Retrogradation Behavior Research Articles

Retrogradation behavior of starch dough prepared from damaged cassava starch and its application in functional gluten-free noodles

A novel starch-based model dough used to exploit staple foods was demonstrated to be feasible, which was based on damaged cassava starch (DCS) obtained by mechanical activation (MA). This study focused on the retrogradation behavior of starch dough and the feasibility of its application in functional gluten-free noodles. Starch retrogradation behavior was investigated by low field-nuclear magnetic resonance (LF-NMR), X-ray diffraction (XRD), scanning electron microscope (SEM), texture profile and resistant starch (RS) content analysis. During starch retrogradation, water migration, starch recrystallization and microstructure changes were observed. Short-term retrogradation could significantly alter the texture properties of starch dough, and long-term retrogradation promoted the formation of RS. The damage level influenced starch retrogradation, and damaged starch with the increasing damage level was beneficial to facilitate the starch retrogradation. Gluten-free noodles made from the retrograded starch had acceptable sensory quality, with darker color and better viscoelasticity than Udon noodles. This work provides a novel strategy for the proper utilization of starch retrogradation for the development of functional foods.

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.

Feasibility of hydrocolloid addition for 3D printing of Qingtuan with red bean filling as a dysphagia food

Glutinous rice flour, the main component of Qingtuan, has increased adhesiveness after gelatinization and hardness after aging; this results in great challenge in swallowing if for patients with dysphagia. Dual nozzle 3D printing has great potential for developing innovative Chinese pastries with fillings that conform to dysphagia diets. In this experimental study, the gelatinization and retrogradation behavior of glutinous rice starch was improved by designing printing inks of optimal properties made with different soluble soybean polysaccharide (SSPS) additions (0%, 0.3%, 0.6%, 0.9%). The internal structure of Qingtuan was modified by adjusting different filling densities (75%, 100%) in combination with the dual nozzle 3D printing. The objective of these tests was to enhance the texture of Qingtuan so that it meets the requirements of International Dysphagia Diet Standardization Initiative (IDDSI). The experimental results showed that 0.9% SSPS addition could effectively reduce the hardness and adhesiveness of the Qingtuan, which met the Level- 6 -soft & bite-sized standard while lower filling density lowers both hardness and adhesiveness.

A novel method for obtaining high amylose starch fractions from debranched starch

High amylose starch shows wide applications in food and non-food-based industries. Traditional complex-precipitation approach for the amylose fractionation required a large volume of organic reagents and was possibly risky for food safety. The object of this work was to establish a novel method to obtain starch fractions rich in amylose from debranch starch through repeated short-term retrogradation and centrifugation. Four starch fractions were obtained with the amylose content of 52.08% (C1), 62.28% (C2), 63.58% (C3), and 64.74% (C4). The thermograms of samples displayed that multiple endothermic peaks were detected in C1 and C2 and only one endothermic peak with melting temperature over 120 °C were observed in C3 and C4, indicating their differences in retrogradation behavior. The chain length distribution results of sample exhibited that C1 and C2 contained more short chains (DP ≤ 24), while C3 and C4 consisted of mainly long chains (DP ≥ 25). Accordingly, the differences in fine structures could provide more choices for these fractionated high amylose starch to utilize in practical applications.

Insight into the effect of garlic peptides on the physicochemical and anti-staling properties of wheat starch

The staling of wheat starch in storage seriously damages the quality of starch-based foods, and how to delay the staling has become a topic focus. To solve the problem, this study analyzed the effect of garlic peptides on the physical and retrogradation behaviors of wheat starch during storage. The rheological, pasting, swelling properties, molecular order, water migration, and microstructure of wheat starch gels were evaluated. Our results showed that garlic peptides effectively reduced the storage and loss modulus of wheat starch. The physical properties indicated that garlic peptides suppressed the swelling and gelatinization of starch, which exhibited higher water holding capacity and lower water migration. In addition, garlic peptides incorporated wheat starch exhibited the lowest gel hardness during storage. X-ray diffraction and Fourier Transform Infrared Spectroscopy analysis indicated that garlic peptides could reduce the crystallinity and inhibit the formation of ordered structures in wheat starch gel. The microstructure observation showed that the gel with garlic peptides maintained the integrity of the network structure. Consequently, garlic peptides are expected to be an effective natural additive to inhibit starch staling and provide new insights for starch-based foods.

Relationship among gelatinization, retrogradation behavior, and impedance characteristics of potato starch

In this study, the physicochemical properties of potato starch from different varieties were investigated. Furthermore, the relationships among gelatinization, retrogradation behavior, and impedance characteristics of potato starch gels were evaluated by texture analysis, low-field nuclear magnetic resonance spectroscopy, and electrical impedance spectroscopy. The results indicated amylose content was positively correlated with setback viscosity, and negatively correlated with To and ΔH. In addition, impedance values of potato starch gels differed in a frequency-dependent manner. Notably, higher frequencies resulted in low diffusion of ions in prepared gels, which combined with the concentration of mobile ions in free water, led to a gradual decrease in impedance module. Compared with phase values, impedance module showed high correlation with gelatinization parameters (To, Tp, and Tc) and viscosity parameters (peak temperature and setback viscosity), more notably at frequencies below 100 Hz. In this context, the electric current flowed through mobile ions that interacted with bound water attached to the starch molecules at lower voltage frequencies, and were repressed by the formation of an ordered and compact gel network during retrogradation. Collectively, these results indicate that impedance spectroscopy can be potentially used as an efficient and reliable method to predict gelatinization and retrogradation behavior of potato starch.

The Role of Cereal and Pulse Constituents and Processing Technology in Flake Texture Development: a Review

Abstract To meet the rising consumer demand for higher nutrition foods and to increase flake nutritional value and functionality, it is possible to combine cereals with pulses. For consumers, one of the most important quality parameters along with appearance and taste, is texture. To produce the appropriate quality of flakes, the knowledge about the relationship between chemical composition, processing parameters, and texture is necessary. The aim of this study was to characterise the role of cereal and pulse constituents and processing technologies in flake texture development, which could be used in flake production for achieving the appropriate hardness and crunchiness of new products. The monographic method was used to characterise the constituent and processing technology‘s role in cereal and pulse flake texture development. Information published from 2003 till 2022, in total 77 full text research articles, books and databases were analysed and summarised. Data analysed show if pulse and cereal nutritional information, mineral and vitamin content is known, it is possible to combine different cereals and pulses to provide a specific nutrient composition in the developed products. The main change in high starch products is a specific gelatinization and retrogradation behaviour of starch. Constituents such as lipids and proteins as well as processing technology and parameters, can significantly modify the properties and functionality of starch. Proteins can encapsulate starch granules, inhibit starch digestion and gelatinization, reduce starch structural order, and inhibit starch retrogradation.

Retrogradation Behavior and Structures of Thermoplastic Cassava Starch/Silica Composite After Ultrasonic Treatment

Retrogradation Behavior and Structures of Thermoplastic Cassava Starch/Silica Composite After Ultrasonic Treatment

Influence of reconstituted gluten fractions on the short-term and long-term retrogradation of wheat starch

The purpose of this study was to evaluate the influence of reconstituted gluten fractions (RGF) with varied glutenin/gliadin (glu/gli) ratios on short-term and long-term retrogradation of wheat starch (WS). Adding RGF, irrespective of glu/gli ratio, effectively inhibited the retrogradation behavior of WS. Lower storage modulus and higher water mobility during storage at 4 °C for 8 h suggested that gliadin could restrain the short-term retrogradation of amylose more evidently than glutenin. During storage for 28 d, increasing glutenin could reduce the retrogradation enthalpy and relative crystallinity of starch. Retrogradation degree of gliadin alone-treated WS was 14.0% higher than that of glutenin alone-treated sample, indicating that glutenin was superior in retarding long-term retrogradation of amylopectin. Furthermore, glutenin produced a more disordered gel structure, which was attributed to its inhibition of amylopectin aggregation at the nanoscale. This study suggested that by adjusting glu/gli ratios in RGF, the shelf-life of wheat-based products during short-term and long-term storage could be prolonged.

Effect of wheat bran arabinoxylan on the gelatinization and long-term retrogradation behavior of wheat starch

The effect of wheat bran arabinoxylan (WBAX) with different molecular characteristics on the gelatinization and long-term retrogradation behavior of wheat starch (WS) have been evaluated. WBAXs with Mw of 280–754 kDa and Ara/Xyl of 0.45–0.62 were obtained through alkaline extraction with graded ethanol precipitation. WBAXs with larger Mw and branching degree could impede gelatinization process of wheat starch by effectively decreasing the water availability for starch gelatinization. The hydrogen-bonding interactions between WS and WBAX could enhance the gel strength of WS-WBAX mixed pastes. WBAXs with lower branching degree could inhibit the long-term retrogradation of starch through hindering the rearrangement of amylopectin and double-helical associations of amylose during long-term storage, due to hydrogen-bonding interaction between WBAX and starch. Low-field nuclear magnetic resonance (LF-NMR) relaxometry analysis confirmed that the addition of WBAXs could improve the water holding properties of retrograded starch gels.

Tailormade Wheat Arabinoxylan Reveals the Role of Substitution in Regulating Gelatinization and Retrogradation Behavior of Wheat Starch.

To elucidate the role of substitution of arabinoxylan (AX) in the characteristics of wheat starch, this study prepared AX with a well-defined structure by targeted enzymatic hydrolysis and comparatively investigated the effects of AX with different degrees of substitution on gelatinization and retrogradation behavior of starch. Removal of major arabinofuranosyl (Araf) of mono- or disubstituted xylopyranosyl (Xylp) of both low-molecular-weight (Mw: 62.5 kDa, Araf/Xylp: 0.61) and high-molecular-weight AX (Mw: 401.2 kDa, Araf/Xylp: 0.61) reversed the decreased gelatinization viscosity and recrystallization of amylose induced by AX to a similar extent. Upon retrogradation for 30 days, the Araf of mono- and disubstituted Xylp contributed to the water distribution and the effect depended on the molecular chain length. The C3-linked Araf of disubstituted Xylp was more involved in prohibiting the retardation of recrystallization of amylopectin, while the presence of Araf of monosubstituted Xylp might hinder the interactions between AX and amylopectin.

Gelatinization, Retrogradation and Gel Properties of Wheat Starch-Wheat Bran Arabinoxylan Complexes.

Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) confirmed that WBAX samples with larger Mw and branching degree (HWBAX) significantly impeded gelatinization process of starch by effectively reducing the amount of water available for starch gelatinization. DSC analysis showed that both molecular characteristics and additive amount of WBAX samples have an effect on the long-term retrogradation behavior of starch. For the rheological studies of WS–WBAX mixed gels, the elastic moduli (G’) and shear viscosity of WS–WBAX mixed gels increased with the increase in additive amount of WBAX. WS–HWBAX mixed gels exhibited the lower G’ compared with starch gels containing WBAX with lower Mw and branching degree (LWBAX) at the same amount. The scanning electron micrographs (SEM) revealed that the microstructures of WS–WBAX mixed gels were mainly affected by the amount of WBAX, but hardly by the molecular characteristics of WBAX. Texture profile analysis (TPA) showed that the cohesiveness of fresh WS–WBAX mixed gels became larger with an increase in the WBAX addition amount. The hardness of WS–WBAX mixed gels tended to increase over the 14-day storage.

Rheological and thermal properties of oat flours and starch affected by oat lipids

Understanding how oat lipids affect the functional properties of oat flour and starch is of great importance for development of oat product. In this work, rheological and thermal properties of oat flours and starch affected by oat lipids were investigated. The peak viscosity of oat flour and starch increased as lipid content decreased. Dynamic rheological measurements showed that the storage modulus of oat flour increased, whereas that of oat starch decreased as the lipid content decreased. The gel strength of oat flour and starch increased with decreasing in lipid content. Differential scanning calorimetry results suggested that any decrease in non-starch lipid content had little influence on the properties and the formation of amylose-lipid complexes in oat flour and starch during gelatinization and retrogradation. The removal of non-starch lipids from oats increased the peak viscosity and retrogradation behavior of oat flour and starch.

Effects of konjac glucomannan on the long-term retrogradation and shelf life of boiled wheat noodles.

Starch retrogradation and moisture migration of boiled wheat noodles (BWNs) result in quality deterioration and short shelf life. The objective of this research was to investigate whether konjac glucomannan (KGM) could improve the quality of BWNs and further establish the shelf-life prediction model. The moisture distribution, recrystallization, and thermal properties of BWNs during refrigerated or ambient temperature storage were determined. Low-field nuclear magnetic resonance data showed that KGM addition induced left-shifts of T21 and T22 values, indicating that KGM limited the mobility of bound and immobile water among noodle matrices. X-ray diffraction spectra revealed that KGM did not change the crystal patterns of BWNs but could inhibit the starch recrystallization after refrigerated storage. The Tp and ΔH values of retrograded samples notably (P < 0.05) decreased with the increase of KGM addition, suggesting the hinderance of starch retrogradation behavior by KGM. The shelf life of BWNs was predicted by accelerated storage test combined with the Arrhenius equation. The present data displayed that the predicted shelf life of vacuum-packed and sterilized BWNs with 10g kg-1 KGM at 25 °C was 733 days, 2.4-fold that of the control group. BWNs with KGM addition could inhibit starch retrogradation and improve the storage stability, consequently promoting noodle quality. © 2021 Society of Chemical Industry.

Long-term retrogradation behavior of lotus seed starch-chlorogenic acid mixtures after microwave treatment

The effect of microwave treatment on the long-term retrogradation behavior of lotus seed starch (LS)-chlorogenic acid (CA) binary mixtures (LS-CA) was evaluated. The dielectric properties of LS-CA enhanced its microwave energy conversion capacity and the related heating effect, compared with LS. Changes in the chain length distribution (CLD) induced by microwave treatment revealed that the cleavage of internal B2 and B3 amylopectin chains was greater in LS-CA. Low-field nuclear magnetic resonance (LF-NMR) analysis showed that CA increased the water-holding capacity and stability of starch gels. Moreover, differential scanning calorimetry (DSC) and analysis of long- and short-range ordered structures indicated that CA inhibits the alignment of disordered starch polymers during retrogradation, especially the re-formation of the helical conformation. These findings significantly increase our understanding of the mechanism by which polyphenols inhibit starch retrogradation after microwave treatment. This understanding should facilitate the development of starchy foods with tailored retrogradation rates and properties.

Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch

Influence of Soy Protein Isolate Hydrolysates Obtained under High Hydrostatic Pressure on Pasting and Short-Term Retrogradation Behavior of Maize Starch

New insight into starch retrogradation: The effect of short-range molecular order in gelatinized starch

The effect of short-range molecular order of gelatinized starch on starch retrogradation was investigated by heating starch-water mixtures to different final temperatures in a differential scanning calorimeter (DSC) followed by storage at 4 °C for 7 days. The extent of residual short-range molecular order in the gelatinized starch, as determined by the area and intensity of the Raman bands at 480 and 1080 cm−1, decreased with increasing final DSC-heating temperature or increasing water content. The DSC enthalpy changes, long-range crystallinity and short-range molecular order of the retrograded starches increased initially to a maximum and then decreased with further decreases in short-range molecular order of the gelatinized starches. These results indicated that the extent of starch retrogradation increased initially and then decreased as the amount of residual short-range molecular order in the gelatinized starches decreased, and that retrogradation was most favored by an optimal amount of residual short-range molecular order in the gelatinized starch, which was determined by the heating temperature and water content. Retrogradation occurred to a lesser extent with lower or higher amounts of short-range molecular order in the gelatinized starches. This study provides new insights into starch retrogradation by showing that the state of glucan chains in gelatinized starch influences their retrogradation behavior.

Retrogradation behavior of extruded whole buckwheat noodles: An innovative water pre-cooling retrogradation treatment

In this study, effects of different retrogradation treatments including room temperature retrogradation (25-RT), 4 °C refrigerator retrogradation (4-LT), 4 °C water pre-cooling for 10 s (4-WP), 4 °C water pre-cooling for 10 s plus 4 °C refrigerator retrogradation (4-WP+4-LT) on the starch fine structure, noodle microstructure, cooking characteristics and in vitro starch digestibility of extruded whole buckwheat noodles were investigated. Results showed that 4-WP could facilitate the formation of starch gel network structure and retention of water molecules in noodles. The combined treatment of 4-LT and 4-WP+4-LT at 120 min had the highest retrogradation enthalpy (124.46 J/g) and highest degree of retrogradation which reflected by infrared ratio of absorbance at 1047 cm−1/1022 cm−1 (0.82) and relative crystallinity (24.93%). Scanning electron microscopy (SEM) showed that large pores in noodle cross-sections disappeared and the microstructure was significantly improved after 4-WP+4-LT treatment, resulting in lowest noodle cooking loss (11.57%) and broken rate (2.22%), and highest hardness (1895.87 g). In addition, 4-WP also resulted in the highest springiness of 0.97. In vitro starch digestibility results showed that recrystallized structure formed by amylose reduced the catalytic efficiency of amylase, resulting in decreasing predicted glycemic index (pGI) from 79.33 to 71.85. These findings indicated that treatment of 4-WP+4-LT showed the great potential to produce whole buckwheat noodles with higher quality characteristics.

Effect of different surface properties of nanosilica on retrogradation behavior and structures of thermoplastic cassava starch

Thermoplastic cassava starch (TPS) /nanosilica (nano-SiO2) composites were prepared by adding different surface properties of nanosilica. The effect of different surface properties of nano-SiO2 on the retrogradation kinetics, morphology, spherulites size, molecular interactions, short-range molecular structure and crystal type of TPS was investigated by differential scanning calorimetry (DSC), polarized light microscopy (PLM), X-ray diffraction (XRD), scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR) and 13C NMR. The results indicated that the retrogradation degree and rate of TPS containing hydrophobic nano-SiO2 were higher than that of hydrophilic nano-SiO2, and the spherulites were clearer. Hydrophobic nano-SiO2 could uniformly disperse in starch matrix. V-type crystal formed after adding hydrophilic nano-SiO2, and A + V types after adding hydrophobic nano-SiO2. The crystallinity of TPS adding hydrophobic nano-SiO2 was higher than that of hydrophilic nano-SiO2, but the crystal size and interplanar spacing were smaller. Hydrophobic nano-SiO2 could promote the formations of double helix structure and the ordered molecular structure.

Improved rheological properties and shelf-life of wheat starch-lipid complex produced by the homogenization process.

The online version contains supplementary material available at 10.1007/s10068-021-00889-w.