Native Wheat Starch Research Articles

Structural characteristics and paste properties of wheat starch in natural fermentation during traditional Chinese Mianpi processing

Fermentation plays a crucial role in traditional Chinese mianpi processing, where short-term natural fermentation (within 24 h) is considered advantageous for mianpi production. However, the influence of short-term natural fermentation on the properties of wheat starch is not explored yet. Hence, structural characteristics and paste properties of wheat starch during natural fermentation were investigated in this study. The findings revealed that fermenting for 24 h had a slight effect on the morphology of wheat starch but significantly decreased the particle size of starch. Compared to native wheat starch, the enzyme activity produced during fermentation may destroy the integrity of starch granules, resulting in a lower molecular weight but higher relative crystallinity and orderliness of starch. After 24 h of natural fermentation, higher solubility and swelling power were obtained compared to non-fermentation. Regarding paste properties, fermented starches exhibited higher peak viscosity and breakdown, along with lower final viscosity, tough viscosity, and setback. Furthermore, the hardness, gel strength, G', and G" decreased after fermentation. Clarifying changes in starch during the short-term natural fermentation process could provide theoretical guidance for improving the quality and production of short-term naturally fermented foods such as mianpi, as discussed in this study.

Development of a novel fat reduction system with quercetin-loaded annealed wheat starch for enhanced emulsifying and oxidative stability in low-fat mayonnaise

This study developed a novel encapsulation system, a natural antioxidant-loaded annealed wheat starch (AS), as a fat replacer with high antioxidative properties. Quercetin (QUE)-loaded AS (QAS) showed the highest antioxidant activity among the other antioxidants-loaded AS. Physicochemical properties of native wheat starch (NS), AS, and QAS were examined. Mayonnaise properties were assessed after substituting fat with AS and QAS. Annealing treatment increased pasting viscosity and decreased swelling power and water solubility index of AS and QAS compared to NS. Low-fat mayonnaise (LF-M) surpassed full-fat mayonnaise (FF-M) in viscoelastic properties and had brighter color, but overall color properties of LF-M were similar to FF-M. LF-M prepared with AS and QAS by replacing fat content at 50% demonstrated 1.767- and 1.765- times higher emulsifying stability than FF-M, respectively. Moreover, replacing fat content with QAS at 30 and 50% decreased lipid hydroperoxide levels by 2.57 and 3.35 times, respectively, compared to FF-M. This study suggests that AS can effectively encapsulates QUE, serving as a promising fat replacer in clean-label LF-M formulations and providing a healthier alternative to conventional mayonnaise.

Effects of Salecan on the gelatinization and retrogradation behaviors of wheat starch

The retrogradation behavior of native wheat starch (WS) is undesirable for starchy food. Adding polysaccharides is a secure and effective method to improve starch properties. Herein, the effects of Salecan, a novel microbial polysaccharide, on WS's gelatinization and retrogradation behaviors were investigated. Results showed that Salecan increased peak, trough, and final viscosities while decreasing WS paste's breakdown and setback values, suggesting Salecan inhibited the short-term retrogradation of WS. The rheological results showed Salecan increased the viscosities of the gelatinized samples, and its storage moduli decreased initially and then increased when Salecan was added more than 10 g/kg. Moreover, Salecan significantly reduced the WS gel hardness during long-term storage. SEM and XRD results showed Salecan improved the microstructure and reduced the crystallinities of retrogradation WS gels, respectively. Furthermore, the application of Salecan in Chinese steamed bread showed Salecan could inhibit moisture migration and maintain the texture of prepared bread during chilled storage, demonstrated by LF-NMR and TPA, respectively. In summary, Salecan could inhibit the retrogradation of WS, and the recommended optimal added level is 10 g/kg of WS weight, which would be helpful for the development of starchy food with a longer shelf-life.

Effects of Deacetylated Konjac Glucomannan on the pasting, rheological and retrogradation properties of wheat starch

The heat intolerance and retrogradation behavior of native wheat starch (WS) are undesirable for starch-based gel foods, therefore the combinations of WS and hydrocolloids have attracted extensive attentions. The objectives of this study were to investigate the effects of konjac glucomannan (KGM) with different degree of deacetylation (DD) on the pasting, rheological and retrogradation properties of WS. Results showed that deacetyl-konjac glucomannan (DKGM) increased the peak viscosity (PV), trough viscosity (TV) and final viscosity (FV), while decreased the breakdown (BD) values of WS, suggesting the enhancement of the viscosity and thermal stability of WS paste. The raised storage modulus (G′) of WS gels with DKGM1 (DD, 48.23%) demonstrated that the partial removal of acetyl groups from KGM chains effectively promoted the formation of gel network, accompanied by increased elasticity. After storing at 4 °C for 7 days, the hardness of gels increased up 369%, while supplement with DKGM significantly (p < 0.05) decreased the hardness. These data demonstrated that DKGM delayed the process of starch retrogradation, which was further verified by LF-NMR analysis. Besides, the addition of DKGM reduced the retrogradation rate, relative crystallinity and the orderliness of WS-DKGM gels with the prolonging of storage at 4 °C, all validating the hindrance of starch retrogradation by DKGM. Therefore, these data suggested that partial deacetylation of KGM could effectively improve the pasting, rheological characteristics and impede the retrogradation of WS.

The impact of cyclodextrins on the in vitro digestion of native and gelatinised starch and starch present in a sugar-snap cookie

Cyclodextrins (CDs) are cyclic oligosaccharides composed of α-d-glucose units linked by α-(1,4)-glucosidic bonds. α-CD, β-CD and γ-CD contain 6, 7 or 8 d-glucose units, respectively. CDs can bind to the active site of pancreatic α-amylase and competitively inhibit the enzyme. Adding 0.100 mg CD/mg native wheat starch substantially reduces the in vitro activity of the enzyme. β-CD is a more potent inhibitor than α-CD and γ-CD. Adding 0.025, 0.050 or 0.100 mg β-CD/mg starch on a dry matter basis to native wheat starch and to a sugar-snap cookie recipe causes dose dependent inhibition. However, starch gelatinisation or the presence of damaged starch limits the extent of α-amylase inhibition by β-CD. Indeed, when adding 0.100 mg β-CD/mg starch on a dry matter basis to gelatinised maize starch, no changes in enzyme activity were detected. The present results and earlier findings suggest that α-CD and β-CD reduce post-prandial glycaemia when consumed together with gelatinised starch. CDs could reduce post-prandial glycaemia even more efficiently when present in foods containing substantial levels of intact native starch. This may benefit blood glucose homeostasis in humans.

Structure-digestibility relationships in the effect of fucoidan on A- and B-wheat starch

Fucoidans (FC) have a variety of biological activities, and it can also affect the functionality and nutritional characteristics of starch-based food products. However, there are few studies on the structural and digestive properties of starch - fucoidans blends. The effect of FC at different concentrations (0, 0.6 %, 0.8 %, 1.0 %, w/v) on the structural properties and digestibility properties of A-type wheat starch (AS) and B-type wheat starch (BS) subjected to autoclave treatment were investigated. The results show that compared with native wheat starch, AS with FC displayed higher crystallinity as well as the structural ordering, but the crystallinity and degree of order of BS with FC decreased, which was proposed due to AS interact with FC in crystalline region but BS reacts with FC in the amorphous region. With the interaction of FC with AS and BS, granules compactness of AS and BS were enhanced. The addition of FC delayed digestion in vitro of AS and BS, the rapidly digestible starch content was obviously lower than native one, and the proportion of slowly digestible starch raise markedly. This study might broaden the recognition of wheat starch with different proportion of AS and BS, and provide a theoretical basis for the potential utilization of FC in carbohydrate based food industry.

Adsorption and depression effects of native starch, oxidized starch, and dextrin on graphite

• Interactions of starch-based depressants with graphite characterised. • Oxidised starches with high ratio of –C=O to –COOH are effective depressants. • Hydrophobic interaction mechanism proposed based on negative effect of -COOH beyond a threshold • <15% surface coverage required for effective depression with oxidised starches. Carbon is a common gangue , often associated with base metal ores. The hydrophobicity of carbon causes interaction with air-bubbles during flotation , and results in carbon contamination of concentrate and grade reduction of base metals. Therefore, selective separation of carbon is important during froth flotation processing. Native and modified starch have been recommended to depress carbon during flotation, however neither the mechanism of interaction nor the efficiency of carbon depression by different forms of starch is currently clear. Using two sets of oxidized starches (native wheat starch oxidized by 2, 5 and 10% concentration of either H 2 O 2 or NaOCl at pH 4) and comparing them with dextrin and native wheat starch (NWS), the mechanism of depression of graphite (a carbon exemplar) was investigated through adsorption isotherm and micro-flotation experiments as a function of starch functional group content, molecular size distribution and surface coverage estimation. Efficiency of depression of graphite by oxidized starches was favoured by a high proportion of substituted -C = O compared to –COOH groups. Increasing proportion of –COOH beyond a threshold negatively impacted on depression of graphite. Dextrin had an intermediate efficiency to depress graphite whereas NWS was poor at low dosage range but with high dosage showed good depression. A low estimated surface coverage (<22%) by different starch polymers was enough to cause effective depression of graphite. The data are consistent with depression of graphite by starches being guided by a hydrophobic interaction mechanism. The results also demonstrate that controlled oxidation modification can be used to tailor-make starch for graphite (carbon) depression.

Polyurethane Wood Adhesives Prepared from Modified Polysaccharides.

This study investigated the performance of polyurethane adhesives prepared with various combinations of wheat starch that had been modified by isophorone diisocyanate (MS), two polyol types (1,3-propanediol (PD) and glycerol (Gly)), native wheat starch (NS), and 4,4′-diphenylmethane diisocyanate (pMDI) at a NCO:OH weight ratio of 1:1. Two more adhesives were also synthesized with NS, PD, or Gly and pMDI blends and served as controls. The thermal behavior of the adhesives before and after the curing process, as well as their rheological performance and lap shear strength, were analyzed. Differential scanning calorimetry (DSC) showed a reduction in curing temperature and heat by adding MS. The thermal stability of the cured adhesives was slightly increased by MS addition. The viscosity of the adhesives that contained MS substantially increased at a linear ascendant ramp of shear, while the controls exhibited relatively low viscosity during the whole shear rate spectrum from 0.1 to 100 s−1. The tensile shear strength of wood veneers was also significantly increased by the incorporation of MS under both dry and wet measuring conditions. The maximum dry shear strength was obtained for the adhesive with Gly polyol and a higher content of MS and was comparable to the control adhesive with pMDI.

Effect of Maltodextrin Replacement by Selected Native Starches and Disaccharides on Physicochemical Properties of Pumpkin Oil Capsules Prepared by Spray-Drying

The aim of the study is to compare selected carbohydrates that differed in the glycaemic index: maltodextrin, three native starches (wheat, rice, maize), and two disaccharides (trehalose and lactose) used to encapsulation of model oil (in this case cold-pressed pumpkin oil). Encapsulation efficiency of pumpkin oil by spray drying, size of obtained capsules, oxidative stability of encapsulated oil, and retention of tocopherols, squalene, and sterols in surface and core material of capsules were determined. It was found that encapsulation efficiency varied from 35% for rice starch to 68–71% for wheat starch, maltodextrin, and lactose. The bulk density of capsules was independent of the used carbohydrate type (189–198 kg/m3), while their size was significantly lower for samples of pumpkin oil encapsulated in native starches (over 2 times compared to capsules with trehalose). Of the best lipid capturing agents (native wheat starch, maltodextrin, and lactose), wheat starch mainly bound tocopherols, squalene, and sterols to the capsule surface, while lactose to the core material of the capsules (35.5–81.2%). Among tested carbohydrates, native wheat starch acted as the best antioxidant agent (oxidative stability was 15.1 h vs. 9.4 h for pure pumpkin oil).

The effect of annealing under acid or alkaline environment on the physicochemical and functional properties of wheat starch

The annealing of wheat starch was performed in dilute acid and alkaline media at 40 °C and 45 °C. To highlight the effect of these processes on wheat starch, the scanning electron microscopy and the optic microscopy under normal and polarized light, the Wide-Angle X-ray Scattering patterns and the colour parameters were analysed without revealing significant changes in comparison to the native wheat starch and samples submitted to the classical annealing process in pure water. Most striking changes induced were observed upon additional hydrothermal treatment above wheat starch gelatinization temperatures and when analysing the water-binding capacity and the solubility, the starch granules swelling kinetics, the pasting behaviour of starch-water dispersion as well as the flow properties of gels recovered. It is likely that the complementary changes induced by these variants of annealing are meanly related to the restructuration of the amorphous phase inside granules that modify irreversibly their swelling capacity as well as their susceptibility to collapse upon further hydrothermal treatments. Although the magnitude of the changes induced by these processes seems to depend on the incubation temperature, the same trends were observed when compared the results from the two incubation temperatures applied. Coupling the annealing process with incubation in diluted acid or alkaline media can be used as effective way to expand the possibilities of using wheat starches in various industries.

Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture

In this paper, the impact of different substitution levels of cress seed gum (CSG, 0, 5, 10, and 15%) and sucrose (SUC, 0, 5, and 10%) on the rheological properties, textural attributes, syneresis, FTIR and microstructure of native wheat starch (NWS, 4%) gel was investigated. According to the rheological tests, the NWS-CSG and NWS-CSG-SUC gels showed thixotropic behavior and all the samples exhibited shear-thinning flow behavior. Increasing the CSG substitution level up to 15% elevated the apparent viscosity, consistency coefficient whereas the SUC substitution with NWS reduced these values. The higher apparent viscosity, consistency coefficient, and stronger pseudoplastic behavior were obtained for NWS-CSG-SUC gel than NWS gel. The addition of CSG greatly decreased hardness and consistency from 140 to 55.5 g and from 6.9 to 3.0 mJ, respectively during storage at 4 °C for 14 days; while in the presence of SUC these values slightly decreased. After storage, syneresis of NWS and NWS-10%SUC gels increased by 46.78% and 32.11%, respectively; whereas it decreased 19.88% for NWS-15%CSG gel. The SEM images showed that the mixed gels had a denser structure with a smaller pore size. The results indicated that CSG had positive effect in modifying the properties of NWS-SUC mixed gels.

Metabolic Responses to Native Wheat Starch (MidsolTM 50) versus Resistant Wheat Starch Type 4 (Fibersym® RW): Standard versus Marketplace Testing Protocols.

ABSTRACTBackgroundTo investigate the effect of resistant starch (RS) on acute glycemic or insulinemic responses, the FDA indicates that control and RS-enriched foods must contain equivalent amounts of digestible carbohydrate. However, RS-containing foods typically contain less digestible carbohydrate per serving than control foods. Thus, controlling for digestible carbohydrate may yield different responses as compared with controlling for serving size.ObjectiveThe aim was to compare the postprandial metabolic responses to native wheat starch (NWS) versus RS type 4 (RS4) using digestible carbohydrate–matched portions compared with weight-matched portions.MethodsA single-blind, randomized-controlled crossover trial examined glycemic and insulinemic responses over 2 h following consumption of 4 cracker conditions and a dextrose beverage in apparently healthy participants (n = 14). Crackers provided 50 g of digestible carbohydrate using the FDA's meal-intervention protocol or 35 g of carbohydrate by weight for the marketplace substitution method. Crackers differed only by the type of starch additive: NWS (MidsolTM 50; MGP Ingredient, Inc.) or RS4 (Fibersym® RW; MGP Ingredients, Inc.). Glucose concentrations were assessed at baseline and at 15, 30, 45, 60, 90, and 120 min; insulin concentrations were measured at baseline and 30, 60, and 120 min.ResultsThere were no significant differences between 50 g digestible carbohydrate cracker conditions for glucose or insulin incremental AUC (iAUC). The 35 g carbohydrate by weight conditions were not different for glucose iAUC [mean (95% CI): 35 g NWS: 1317 (677, 2169); 35 g RS4: 701 (262, 1351); P > 0.05]. However, insulin iAUC was lower following 35 g RS4 compared with 35 g NWS [35 g RS4: 92 (1, 259); 35 g NWS: 697 (397, 1080); P < 0.01].ConclusionsIn healthy adults, consumption of RS4 crackers decreased postprandial insulin responses compared with NWS crackers when using the marketplace substitution method compared with the FDA standard testing method, with similar postprandial glucose responses. Comparisons of the FDA standard testing method and the marketplace substitution method should be investigated further to elucidate differential physiological impacts on consumers.

The Potential of Modified Starches as Mineral Flotation Depressants

As a cheap, renewable and non-toxic material, starch can contribute to the sustainability of the flotation process, albeit in a minor way as one type of reagent in systems involving materials with far greater impact. But the physical and chemical versatility of starch can help address another issue, namely, that of processing complex ores with decreasing grades of valuable minerals and increasing mixtures of gangue. This paper compares the results of two lab scale flotation studies where starches (native wheat starch (NWS), dextrin and two oxidised wheat starches) were used to depress two common gangue minerals, copper-activated pyrite and carbon (graphite), over a range of dosages. The oxidised starch with the larger molecular weight structures depressed copper-activated pyrite best, and the oxidised starch with lower molecular weight structures was better at depressing graphite. In both cases, the oxidised starches allowed greater recovery of chalcopyrite, pointing to selectivity potential. The extent to which the carbonyl and carboxyl moieties of the oxidised starches contribute to depressant performance is difficult to quantify, but it should not be discounted. Importantly, the results demonstrate relatively simple modifications of native starch by oxidation can yield structures suitable for depressing gangue minerals with diverse surface properties. The challenge remaining for greater application of modified starch depressants is being able to replicate the desired structures at scale in cold-water-soluble form.

Intrinsic Viscosity and Molecular Parameters of Wheat Starch-Cess Seed Gum-Sucrose Mixture

This study aimed to determine the effect of different substitution levels of cress seed gum (CSG, 0-15%) and sucrose (SUC, 0-10%) on the dilute solution properties of native wheat starch (NWS) in terms of intrinsic viscosity, Huggins constant, power-law model slope, berry number, master curve slope, critical concentration, shape factor, and swollen specific volume. In the presence of CSG, the intrinsic viscosity of NWS increased from 0.686 to 0.760 dl/g, the molecular conformation changed from random coil to rod-like, the specific swollen volume enhanced from 0.27 to 0.32 dl/g and the shape factor altered from spherical to prolate. In contrast, sucrose reduced the intrinsic viscosity of NWS to 0.379 dl/g and the specific swollen volume to 0.15 dl/g, altered the conformation to a more random coil and the shape factor to a more compact sphere. In the ternary system, the parameters were close to those of the starch-gum mixture. It can be concluded that CSG overcame the weakening effect of SUC on the NWS solution properties in the ternary system.

Modulation of gelatinized wheat starch digestion and fermentation profiles by young apple polyphenols in vitro.

To evaluate the effect of young apple polyphenols (YAP) on starch digestion and gut microbiota, complexes of native wheat starch (NWS) with YAP, and their main components chlorogenic acid (CA) and phlorizin (P) were fabricated and gelatinized. Through XRD and FTIR analysis, it was found that the partial crystalline structure of NWS was destroyed during gelatinization, and the addition of P decreased the extent of destruction. Then, the gelatinized starchy samples were subjected to in vitro digestion. The wheat starch (WS)-phenolic compound complexes significantly suppressed the digestion rate and increased the proportion of resistant starch (RS) in WS. Furthermore, the residual starchy components after digestion were fermented by human fecal samples for 24 h. The WS-YAP complex greatly increased the concentration of short-chain fatty acids (SCFAs), especially acetic and propionic acids, and enhanced the growth of health-promoting gut microbiota such as Prevotella. Conclusively, YAP was shown to play a positive role in maintaining blood glucose balance and intestinal health.

Multiscale structural changes and retrogradation effects of addition of sodium alginate to fermented and native wheat starch

This work investigated the changes in multi-scale structure and retrogradation properties of native wheat starches (NS) modified by sodium alginate (AG) with and without fermentation. AG adhered on the surface of NS granules and fermentation promoted the adhesions. Compared with the addition of AG alone, dual modification by fermentation and AG together showed a greater effect to increase the weight-average molecular weight and reduce the relative crystallinity and double helix degree of NS. Small angle X-ray diffraction results showed a significant increase in amorphous region with dual modification compared with AG alone. Additionally, dual modification greatly slowed the increase of relative crystallinity and the enthalpy (ΔH) of NS paste during storage. The results of this study suggest that dual modification is a more effective approach to modify structures and properties of wheat starch than single AG treatment, and suggest its potential industrial application in starch-based foods.

Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel

Herein, some physicochemical, rheological, and textural properties, as well as retrogradation kinetics of native wheat starch (NWS) gel in the presence of sage seed gum (SSG) and whey protein concentrate (WPC) were investigated. The substitution of NWS with SSG increased the swelling power of starch granules, viscosity, and pseudoplasticity of NWS gel, while the NWS replacement with WPC decreased the swelling power and viscosity of NWS gel. SSG had an outstanding effect on reducing the syneresis of NWS gel during storage at 4 °C and −18 °C, indicating the improvement of cold storage stability of starch gel. From the back-extrusion test, it was found that substitution of NWS with SSG enhanced hardness, cohesiveness, adhesive force, and adhesiveness of starch gel, while these textural attributes were weakened by substitution of NWS with WPC. The SSG effect on retrogradation behavior of NWS gel was concentration-dependent and it retarded the retrogradation of NWS gel at the 5% substitution level. The NWS substitution with WPC reduced the retrogradation kinetics rate, which was more pronounced at the 10% substitution level. However, it was proved that the interactions of SSG and WPC led to a noticeable decrease of retrogradation kinetics rate, indicating the significant retarding effect of these blends on the NWS retrogradation rate. These results show that although WPC weakened the starch network, it had a positive effect on restricting the retrogradation process of NWS gel. As a result, a suitable mixture of NWS-WPC-SSG could effectively improve the functional properties of the starch gel.

A comparison of native starch, oxidized starch and CMC as copper-activated pyrite depressants

The performance of native wheat starch (NWS), a hydrogen peroxide-oxidized wheat starch (Perox 3/30) and carboxymethyl cellulose (CMC) as copper-activated pyrite depressants are compared in lab-scale flotation trials. Both Perox 3/30 and CMC demonstrate similar and significantly better performance than NWS at dosages 100–300 g/t. At 700 g/t, both starches depressed essentially all of the copper-activated pyrite, whereas there was little change in recovery for CMC dosages above 300 g/t. The improved performance of Perox 3/30 and CMC at lower dosages appears to be associated with the presence of polymer structures with a hydrodynamic radius, Rh, of approximately 12–15 nm that are able to form a layer on the pyrite surface that is effective in preventing collector interaction. The continual decrease of flotation recovery with increasing NWS and Perox 3/30 dosage is likely associated with the greater molecular size of the starch polymers in that more hydroxyls can be associated with each adsorption site. The presence of branches on the starches that can extend from the pyrite surface plane may also improve interaction with the water phase near the surface, increase hydrophilicity and hence improve depression. Overall, the conformation of supramolecular and molecular structures of the polymers investigated here appear to be more influential than functional groups for depressing copper-activated pyrite.

Production and Characterization of Type III Resistant Starch from Native Wheat Starch Using Thermal and Enzymatic Modifications

The most widely employed methodologies for type III (retrograded) resistant starch formation is a cyclic heating-cooling treatment or its combination with a previous enzymatic debranching step. In this work, two retrogradation temperatures, 0 and 4 °C, were evaluated for obtaining type III resistant starch from non-debranched and pullulanase-debranched wheat starch. The starches were characterized by their thermal and pasting behavior. Also, microstructural and crystalline aspects were related to the production process and the nutritional properties of the products. The most influencing factor for resistant starch formation was the application of the pullulanase-debranching step previous to the cyclic treatment. This led to a higher starch retrogradation and a more compact microstructure, which decreased the thickening capacity and the digestibility of the starches. Then, even though all the obtained starches exhibited lower digestibility, the pullulanase-debranched ones presented the lowest estimated glycemic index (ca. 34%), showing the highest yield of resistant starch formation. Finally, this work presents a concise protocol for obtaining type III resistant starch enriched powder with low digestibility that could be used in the formulation of different healthy foods such as dairy products, cereal bars, and even drinks.

Synergistic effects of acetylated distarch adipate and sesbania gum on gelatinization and retrogradation of wheat starch

The synergistic effects of the combination of acetylated distarch adipate and sesbania gum (C-ADA-SG) with the ratio of 5:0, 4:1, 2.5:2.5, 1:4, 0:5, accounting for 5% (w/w) of the starch on gelatinization and retrogradation properties of wheat starch (WS) were studied. Scanning Electron Microscopy (SEM) showed that the microstructure of gelatinized WASs (WS added with C-ADA-SG) tended to be smoother. Based on the results of Rapid Visco-Analyzer (RVA) and Differential Scanning Calorimetry (DSC), the pasting characteristics of WS were affected and the gelatinization process was retarded by C-ADA-SG. After seven-day storage at 4 °C, compared to WS, the gel firmness, syneresis, retrogradation enthalpy, and the relative crystallinity of WASs clearly decreased by 17.47–44.36 g, 11.16–17.93%, 0.22–0.80 J·g−1, and 4.06–8.61%, respectively. However, the band ratio 1639:1157 cm−1 by FTIR and loss tangent (tan δ) value were increased with C-ADA-SG addition. Meanwhile, X-Ray Diffraction (XRD) reflected that native WS showed A-type crystal structure, which transferred to B + V type after retrogradation. Furthermore, Low-Field Nuclear Magnetic Resonance (LF-NMR) declared that C-ADA-SG increased the water mobility and limited the diffusion and seepage of water during storage. Generally, ADA and SG produced a synergistic effect on retarding the gelatinization and retrogradation of WS.