Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage.
The effects of low molecular sugars (sucrose, glucose and trehalose) on the retrogradation of tapioca starch (TS) gels stored at 4°C for different periods were examined with different methods. Decrease in melting enthalpy (ΔHmelt) were obtained through differential scanning calorimetry analysis. Ana...
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| Format: | Article |
| Language: | English |
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Public Library of Science (PLoS)
2017-01-01
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| Series: | PLoS ONE |
| Online Access: | http://europepmc.org/articles/PMC5746243?pdf=render |
| _version_ | 1818128852356956160 |
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| author | Xiaoyu Zhang Rongfang Li Huaibin Kang Denglin Luo Jinling Fan Wenxue Zhu Xinfang Liu Qunyi Tong |
| author_facet | Xiaoyu Zhang Rongfang Li Huaibin Kang Denglin Luo Jinling Fan Wenxue Zhu Xinfang Liu Qunyi Tong |
| author_sort | Xiaoyu Zhang |
| collection | DOAJ |
| description | The effects of low molecular sugars (sucrose, glucose and trehalose) on the retrogradation of tapioca starch (TS) gels stored at 4°C for different periods were examined with different methods. Decrease in melting enthalpy (ΔHmelt) were obtained through differential scanning calorimetry analysis. Analysis of decrease in crystallization rate constant (k) and increase in semi-crystallization time (τ1/2) results obtained from retrogradation kinetics indicated that low molecular sugars could retard the retrogradation of TS gels and further revealed trehalose as the best inhibitor among the sugars used in this study. Fourier transform infrared (FTIR) analysis indicated that the intensity ratio of 1047 to 1022 cm-1 was increased with the addition of sugars in the order of trehalose > sucrose > glucose. Decrease in hardness parameters and increase in springiness parameters obtained from texture profile analysis (TPA) analysis also indicated that low molecular sugars could retard the retrogradation of TS gels. The results of FTIR and TPA showed a consistent sugar effect on starch retrogradation with those of DSC and retrogradation kinetics analysis. |
| first_indexed | 2024-12-11T07:39:50Z |
| format | Article |
| id | doaj.art-0359eb7425b14c07b851047ece70f48b |
| institution | Directory Open Access Journal |
| issn | 1932-6203 |
| language | English |
| last_indexed | 2024-12-11T07:39:50Z |
| publishDate | 2017-01-01 |
| publisher | Public Library of Science (PLoS) |
| record_format | Article |
| series | PLoS ONE |
| spelling | doaj.art-0359eb7425b14c07b851047ece70f48b2022-12-22T01:15:36ZengPublic Library of Science (PLoS)PLoS ONE1932-62032017-01-011212e019018010.1371/journal.pone.0190180Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage.Xiaoyu ZhangRongfang LiHuaibin KangDenglin LuoJinling FanWenxue ZhuXinfang LiuQunyi TongThe effects of low molecular sugars (sucrose, glucose and trehalose) on the retrogradation of tapioca starch (TS) gels stored at 4°C for different periods were examined with different methods. Decrease in melting enthalpy (ΔHmelt) were obtained through differential scanning calorimetry analysis. Analysis of decrease in crystallization rate constant (k) and increase in semi-crystallization time (τ1/2) results obtained from retrogradation kinetics indicated that low molecular sugars could retard the retrogradation of TS gels and further revealed trehalose as the best inhibitor among the sugars used in this study. Fourier transform infrared (FTIR) analysis indicated that the intensity ratio of 1047 to 1022 cm-1 was increased with the addition of sugars in the order of trehalose > sucrose > glucose. Decrease in hardness parameters and increase in springiness parameters obtained from texture profile analysis (TPA) analysis also indicated that low molecular sugars could retard the retrogradation of TS gels. The results of FTIR and TPA showed a consistent sugar effect on starch retrogradation with those of DSC and retrogradation kinetics analysis.http://europepmc.org/articles/PMC5746243?pdf=render |
| spellingShingle | Xiaoyu Zhang Rongfang Li Huaibin Kang Denglin Luo Jinling Fan Wenxue Zhu Xinfang Liu Qunyi Tong Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage. PLoS ONE |
| title | Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage. |
| title_full | Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage. |
| title_fullStr | Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage. |
| title_full_unstemmed | Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage. |
| title_short | Effects of low molecular sugars on the retrogradation of tapioca starch gels during storage. |
| title_sort | effects of low molecular sugars on the retrogradation of tapioca starch gels during storage |
| url | http://europepmc.org/articles/PMC5746243?pdf=render |
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