Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin
In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy rice starch (WRS) were investigated. The results...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/21/3981 |
| _version_ | 1797631940081221632 |
|---|---|
| author | Yuheng Zhai Hao Zhang Jiali Xing Shangyuan Sang Xinyan Zhan Yanan Liu Lingling Jia Jian Li Xiaohu Luo |
| author_facet | Yuheng Zhai Hao Zhang Jiali Xing Shangyuan Sang Xinyan Zhan Yanan Liu Lingling Jia Jian Li Xiaohu Luo |
| author_sort | Yuheng Zhai |
| collection | DOAJ |
| description | In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy rice starch (WRS) were investigated. The results showed that PEC could significantly (<i>p</i> < 0.05) reduce the retrogradation enthalpy and reduce the hardness of WRS gel. X-ray diffraction results indicated that PEC could reduce the relative crystallinity of the composite system, and the higher the PEC content, the lower the relative crystallinity. When the PEC content was 10%, the relative crystallinity of the composite system was only 10.6% after 21 d of cold storage. Fourier transform infrared spectroscopy results proved that the interaction between PEC and WRS was mainly a hydrogen bond interaction. Furthermore, after 21 d of cold storage, the T<sub>23</sub> free water signal appeared in the natural WRS paste, while only a small free water signal appeared in the compound system with 2% PEC addition. Moreover, addition of PEC could reduce the starch digestion rate and digestibility. When the content of PEC increased from 0% to 10%, the digestibility decreased from 82.31% to 71.84%. This study provides a theoretical basis for the further application of hydrocolloids in starch-based foods. |
| first_indexed | 2024-03-11T11:29:50Z |
| format | Article |
| id | doaj.art-7d34e08801204b888a0f0ce0c2d49220 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T11:29:50Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7d34e08801204b888a0f0ce0c2d492202023-11-10T15:02:57ZengMDPI AGFoods2304-81582023-10-011221398110.3390/foods12213981Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with PectinYuheng Zhai0Hao Zhang1Jiali Xing2Shangyuan Sang3Xinyan Zhan4Yanan Liu5Lingling Jia6Jian Li7Xiaohu Luo8National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, ChinaNational Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, ChinaNingbo Academy of Product and Food Quality Inspection (Ningbo Fibre Inspection Institute), Ningbo 315048, ChinaZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, ChinaZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, ChinaZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, ChinaZhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, ChinaKey Laboratory of Green and Low-Carbon Processing Technology for Plant-Based Food of China National Light Industry Council, Beijing Technology and Business University, Beijing 100048, ChinaNational Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, ChinaIn recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy rice starch (WRS) were investigated. The results showed that PEC could significantly (<i>p</i> < 0.05) reduce the retrogradation enthalpy and reduce the hardness of WRS gel. X-ray diffraction results indicated that PEC could reduce the relative crystallinity of the composite system, and the higher the PEC content, the lower the relative crystallinity. When the PEC content was 10%, the relative crystallinity of the composite system was only 10.6% after 21 d of cold storage. Fourier transform infrared spectroscopy results proved that the interaction between PEC and WRS was mainly a hydrogen bond interaction. Furthermore, after 21 d of cold storage, the T<sub>23</sub> free water signal appeared in the natural WRS paste, while only a small free water signal appeared in the compound system with 2% PEC addition. Moreover, addition of PEC could reduce the starch digestion rate and digestibility. When the content of PEC increased from 0% to 10%, the digestibility decreased from 82.31% to 71.84%. This study provides a theoretical basis for the further application of hydrocolloids in starch-based foods.https://www.mdpi.com/2304-8158/12/21/3981waxy rice starchpectinpasting propertiesretrogradation propertiesin vitro digestibility |
| spellingShingle | Yuheng Zhai Hao Zhang Jiali Xing Shangyuan Sang Xinyan Zhan Yanan Liu Lingling Jia Jian Li Xiaohu Luo Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin Foods waxy rice starch pectin pasting properties retrogradation properties in vitro digestibility |
| title | Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin |
| title_full | Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin |
| title_fullStr | Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin |
| title_full_unstemmed | Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin |
| title_short | Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin |
| title_sort | long term retrogradation properties and in vitro digestibility of waxy rice starch modified with pectin |
| topic | waxy rice starch pectin pasting properties retrogradation properties in vitro digestibility |
| url | https://www.mdpi.com/2304-8158/12/21/3981 |
| work_keys_str_mv | AT yuhengzhai longtermretrogradationpropertiesandinvitrodigestibilityofwaxyricestarchmodifiedwithpectin AT haozhang longtermretrogradationpropertiesandinvitrodigestibilityofwaxyricestarchmodifiedwithpectin AT jialixing longtermretrogradationpropertiesandinvitrodigestibilityofwaxyricestarchmodifiedwithpectin AT shangyuansang longtermretrogradationpropertiesandinvitrodigestibilityofwaxyricestarchmodifiedwithpectin AT xinyanzhan longtermretrogradationpropertiesandinvitrodigestibilityofwaxyricestarchmodifiedwithpectin AT yananliu longtermretrogradationpropertiesandinvitrodigestibilityofwaxyricestarchmodifiedwithpectin AT linglingjia longtermretrogradationpropertiesandinvitrodigestibilityofwaxyricestarchmodifiedwithpectin AT jianli longtermretrogradationpropertiesandinvitrodigestibilityofwaxyricestarchmodifiedwithpectin AT xiaohuluo longtermretrogradationpropertiesandinvitrodigestibilityofwaxyricestarchmodifiedwithpectin |