{"title":"Effect of Trehalose on the Properties of Potato Starch - Lycium barbarum Polysaccharide Composite Gel","authors":"Haichuan Li, Kailei Hu, Junran Chen, Yunfeng Hu, Jian Han, Haoran Xing","doi":"10.1007/s11483-023-09802-w","DOIUrl":null,"url":null,"abstract":"<div><p>In this study, the effect of trehalose on the structural and gelation properties of fresh and stored potato starch/<i>Lycium barbarum</i> polysaccharide (POS/LBP) composite gels was investigated. The pasting properties of the LBP/POS composite were modified by trehalose, where the pasting temperature, peak viscosity, trough viscosity, and final viscosity of the composite are all increased significantly with the addition of the trehalose in a concentration-dependent manner. The rheology properties of the POS/LBP gel were also significantly affected by trehalose but in a different way before and after storage. The addition of trehalose increased both the storage and loss modulus of the fresh gel but decreased those dynamic moduli after storage for 21 days at 4 °C. Moreover, trehalose had minimal effect on the hardness of the fresh gel but significantly weakened it after storage. SEM analysis further confirmed that the stored composite with 10% trehalose had a porous and thin network compared to the control. On the other hand, the composite gel had a lower syneresis value when trehalose was added. This effect was greatly enhanced during repeated freezing and thawing cycles, suggesting the ability of trehalose to improve the gel stability during storage. As revealed by FTIR and XRD analysis, the relative crystallinity and short-range order of the POS during storage were decreased by trehalose, suggesting that trehalose could potentially inhibit the amylose retrogradation. Overall, this study showed that trehalose is a promising functional ingredient for modifying the structural and gel properties of POS-based gel.</p><h3>Graphical Abstract</h3><div><figure><div><div><picture><source><img></source></picture></div></div></figure></div></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"85 - 95"},"PeriodicalIF":2.8000,"publicationDate":"2023-08-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-023-09802-w","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
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Abstract
In this study, the effect of trehalose on the structural and gelation properties of fresh and stored potato starch/Lycium barbarum polysaccharide (POS/LBP) composite gels was investigated. The pasting properties of the LBP/POS composite were modified by trehalose, where the pasting temperature, peak viscosity, trough viscosity, and final viscosity of the composite are all increased significantly with the addition of the trehalose in a concentration-dependent manner. The rheology properties of the POS/LBP gel were also significantly affected by trehalose but in a different way before and after storage. The addition of trehalose increased both the storage and loss modulus of the fresh gel but decreased those dynamic moduli after storage for 21 days at 4 °C. Moreover, trehalose had minimal effect on the hardness of the fresh gel but significantly weakened it after storage. SEM analysis further confirmed that the stored composite with 10% trehalose had a porous and thin network compared to the control. On the other hand, the composite gel had a lower syneresis value when trehalose was added. This effect was greatly enhanced during repeated freezing and thawing cycles, suggesting the ability of trehalose to improve the gel stability during storage. As revealed by FTIR and XRD analysis, the relative crystallinity and short-range order of the POS during storage were decreased by trehalose, suggesting that trehalose could potentially inhibit the amylose retrogradation. Overall, this study showed that trehalose is a promising functional ingredient for modifying the structural and gel properties of POS-based gel.
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.
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