Retrogradation behaviors of damaged wheat starch with different water contents
The retrogradation behaviors of five damaged wheat starches (DS) after milling 0, 30, 60, 90, and 120 min with different water contents (33, 50, 60 %) were evaluated. Milling treatment increased DS content and developed an agglomeration of small particles. After 7 days of storage, the recrystallinit...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524001457 |
| _version_ | 1797287578351697920 |
|---|---|
| author | Han Tao Xiao-Han Fang Wan-Hao Cai Song Zhang Hui-Li Wang |
| author_facet | Han Tao Xiao-Han Fang Wan-Hao Cai Song Zhang Hui-Li Wang |
| author_sort | Han Tao |
| collection | DOAJ |
| description | The retrogradation behaviors of five damaged wheat starches (DS) after milling 0, 30, 60, 90, and 120 min with different water contents (33, 50, 60 %) were evaluated. Milling treatment increased DS content and developed an agglomeration of small particles. After 7 days of storage, the recrystallinity and long-range ordered structure of starch pastes were increased with the contents of DS and water. This process led to a lower setback viscosity and poor leaching of amylose. LF-NMR indicated a conversion from tightly bound water and free water to weakly bound water. During storage, DS12 with 60 % water content had the highest retrogradation tendency where the retrogradation enthalpy increased by 1.5 J/g and 2.2 J/g compared with DS0 with 60 % and DS12 with 33 % water content. DS with higher water content promoted the water mobility and made the starch molecular chains migrated conveniently. These changes facilitated the recrystallinity process during retrogradation period. |
| first_indexed | 2024-03-07T18:35:23Z |
| format | Article |
| id | doaj.art-7f5f4d5624104d5982f7dae370b663fa |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-07T18:35:23Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-7f5f4d5624104d5982f7dae370b663fa2024-03-02T04:54:53ZengElsevierFood Chemistry: X2590-15752024-06-0122101258Retrogradation behaviors of damaged wheat starch with different water contentsHan Tao0Xiao-Han Fang1Wan-Hao Cai2Song Zhang3Hui-Li Wang4Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, ChinaEngineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, ChinaEngineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China; Corresponding authors at: Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; Department of Food Science and Engineering, Moutai Institute, Renhuai 564502, China.Department of Food Science and Engineering, Moutai Institute, Renhuai 564502, China; Corresponding authors at: Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; Department of Food Science and Engineering, Moutai Institute, Renhuai 564502, China.Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; School of Food Science and Engineering, Hefei University of Technology, Hefei, Anhui 230009, China; Corresponding authors at: Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 193 Tunxi Road, Hefei, Anhui 230009, China; Department of Food Science and Engineering, Moutai Institute, Renhuai 564502, China.The retrogradation behaviors of five damaged wheat starches (DS) after milling 0, 30, 60, 90, and 120 min with different water contents (33, 50, 60 %) were evaluated. Milling treatment increased DS content and developed an agglomeration of small particles. After 7 days of storage, the recrystallinity and long-range ordered structure of starch pastes were increased with the contents of DS and water. This process led to a lower setback viscosity and poor leaching of amylose. LF-NMR indicated a conversion from tightly bound water and free water to weakly bound water. During storage, DS12 with 60 % water content had the highest retrogradation tendency where the retrogradation enthalpy increased by 1.5 J/g and 2.2 J/g compared with DS0 with 60 % and DS12 with 33 % water content. DS with higher water content promoted the water mobility and made the starch molecular chains migrated conveniently. These changes facilitated the recrystallinity process during retrogradation period.http://www.sciencedirect.com/science/article/pii/S2590157524001457Damaged starchWater contentWheat starchRetrogradation |
| spellingShingle | Han Tao Xiao-Han Fang Wan-Hao Cai Song Zhang Hui-Li Wang Retrogradation behaviors of damaged wheat starch with different water contents Food Chemistry: X Damaged starch Water content Wheat starch Retrogradation |
| title | Retrogradation behaviors of damaged wheat starch with different water contents |
| title_full | Retrogradation behaviors of damaged wheat starch with different water contents |
| title_fullStr | Retrogradation behaviors of damaged wheat starch with different water contents |
| title_full_unstemmed | Retrogradation behaviors of damaged wheat starch with different water contents |
| title_short | Retrogradation behaviors of damaged wheat starch with different water contents |
| title_sort | retrogradation behaviors of damaged wheat starch with different water contents |
| topic | Damaged starch Water content Wheat starch Retrogradation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524001457 |
| work_keys_str_mv | AT hantao retrogradationbehaviorsofdamagedwheatstarchwithdifferentwatercontents AT xiaohanfang retrogradationbehaviorsofdamagedwheatstarchwithdifferentwatercontents AT wanhaocai retrogradationbehaviorsofdamagedwheatstarchwithdifferentwatercontents AT songzhang retrogradationbehaviorsofdamagedwheatstarchwithdifferentwatercontents AT huiliwang retrogradationbehaviorsofdamagedwheatstarchwithdifferentwatercontents |