Purple rice starch in wheat: Effect on retrogradation dependent on addition amount

Shuqing Cai, Qiqi Su, Qian Zhou, Qingfei Duan, Weijuan Huang, Wei Huang, Xiuping Xie, Pei Chen, Fengwei Xie

Research output: Contribution to journalArticlepeer-review

1 Citation (SciVal)

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 languageEnglish
Article number131788
JournalInternational Journal of Biological Macromolecules
Volume268
Issue numberPt 2
Early online date23 Apr 2024
DOIs
Publication statusPublished - 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).

FundersFunder number
Natural Science Foundation of Guangdong Province2024A1515012684
Natural Science Foundation of Guangdong Province
Guangdong-Guangxi Cooperation Science and Technology Special Commissioner1356
Guangdong Simiao Rice Characteristic Industrial Clusters840

    Keywords

    • Gelatinization
    • Retrogradation
    • Starch mixture

    ASJC Scopus subject areas

    • Molecular Biology
    • Structural Biology
    • Biochemistry

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