Effects of alginate synergized with polyphenol compounds on the retrogradation properties of corn starch.

This study aimed to investigate the impact of alginate (AG) on the retrogradation properties of corn starch (CS) in conjunction with three phenolic compounds, including naringin (NA), rutin (RT), and soy isoflavones (SI). The findings indicated that AG, NA, RT, and SI collectively resulted in a significant reduction in the hardness, retrogradation enthalpy, and relaxation time of CS gel. This effect was more pronounced when compared to NA, RT, and SI individually.

Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns.

Modification of corn starch using ultrasonic waves to improve its freeze-thaw resistance in frozen model doughs and buns. Analysis was performed by rheometry, low-field-intensity nuclear magnetic resonance imaging, Fourier infrared spectroscopy, and scanning electron microscopy. The results showed that the addition of ultrasonically modified corn starch reduced the migration of water molecules inside the model dough, weakened the decrease of elastic modulus, and enhanced the creep recovery effect; the decrease in α-helical and β-fold content in the model dough was reduced, the destruction of internal network structure was decreased, the exposed starch granules were reduced, and the internal interaction of the dough was enhanced; the texture of the buns became softer and the moisture content increased.