Effect of long-term retrogradation on the crystallinity, vibrational and rheological properties of potato, corn, and rice starches

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-17 DOI:10.1016/j.foodchem.2025.143455

Gonzalo Velazquez, Cristian Felipe Ramirez-Gutierrez, Guadalupe Mendez-Montealvo, Rodrigo Velazquez-Castillo, Luis Fernando Morelos-Medina, Eduardo Morales-Sánchez, Marcela Gaytán-Martínez, Mario E. Rodríguez-García, Brenda Contreras-Jiménez

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Abstract

Starch retrogradation remains as an area of interest due to its technological implications. The long-term structural changes taking place during the retrogradation process of gels from rice, potato, and corn starches were investigated using X-ray diffraction (XRD), rheology, and Fourier transform infrared spectroscopy (FTIR). Rietveld refinement of XRD showed that initial crystalline arrangement of starches transitioned to a combination of hexagonal and monoclinic structure in varying proportions, also the distribution of crystalline and amorphous phases, had a preferential growth depending on the starch source. Final crystallinity values after 28 days in gels were potato (12.38 %) > corn (7.26 %) > rice (1.92 %). All starch gels showed a viscoelastic behavior with a mesh size of the gel network decreasing over time. FTIR showed a close relationship with crystallinity growing. These results enhance the understanding of structural changes in starch gels during retrogradation and help predict their behavior.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.