Effect of Hydrocolloids on the Pasting and Retrogradation of Starch with Different Amylose/Amylopectin Ratios

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2025-01-08 DOI:10.1007/s11483-025-09927-0

Kaijiao Huang, Yu-Bin Su, Haitian Huang, Nengzhong Xie

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引用次数: 0

Abstract

Hydrocolloids are commonly used as additives to suppress retrogradation of starch-based foods. However, the impact of hydrocolloids on starch retrogradation differs for starches with different components. In this study, the pasting and retrogradation behaviours of tapioca (amylose/amylopectin ratio is 0.226) and potato starches (amylose/amylopectin ratio is 0.483) with different hydrocolloids (Arabic gum, carrageenan, guar gum, and xanthan gum) were thoroughly investigated using ultraviolet-visible spectroscopy, rapid viscometer analysis, differential scanning calorimetry, Fourier-transform infrared spectroscopy, and scanning electron microscopy. The addition of hydrocolloids reduced the setback and R_1047/1022 values of tapioca starch, suggesting that both short- and long-term retrogradation of tapioca starch were inhibited. In addition, swelling capacity, freeze-thaw stability, and scanning electron microscopy analyses indicated that tapioca starch interacted with hydrocolloid molecules, forming a denser network structure, which enhanced the water retention and improved the freeze-thaw stability of tapioca starch gel. Compared with tapioca starch, potato starch with hydrocolloids exhibited a more relaxed network structure with large voids, and the hydrocolloids exhibited a weaker inhibitory effect on the retrogradation of potato starch owing to its high amylose/amylopectin ratio. These results provide a theoretical basis for the application of hydrocolloid additives to enhance the anti-retrogradation properties of starch-based foods with different amylose/amylopectin ratios.

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.