Retrogradation Of Corn Starch Research Articles

The role of duel hydrolysis of soybean on functional properties and protein digestibility: a sustainable approach

BackgroundProtein hydrolysates derived from food sources contains enormous number of peptides which are composed of amino acid possessess various bioactive properties. However, the use of protein hydrolysates as a nutraceutical is hindered due to their unpleasant flavour. The study aims to enhance the biological activity and palatability of protein hydrolysates.MethodologyIn the present study, soybean protein hydrolysate (SPH) was prepared using alcalase for 4 h (control). Modification of hydrolysis (MPH) was carried out by reiterating the hydrolysis of the supernatant obtained after 2 h of hydrolysis using an enzyme to 50% of alcalase during each successive hydrolysis. Samples were characterised by their physio-chemical and functional properties. Furthermore, the effect of modification on the protein digestibility and bitterness intensity using e-tongue was studied. The suppressive effect on retrogradation of corn starch was analysed using texture profile analysis.ResultsThe results demonstrated increased protein content by 1.6 and 1.9% in MPH compared to SPH and UNH, respectively. MPH showed 1.5- and 1.6-fold higher DH% than SPH before and after gastrointestinal digestion (p < 0.05). A decrease in molecular weight was found in the order of UNH > SPH > MPH. Nevertheless, MPH displayed significantly higher functional properties (p ≤ 0.05). The hardness of retrograded corn starch was significantly reduced in the MPH (1.21N) than SPH (1.55 N) and UNH (1.81N) compared to control (1.71N) during 7-day storage at 4°C (p ≤ 0.05). E-tongue analysis of MPH showed a 4-fold reduction in bitterness than SPH.ConclusionModification of hydrolysis of soybean has demonstrated its significance in improved DH% functional properties and palatability. In addition, improved protein digestibility with promising benefits in deferral action on retrogradation of starch over the traditional process of hydrolysis was observed. The outcome of this study contributes to the potential utilisation of MPH as an ingredient in the formulation of nutraceutical products.

Insight into the multi-scale structure and retrogradation of corn starch by partial gelatinization synergizing with epicatechin/epigallocatechin gallate

Starch retrogradation is of great importance to the quality of starch-based food. This study investigated the effect of partial gelatinization (PG) synergizing with polyphenol (epicatechin, EC; epigallocatechin gallate, EGCG) on the multi-scale structure and short/long-term retrogradation of corn starch (CS). The PG synergizing with EC/EGCG substantially suppressed the short/long-term retrogradation properties of CS. These could be confirmed by the decreased storage modulus and viscosity, the relative crystallinity (1.54%, 3.56%), and the retrogradation degree (9.99%, 20.18%) of CS during storage for 1, 14 days after PG synergizing with EGCG and EC, respectively. This is because PG treatment promoted the hydrogen bond interaction between disordered starch molecules and EC/EGCG. These were proven by the larger aggregation, more and brighter fluorescents, and the reduced long/short-range order structures in CS after PG synergizing with EC/EGCG. This study is helpful for the development of foods with enhanced nutrition and low-retrogradation.

Effects of Pectins with Different Structural and Conformational Characteristics on Gelatinization and Retrogradation of Corn Starch

AbstractIn this study, the effects of pectin with different structural and conformational characteristics on gelatinization and retrogradation of corn starch are investigated. The structural characteristics analysis showed that the low, medium, and high methoxyl pectin have different molecular weights (4.93×105, 2.59×105, and 3.26×105 Da), branched structures, and intrinsic viscosity (651.11, 641.99, and 1003.30 mL g−1). Pasting properties analysis results demonstrate that the presence of pectin retarded starch gelatinization, and high methoxyl pectin with branched structure affect the viscosity of starch pastes. Furthermore, the presence of high methoxyl pectin changes the viscoelastic property and limits the retrogradation of starch gel significantly. Correlation analysis suggests that the intrinsic viscosity is the major factor regulating the effect of pectin on gelatinization and retrogradation of starch. This study provides a theoretical basis for further in‐depth use of pectin in starchy food.

Synergistic effects of sodium adipate/triethylene glycol on the plasticization and retrogradation of corn starch

Starch retrogradation resulted in bad performance and taste of starch products. In this study, the corn starch films modified by sodium adipate and triethylene glycol were prepared by solution casting. The retrogradation of modified starch films were studied by FT-IR, XRD, SEM, tension test and UV–Vis. The results showed that sodium adipate was more effective than triethylene glycol in inhibiting the short-term retrogradation of starch, and triethylene glycol was more effective than sodium adipate in inhibiting the long-term retrogradation of starch. However, the mixture of sodium adipate and triethylene glycol, especially 15% adipic acid and 10% triethylene glycol, showed synergistic effects on the short-term and long-term retrogradation of starch. The starch film with 15% adipic acid and 10% triethylene glycol had the highest elongation at break, the best transmittance, the lowest change rate of elongation at break, and the lowest moisture content among all the recipes.

Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates

The potential inhibition of porcine plasma protein hydrolysates (PPPH) on the short-term retrogradation of corn starch (CS) was investigated. Compared with native CS, PPPH significantly enhanced breakdown and decreased the total setback in a rapid visco analyser (RVA) measurement (P < 0.05). Dynamic time sweep analysis of pre-prepared gelatinized samples showed a decrease in the storage modulus (G′) and increase in the loss tangent (tan δ) in the presence of PPPH. Differential scanning calorimetry results showed that PPPH significantly reduced the gelatinization enthalpies (ΔHg) and retrogradation enthalpies (ΔHr) of CS (P < 0.05). Fourier transform infrared spectroscopy analysis indicated that the addition of PPPH decreased the amount of hydrogen bonds within starch. Low field nuclear magnetic resonance results showed that the addition of PPPH has an important role in increasing the mobility of water molecules and blocking the short-term retrogradation of CS. X-ray diffraction results showed that the peaks at 2θ close to 17–18° were progressively decreased to smaller angles with increasing PPPH concentrations. This phenomenon indicated that PPPH could interact with amylose and cause lattice distortion, which reduced the starch retrogradation. The results demonstrate that the addition of PPPH plays a crucial role in interfering with short-term retrogradation of CS.

Effect of porcine plasma protein hydrolysates on long-term retrogradation of corn starch

The potential effect of porcine plasma protein hydrolysates (PPPH) on the long-term retrogradation of corn starch (CS) was investigated. The differential scanning calorimetry results showed that PPPH significantly reduced the retrogradation enthalpies (ΔHr) of CS (P<0.05), obviously decreased the crystallization rate constant (k), and enhanced the Avrami exponent (n) (P<0.05). Low-field nuclear magnetic resonance analysis demonstrated that the spin–spin relaxation time (T2) remarkably increased with increasing PPPH concentration during storage at 4°C for 28days (P<0.05). The X-ray diffraction results revealed that the relative crystallinity of retrograded CS decreased from 13.04% to 8.73% with the addition of PPPH. Fourier transform infrared spectroscopy analysis demonstrated that the addition of PPPH led to a decrease in hydrogen bonds within starch. The results demonstrated that the addition of PPPH apparently played a crucial role in retarding the long-term retrogradation of CS.

Retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme

The retrogradation behavior of corn starch treated with 1,4-α-glucan branching enzyme (GBE) was investigated using rheometry, pulsed nuclear magnetic resonance (PNMR), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR). Dynamic time sweep analysis confirmed that the storage modulus (G′) of corn starch stored at 4°C decreased with increasing GBE treatment time. PNMR analysis demonstrated that the transverse relaxation times (T2) of corn starches treated with GBE were higher than that of control during the storage at 4°C. DSC results demonstrated that the retrogradation enthalpy (ΔHr) of corn starch was reduced by 22.3% after GBE treatment for 10h. Avrami equation analysis showed that GBE treatment reduced the rate of starch retrogradation. FTIR analysis revealed that GBE treatment led to a decrease in hydrogen bonds within the starch. Overall, these results demonstrate that both short- and long-term retrogradation of corn starch were retarded by GBE treatment.

Comparison of Effects of Oligosaccharides on Physicochemical Properties of Corn Starch

Purpose: To investigate the effect of different oligosaccharides on the physicochemical properties of corn starch.Methods: The blue value and retrogradation of corn starch were evaluated following the addition of different oligosaccharides and compared with control. Pasting properties, melting enthalpy and melting temperature were determined by rapid viscosity analysis (RVA) and differential scanning calorimetry (DSC).Results: Maltose, lactose and fructo-oligosaccharides significantly affected iodine binding ability of corn starch. Retrogradation of corn starch was significantly inhibited by maltose, xylooligosaccharide and fructooligosaccharides. RVA analysis showed that the addition of oligosaccharides increased the peak viscosity of corn starch (from 3180 cP to 3687 cP) but decreased that of corn starch (from 896cP to 625 cP). DSC analysis showed that there was a large reduction in recrystallisation of corn starch by oligosaccharide. The samples containing xylooligosaccharide and fructooligosaccharides showed lower melting enthalpy (142.7 J/g and 143.5 J/g, respectively) than that of control (209.4 J/g), and their onset temperature (-10.9 °C and -8.89 °C, respectively) were also lower than that of control (-5.92 °C). In addition, the melting enthalpy and melting temperature of the samples containing oligosaccharides also showed lower values than those of control during storage.Conclusion: The finding that oligosaccharides modify the physicochemical properties of corn starch would be of practical importance in broadening their application prospects of the starch in the food and pharmaceutical industries.Keywords: Corn starch, Oligosaccharides, Pasting properties, Iodine binding, Retrogradation, Water activity, Enthalpy

Retrogradation of corn starch after thermal treatment at different temperatures

Multi-endotherms of the gelatinization of corn starch, such as G, M1, M2, and Z endotherms, have been detected by DSC. The retrogradation of corn starch after initial thermal treatment at different temperatures was studied by DSC; in particular, the effect of thermal treatment before and after each endotherm of gelatinization on retrogradation was determined as a function of annealing time. The effect of thermal treatment at a certain temperature on the residual gelatinization endotherm at a higher temperature is also discussed. It was found that the higher temperature of thermal treatment always removed all the endotherms below that temperature. However, a certain thermal treatment temperature could affect the residual endotherm above this treatment temperature. The time-dependent retrogradation of corn starch is mainly due to G and M1 endotherms. The temperature and enthalpy of the melting of amylose–lipid complexes M2 and nonlipid complex amylose Z were not affected by aging time. The final enthalpy of retrogradation was found to be lower than that of gelatinization.

Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry

Effects of xyloglucan (XG) on gelatinization and retrogradation of corn starch (CS) were studied as a function of mixing ratio and of storage time and by measuring force-deformation curves, dynamic viscoelasticity, syneresis and differential scanning calorimetry (DSC). Total polysaccharide concentrations were 3.5 wt% or 20 wt% and CS/XG mixing ratios were 10/0, 9.5/0.5, 9.0/1.0 and 8.5/1.5. Results of dynamic viscoelasticity and DSC measurements indicated that XG did not interact synergistically with CS to promote the formation of three dimensional network structure of CS. The storage and loss Young’s moduli, E′ and E″ for mixed gels of CS and XG increased with increasing XG concentration. E′ and E″ decreased with increasing temperature from 25°C–60°C, and increased slightly with decreasing temperature from 60°C–25°C, E′ and E″ did not recover the initial value at 25°C when the temperature was lowered from 60°C–25°C. E′ and E″ at 25°C increased with increasing storage time, while both moduli at 25°C after heating–cooling cycle were not so different for gels after 1 day storage and for gels after 7 or 14 days storage. Breaking stress and Young’s modulus for gels increased, while breaking strain decreased with storage time. Breaking stress and retrogradation ratio by DSC for mixed gels with mixing ratio CS/XG= 8.5/1.5 proceeded faster during 7 days of storage and proceeded slower after 7 days storage than gels of corn starch (10/0).

Effects of Konjac-Glucomannan on the Gelatinization and Retrogradation of Corn Starch As Determined by Rheology and Differential Scanning Calorimetry

Effects of konjac-glucomannan (KM) on retrogradation and gelatinization of corn starch (CS) were studied as a function of mixing ratio and of storage time by measuring force-deformation curves, dynamic viscoelasticity, and differential scanning calorimetry (DSC). Total polysaccharide concentration for the rheological experiments was 15 wt % and CS/KM ratios were 15/0, 14.25/0.75, 13.50/1.50, and 12.75/2.25. A mixed gel with a CS/KM ratio of 13.50/1.50 showed a larger breaking strain and Young's modulus than a gel of CS plus water (15/0) stored for 1 day. Mixed gels of CS and KM stored for 14 days showed a smaller breaking stress than a gel of CS plus water. The DSC endothermic peak accompanying the gelatinization shifted slightly to higher temperatures with increasing KM concentration. A CS−KM−water mixture (total polysaccharide concentration, 33 wt %) retrograded faster than CS plus water during short storage. Enthalpies of CS−KM−water mixtures stored for 14 days were smaller than that of CS plus water. ...

Effect of freezing rate and xanthan gum on the properties of corn starch and wheat flour pastes

SummaryThe effects of freezing rate on exudate production, rheological behaviour, ice crystal size, and starch retrogradation of corn starch and wheat flour pastes (10% w/w) with and without xanthan gum (0.3% w/w) were studied by means of capillary suction, rotational viscometry, indirect microscopy, and differential scanning calorimetry (DSC).Higher freezing rates preserved textural characteristics and produced less exudate. In corn starch pastes, rates &lt;1 mm h‐1 caused a marked spongy structure, undesirable for a sauce‐like product, but only a slightly spongy structure in wheat flour pastes. Xanthan gum addition maintained the smoothness characteristic of the unfrozen pastes, avoiding amylose retrogradation. However, effects on ice crystal formation and amylopectin retrogradation were not observed. Although high freezing rates are mostly recommended, low levels of xanthan gum maintained quality characteristics even at low freezing rates, decreasing equipment cost.

Studies on the Retrogradation of Starch in Starchy Foods. Part 3. Effect of the Addition of Sucrose Fatty Acid Ester on the Retrogradation of Corn Starch

AbstractA model of retrograded starch molecules was proposed in our previous paper. The effect of the addition of n‐butyl alcohol or sucrose fatty acid on the retrogradation of starch was studied in this paper. The samples were prepared by repeating freeze‐thaw cycles with or without addition of complex forming agents. The samples were treated with 16% sulfuric acid as by Nägeli amylodextrin preparation or a mixture of β‐amylase‐pullulanase. The residues of the acid or enzyme treatment were chromatographed. From the results of iodine titration, degree of gelatinization, X‐ray diffraction, and chain length distribution, it is discussed how the helix forming angents react with fractions of starch and prevent the retrogradation. A schematic model of the retrograded starch with helix forming agents are also proposed.