Meifang Zhong, Chenhui Ni, Naixia Gong, Xiantong Wu, Yixuan Wu, Mingchun Du, Zebin Guo, Kaibo Deng, Xu Lu
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The enhancement of freeze-thaw stability for wheat starch: A comparative study of inulin with different degrees of polymerization.
The effects of inulins (16 % w/w) with varying degrees of polymerization (DP) on the multi-scale structure and properties of wheat starch subjected to multiple freeze-thaw (FT) cycles were investigated. All three inulins mitigated mechanical damage to the starch granules caused by repeated FT cycles. The swelling and retrogradation of freeze-thaw treated starch (FTS) were effectively inhibited, whereas the shear resistance and degree of structural recovery (DSR) of the starch paste were enhanced. Specifically, inulins with moderate or low DP primarily competed with wheat starch for water via hydrogen bonding. High-degree polymerization inulin (HPI) exhibited the greatest retrogradation inhibition effect by forming a network structure to weaken the inter-double helices hydrogen bond and inhibit the formation of crystalline regions. These findings provide a theoretical basis for enhancing the application of inulin in frozen wheat starch-based food.
期刊介绍：
The International Journal of Biological Macromolecules is a well-established international journal dedicated to research on the chemical and biological aspects of natural macromolecules. Focusing on proteins, macromolecular carbohydrates, glycoproteins, proteoglycans, lignins, biological poly-acids, and nucleic acids, the journal presents the latest findings in molecular structure, properties, biological activities, interactions, modifications, and functional properties. Papers must offer new and novel insights, encompassing related model systems, structural conformational studies, theoretical developments, and analytical techniques. Each paper is required to primarily focus on at least one named biological macromolecule, reflected in the title, abstract, and text.
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