Abstract
While individual starch types may not possess the ideal gelatinization and retrogradation properties for specific applications, the amalgamation of multiple starch varieties might bestow desirable physicochemical properties upon resulting starch-based products. This study explored the impact of incorporating purple rice starch (PRS), as a novel starch variant (up to 15 % PRS), on the gelatinization and retrogradation (within 14 days) of regular wheat starch (WS). Rheological and texture assessments demonstrated that the introduction of PRS diminished the viscoelasticity and hardness of fresh WS paste. Additionally, in the case of retrograded WS pastes stored at 4 °C for 1-14 days, the incorporation of 10 % or 15 % PRS effectively retarded the reduction in transparency and significantly reduced hardness, retrogradation degree, the ratio of absorbance at 1047/1017 cm -1, and relative crystallinity. Notably, 10 % PRS results in a more pronounced effect. Conversely, 5 % PRS induced an opposing impact on retrograded WS post-storage. Moreover, scanning electron microscopy revealed that as the proportion of PRS increased, the microstructure of gelatinized WS-PRS closely resembled that of pure PRS. In conclusion, the diverse effects of varying PRS proportions on WS alter the texture and characteristics of starch-based foods, underscoring the potential of starch blending for improved applications.
Original language | English |
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Article number | 131788 |
Journal | International Journal of Biological Macromolecules |
Volume | 268 |
Issue number | Pt 2 |
Early online date | 23 Apr 2024 |
DOIs | |
Publication status | Published - 31 May 2024 |
Data Availability Statement
Data will be made available on request.Funding
This research was funded by Natural Science Foundation of Guangdong Province (No. 2024A1515012684), Guangdong Province:2023 Guangdong-Guangxi Cooperation Science and Technology Special Commissioner Project \u201CPurple-black Fragrant Glutinous Rice Industry\u201D (Yue Ke Han Nong Zi [2023] No. 1356) and Guangdong Simiao Rice Characteristic Industrial Clusters (Yue Nong Han [2022] No. 840).
Funders | Funder number |
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Natural Science Foundation of Guangdong Province | 2024A1515012684 |
Natural Science Foundation of Guangdong Province | |
Guangdong-Guangxi Cooperation Science and Technology Special Commissioner | 1356 |
Guangdong Simiao Rice Characteristic Industrial Clusters | 840 |
Keywords
- Gelatinization
- Retrogradation
- Starch mixture
ASJC Scopus subject areas
- Molecular Biology
- Structural Biology
- Biochemistry