Legumes are a widespread and cheap source of starch. However, legume starches are prone to retrogradation in applications. Therefore, enhancing the resistance to retrogradation is important to ensure the quality of starch products. In this study, the effects of amines, alcohols, and carboxylic acids deep eutectic solvents (DESs) on the retrogradation properties of pea starch (PS) were investigated. The results showed that the starches treated with carboxylic acid DESs for only 30 min exhibited low paste viscosity, high paste clarity and anti-retrogradation. The carboxylic acid DESs treatment resulted in holes or cracks appearing on the starch surface, a decrease in molecular ordering, relative crystallinity, and amylose content. The thermal enthalpy of starch as well as the pasting viscosity were substantially reduced after the treatment. The paste clarity and the resistance to retrogradation were significantly improved. Conversely, the structure, pasting and retrogradation properties of starch treated with amine and alcohol DESs exhibited only slight differences compared to PS. The carboxylic acid DESs took a short time for the starch modification, and the modified starch paste with low viscosity, high clarity, and resistance to retrogradation. The study could provide an environmentally-friendly and cost-effective method for the preparation of starch with well anti-retrogradation properties.
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http://dx.doi.org/10.1016/j.ijbiomac.2024.136527 | DOI Listing |
Int J Biol Macromol
December 2024
Engineering Research Center of Chestnut Industry Technology of the Ministry of Education, College of Food Science & Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China.
Both fresh and processed Chinese chestnuts are susceptible to retrograde hardening, affecting their texture, flavor, and shelf life because of their high starch content. To reduce the short-term retrogradation of chestnut starch during the food processing of chestnut-based products, a complex of Lonicern caerulea berry polyphenols (LCBP) and chestnut starch (CS) was prepared using high hydraulic pressure (HHP). The results showed that LCBP reduced the water separation rate, hardness, elasticity, and short-range order of retrograde CS under HHP and improved light transmission.
View Article and Find Full Text PDFGels
November 2024
State Key Laboratory of Rice Biology, Key Laboratory of the Ministry of Agriculture and Rural Affairs for Nuclear-Agricultural Sciences, Zhejiang University, Hangzhou 310058, China.
Potato starch is widely utilized in the food industry. Gamma irradiation is a cost-effective and environmentally friendly method for starch modification. Nevertheless, there is a scarcity of comprehensive and consistent knowledge regarding the physicochemical characteristics of high-dose gamma-irradiated potato starch, retrogradation properties in particular.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China. Electronic address:
A novel strategy was developed to embed retrograded short-chain amylose (RSCA) into calcium alginate (CA) at varying concentrations (0.25 %, 0.5 %, 0.
View Article and Find Full Text PDFFoods
November 2024
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
The objective of this study was to investigate the effects of retrograded resistant starch (RS3) (0, 2%, 4% and 6%; /) on the emulsion gel properties stabilized by myofibrillar proteins (MPs) and in vitro protein digestibility of the gels. The RS3 was prepared from corn or potato starch using the gelatinization-ultrasound-retrogradation method. The results showed that the addition of RS3 decreased the surface hydrophobicity ( < 0.
View Article and Find Full Text PDFInt J Biol Macromol
December 2024
College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan Province, PR China. Electronic address:
Although extensive research has been conducted on the effects of protein-starch interaction on the gelatinization and microstructure of starch gels, the starch retrogradation process and protein component has been overlooked. Moreover, the dual regulatory effects of oat protein on starch gel microstructure and starch digestibility pre-and post-retrogradation still remains largely unexplored. In this study, the gelation behaviors, structure, and digestibility of oat protein-oat starch mixtures pre- and post-retrogradation were determined.
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