread quality during a 7-day storage period. Dough and bread enriched with conventionally milled (C), pre-cooked (P), and soaked under-pressure-steamed (N) green pea flour were evaluated for their rheological, nutritional, and technological features. Compared to wheat flour, legumes had lower viscosity but higher water absorption, development time, and lower retrogradation. Bread made with C10 and P10 showed similar specific volume, cohesiveness, and firmness to the control, whereas addition levels beyond 10% decreased specific volume and increased firmness. During storage, incorporating legume flour (10%) delayed staling. Composite bread increased proteins and fiber. C30 had the lowest rate of starch digestibility, while pre-heated flour increased starch digestibility. In conclusion, P and N can be considered valuable ingredients for making soft and stable bread.

Native and modified starches from underutilized seeds: Characteristics, functional properties and potential applications

Seeds represent a potential source of starch, containing at least 60–70% of total starch, however many of them are treated as waste and are usually discarded. The review aim was to analyze the characteristics, functional properties, and potential applications of native and modified starches from underutilized seeds such as Sorghum bicolor L. Moench (WSS), Chenopodium quinoa, Wild. (QSS), Mangifera indica L. (MSS), Persea americana Mill. (ASS), Pouteria campechiana (Kunth) Baehni (PCSS), and Brosimum alicastrum Sw. (RSS). A systematic review of scientific literature was carried out from 2014 to date. Starch from seeds had yields above 30%. ASS had the higher amylose content and ASS and RSS showed the highest values in water absorption capacity and swelling power, contrary to MSS and PCSS while higher thermal resistance, paste stability, and a lower tendency to retrograde were observed in MSS and RSS. Functional properties such as water solubility, swelling power, thermal stability, low retrogradation tendency, and emulsion stability were increased in RSS, WSS, QSS, and MSS with chemical modifications (Oxidation, Oxidation-Crosslinking, OSA, DDSA, and NSA) and physical methods (HMT and dry-heat). Digestibility in vitro showed that WSS and QSS presented high SDS fraction, while ASS, MSS, PCSS, and HMT-QSS presented the highest RS content. Native or modified underutilized seed starches represent an alternative and sustainable source of non-conventional starch with potential applications in the food industry and for the development of healthy foods or for special nutritional requirements.

An efficient approach for improving granular cold water soluble starch properties using energetic neutral atoms treatment and NaOH/urea solution

The granular cold water soluble starch (GCWSS) was prepared from energetic neutral (EN) atoms treated kithul starch using the alkali/urea aqueous solution, and their properties were analysed. During preparation, significant morphological changes in the starch granules by cold plasma treatment facilitated the diffusion of alkali/urea solution. The plasma treatment induced a change from the A-type allomorph to a more amorphous structure, and the structural changes of GCWSS from cold plasma-treated starch improved their cold water solubility. The GCWSS from the kithul starch sample treated at 20W (EN-20W) exhibited the lowest amylose content, and their oil absorption capacity, moisture absorption and enzymolysis were considerably improved. The effect of alkali/urea solution on the plasma-treated starch decreased the storage modulus (G′), loss modulus (G″) and complex viscosity (Ƞ*) of GCWSS, representing their poor gelation due to lower retrogradation. The decrease in hardness and higher freeze-thaw stability and paste clarity also indicated their inferior ageing property. Therefore, this research provides an understanding of the use of EN atom treatment prior to the GCWSS preparation using the alkali/urea system.

Starch Physicochemical Properties of Normal Maize under Different Fertilization Modes

Improving the quality with desired functions of natural starch through agronomic practice will meet the increasing need of people for natural, functional foods. A one-off application of slow-release fertilizer is a simple and efficient practice in maize production, though its influence on the starch quality is scarce. In the present study, the structural and functional properties of the starch of normal maize under two fertilization modes (one-off application of slow-release fertilizer at the sowing time (SF), and three applications of conventional fertilizer at the sowing time, and topdressing at the jointing and flowering stages (CF)) under the same fertilization level (N/P2O5/K2O = 405/135/135 kg/ha) were studied using Jiangyu877 (JY877) and Suyu30 (SY30) as materials. The observed results indicate that the size of starch granules was enlarged by fertilization and the size was the largest under CF in both hybrids. The amylose content was unaffected by CF and reduced by SF in both hybrids. In comparison to no fertilizer (0F), the peak 1/peak 2 ratio was decreased by CF in both hybrids, whereas the ratio under SF was unaffected in JY877 and decreased in SY30. The amylopectin average chain-length was reduced by fertilization and the reduction was higher under CF in JY877. The relative crystallinity was increased by CF in both hybrids and the value under SF was unaffected in SY30 and increased in JY877. The peak, trough, and final viscosities of starch were increased by fertilization in both hybrids. The starch thermal characteristics in response to fertilization modes were dependent on hybrids. The retrogradation enthalpy and percentage were increased by CF in both hybrids, whereas those two parameters under SF were increased in SY30 and decreased in JY877. In conclusion, starch with similar granule size, higher peak 1/peak 2 ratio, and lower relative crystallinity was obtained under SF than under CF for both hybrids. Longer amylopectin chain-length was observed in JY877, which induced lower pasting viscosities in SY30 and lower retrogradation characteristics in JY877.

Use of durum wheat (Triticum Durum L.) with “yellow berry” as an alternative to malts in the production of ale-type beer: Physicochemical, quality of malts, and sensorial analysis

Wheat is one of the most important crops worldwide and contributes to more than 40 million tons produced annually. Durum wheat (DW) with yellow berry (YB) has lower protein and higher starch content in the grains. Thus, it is used to produce pasta and animal feed. In Mexico, access to barley malt is difficult for small and medium-sized brewers. Therefore, due to the characteristics of DW with YB could be a viable option for brewing. The objective was the evaluation of the malting and beer making the quality of the durum wheat (Triticum Durum L.) with “yellow berry”. The wheat was malting laboratory level at 19 °C for 5 days; the YB grains, malt, and two Ale-type beers were analyzed. The YB grain showed a 4% reduction in protein content and an increase in the total starch. The content of enzymes and reducing sugars were higher for YB grain. Also, a higher viscosity, and lower retrogradation values in samples germinated. The FAN and glucose of YB presented significant differences (p < 0.05). The YB beer had 63% preference, mainly influenced by higher acidity, bitterness, and alcohol perception. The YB malt could be a viable option for the brewing process.

Studies on rheological behavior of native and octenyl succinic anhydride modified buckwheat (Fagopyrum esculentum) starch gel and improved flow properties thereof

AbstractThe effect of octenyl succinic anhydride (OSA) esterification (1%–3% of dry starch) on powder flowability, functionality, pasting, and gel rheological properties of buckwheat starch (BS) was examined. The physical and flow properties like bulk density, tapped density, Hausner's ratio, Carr's index, cohesion index, and caking strength of starch improved significantly after esterification, indicating better flow behavior and storage stability. The solubility and swelling power were significantly increased, leading to a significant increase in peak viscosity and breakdown, while pasting temperature, setback, and final viscosity decreased. The esterification also restricted the retrogradation, which appeared as a lower hardness of retrograded gel. Starch gel prepared at 5%, 10%, and 15% concentrations showed shear thinning behavior. The dynamic shear properties obtained within the linear viscoelastic region showed weak gel behavior with a more elastic nature and were also demonstrated by the Power law.Practical applicationThe OSA modifies the structure and surface of starch granules to change the physical properties which help in better powder flowability of the dried starch. The findings on powder flowability of BS may help powder manufacturers to control and design powder handling and transportation equipment by preparing non‐cohesive, non‐sticky, and flowable dried starch powder. The findings of the rheological characteristics of BS gels can be exploited in the preparation and optimization of soup premix, thickening agents, food additives, and gravies. Moreover, the OSA modified gel has a low retrogradation rate, which could be used in a product like bread and cakes.

Variable Effects of Twenty Sugars and Sugar Alcohols on the Retrogradation of Wheat Starch Gels.

Starch retrogradation is desirable for some food textures and nutritional traits but detrimental to sensory and storage qualities of other foods. The objective of this study was to determine the impact of sweetener structure and concentration on the retrogradation of wheat starch gels. The effects of 20 sweeteners selected based on common food usage and stereochemical structures of interest, and ranging in concentration from 10 to 50%w/w, on the retrogradation of wheat starch gels were monitored spectrophotometrically over time. The sweeteners were sucrose, xylose, ribose, glucose, galactose, fructose, mannose, mannitol, L-sorbose, xylitol, tagatose, allulose, maltose, lactose, isomaltulose, isomalt, sorbitol, maltitol, and raffinose. Retrogradation rates and amounts were compared by Avrami equation rate constants (k = 0.1–0.7) and absorbance values measured on day 28 (Abs = 0.1–1.0), respectively. Both sweetener concentration and type significantly affected retrogradation. Gels made with sugar alcohols and high sweetener concentrations (≈≥40%) tended to retrograde more and faster, whereas gels made with sugars and low sweetener concentrations tended to have lower retrogradation rates and amounts. Sweeteners with more equatorial and exocyclic hydroxyl groups (e.g., glucose and maltitol) and those with larger molar volumes (e.g., isomaltulose and raffinose) tended to increase the rate and amount of retrogradation, particularly at higher concentrations. The impact of sweeteners on retrogradation was a balance of factors that promoted retrogradation (intermolecular interactions and residual short-range molecular order) and inhibiting behaviors (interference at crystallization sites), which are influenced by sweetener concentration and structure. Understanding which sweeteners at which concentrations can be used to promote or inhibit retrogradation is useful for product formulation strategies.

Effect of Single and Dual Modifications on Properties of Lotus Rhizome Starch Modified by Microwave and γ-Irradiation: A Comparative Study.

A comparative study between two novel starch modification technologies, i.e., microwave (MI) and γ-irradiation (IR), is of important significance for their applications. The objective of this work is to compare the changes in lotus rhizome starch (LRS) subjected to single modifications by MI (thermal treatment) and IR (non-thermal treatment), and dual modification by changing the treatment sequence, i.e., microwave followed by irradiation (MI-IR) and irradiation followed by microwave (IR-MI). The amylose content of native and modified LRS varied from 14.68 to 18.94%, the highest and lowest values found for native and MI-LRS, respectively. IR-treated LRS showed the lowest swelling power (4.13 g/g) but highest solubility (86.9%) among native and modified LRS. An increase in light transmittance value suggested a lower retrogradation rate for dual-modified starches, making them more suitable for food application at refrigeration and frozen temperatures. Dual-modified LRS showed the development of fissures and dents on the surface of granules as well as the reduction in peak intensities of OH and CH2 groups in FTIR spectra. Combined modifications (MI and IR) reduced values of pasting parameters and gelatinization properties compared to native and microwaved LRS and showed improved stability to shear thinning during cooking and thermal processing. The sequence of modification also affected the rheological properties; the G′ and G″ of MI-IR LRS were lower (357.41 Pa and 50.16 Pa, respectively) than the IR-MI sample (511.96 Pa and 70.09 Pa, respectively), giving it a soft gel texture. Nevertheless, dual modification of LRS by combining MI and IR made more significant changes in starch characteristics than single modifications.

Recent Developments in Starch Modification by Organic Acids: A Review

AbstractTreatment or processing of starch with organic acids (citric, stearic, succinic, and malic acids) can be used to obtain starch properties like low retrogradation, desirable viscosity, shear resistance, and high resistant starch. Esterification, cross linking, and hydrolysis of starch may occur after modification with organic acids (citric, succinic acid, malic acid) whereas a complex between starch and stearic acid may be formed on use of stearic acid. The conditions of reactions namely duration, starch acid concentration ratio, and temperature may influence physicochemical and structural properties of starch. Citric acid, succinic acid, stearic acid, and malic acid are regarded as "GRAS" and thus the starch citrate, starch succinate, starch stearate, and starch maleate are widely used in manufacturing of starch films, blends, nanoparticles, fat replacer, viscosity enhancer, and many other products. This review paper discusses the reaction conditions of organic acid modification of starches along with their influence on physicochemical and structural characteristics.

Physicochemical and pasting properties of corn starch as affected by hydrothermal modification by various methods

ABSTRACT Native corn starch has a lack of characteristics such as low thermal stability, low resistance to shear force, and a high tendency to retrograde. To address this problem, it needs to be modified to improve its application in the food sector. Hydrothermal modification is one of the physical modifications by heating the starch above the gelatinization temperature with a limited water content. In this study, native corn starch was modified using various methods of hydrothermal modification which did not cause full gelatinization of starch and maintained starch granule integrity i.e., heat-moisture treatment (HMT), autoclave-heat treatment (AHT), microwave-heat treatment (MHT), and osmotic-pressure treatment (OPT). HMT, AHT, and MHT were modified by limited moisture content (30%) and then was heated using an oven, autoclave, and microwave, respectively, while OPT was heated in Na2SO4 2- solution using an autoclave. The results showed that the thermal modification did not alter the A-type crystallinity pattern of its native starch, but an amylose-lipid complex occurred resulting A + V-type crystallinity pattern. AHT starch has the highest V-type peak which indicated the highest amylose-lipid complex. The relative crystallinity increased after modification treatment except for OPT. The thermal modification increased thermal stability and increase the retrogradation ability of native corn starch. Parameters of thermal characteristics such as To, Tp, and Tc increased and Range of Tc – To decreased (except for HMT) after thermal modification. Solubility, water absorption capacity, gel strength, and syneresis of native corn starch tend to increase after modification. The best thermal modification of corn starch was OPT because it can produce the modified starch that not only had the highest thermal stability but also a lower retrogradation ability, the lowest swelling volume, higher water absorption capacity, and gel strength. Therefore, the hydrothermally modified corn starch could be applied to canned food, noodle, and bakery.

Quality improvement of refrigerated ready‐to‐eat cooked brown rice by adding gellan gum and trehalose with ohmic heating compared to conventional cooking method

There has been an increasing demand for ready-to-eat rice meals with superior quality and nutritional values. In this study, food additives and ohmic heating method were applied with the main objective to raise the quality of refrigerated ready-to-eat cooked brown rice compared to that of conventional method. Four rice varieties including RD 43, Riceberry, KDML 105, and RD 6 were investigated. Effects of adding gellan gum at 0.1%–0.3% w/w and trehalose at 1%–3% w/w on electrical conductivity, starch retrogradation level, and energy consumption were investigated. The results indicated that the addition of gellan gum or trehalose decreased the electrical conductivity. Gellan gum addition could retard starch retrogradation more efficiently than trehalose. Brown rice samples cooked using ohmic method had significantly lower retrogradation levels than their counterparts. Ohmic cooking system in the present work consumed around 1.7–2.6 times more electrical energy compared to that required using conventional method. Practical applications There is increased demand by health-conscious consumers for brown rice products due to their nutrient contents. The processing of cooked brown rice to make a refrigerated ready-to-eat meal is an interesting approach to raise the market value of brown rice and is compatible with the modern lifestyle. The current study proved that gellan gum or trehalose in refrigerated ready-to-eat cooked rice meals can impede starch retrogradation during storage. Furthermore, the ohmic method can be applied in cooking brown rice, resulting in significantly lower retrogradation levels in the cooked brown rice after storage.

Improvement in Freeze‐Thaw Stability of Rice Starch by Soybean Protein Hydrolysates‐Xanthan Gum Blends and its Mechanism

AbstractTo improve the freeze‐thaw stability of rice starch (RS), the soybean protein hydrolysates (SPHs), xanthan gum (XG), and the blends of SPHs with XG (SPHs‐XG) are added. The syneresis, thermal, texture, rheological properties, and morphological features of samples during seven freeze‐thaw cycles (FTCs) are investigated by syneresis measurement, differential scanning calorimetry (DSC), textural properties analysis (TPA), dynamic rheological, NMR, and SEM. As a result, SPHs‐XG is more effective for improving the freeze‐thaw stability and showed improved structure manifestations with the lower retrogradation rate (22.78%), hardness (153.29 g), gumminess (54.57), and solid‐like structure (p &lt; 0.05). Moreover, the water‐holding capacity is increased and the microstructure is effectively stabilized. All these results suggested that SPHs‐XG could be a potential ingredient to improve the quality of rice starch‐based frozen foods.

Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch.

Retrogradation is the principal cause for bread staling and, therefore, it has attracted a lot of interest from the food industry. In this study, the inhibitory effect of citrus peel hydrolysates (CPH) on retrogradation of wheat starch (WS) in the presence of sucrose was investigated. The pasting properties showed that further addition of CPH caused a lower setback value than the addition of sucrose alone. Hardness of the gel, retrograded at 4 °C for five days, showed a similar tendency, which was reduced more in CPH addition than WS itself or sucrose addition alone. The low retrogradation enthalpy of the CPH including starch gel also indicated the positive effect of CPH on retarding retrogradation. These results suggested that incorporation of CPH in starch-based foods would be effective for inhibiting retrogradation, preventing the deterioration of the quality of food products.

Synergistic effect of extrusion and polyphenol molecular interaction on the short/long-term retrogradation properties of chestnut starch

The retrogradation properties of starch are closely related to the processing quality of starch-based foods. In this study, the synergistic effects of extrusion and the presence of polyphenols on the water distribution, rheological properties and short-term (1 day)/long-term (21 day) retrogradation of chestnut starch paste were investigated. Post extrusion complexation with catechins (CC)/proanthocyanidins (PC), the short- and long-term retrogradation were both inhibited and the anti-retrogradation rates (AR) during 1 and 21 days were as high as 100% and 44.17–69.30%, respectively. Owing to the destruction of starch chains by extrusion and interaction between starch and polyphenol molecules, the approach, entanglement and aggregation tendencies of starch molecules were all inhibited, which decreased the relative crystallinity (RC), flow resistance and storage modulus of starch paste and also increased the water-holding capacity. The starch retrogradation was thus suppressed. These results are beneficial for the development of starch-based products with high quality and lower retrogradation rate.