Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research
This study investigated the effects of adding different concentrations of TP (tremella polysaccharide) on the water distribution, rheological, thermal, microstructure, and retrogradation properties of WS (wheat starch) gels. The results showed that the starch aging increased during storage, and the...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/16/3115 |
| _version_ | 1797584789133328384 |
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| author | Jiaxun Wang Shanshan Zhang Nan Wang Hongxiu Fan Hanmiao Wang Tingting Liu |
| author_facet | Jiaxun Wang Shanshan Zhang Nan Wang Hongxiu Fan Hanmiao Wang Tingting Liu |
| author_sort | Jiaxun Wang |
| collection | DOAJ |
| description | This study investigated the effects of adding different concentrations of TP (tremella polysaccharide) on the water distribution, rheological, thermal, microstructure, and retrogradation properties of WS (wheat starch) gels. The results showed that the starch aging increased during storage, and the addition of TP reduced the rate of change of the elastic modulus of the starch gel and delayed the short-term aging of WS. In the same storage period, the hardness value of the gel decreased and the texture became softer with the increase in the mass fraction of TP. TP increased the T<sub>0</sub> (starting temperature) of the system and decreased the enthalpy of retrogradation (ΔH<sub>r</sub>). No new groups were formed after the retrogradation of the compound system, the hydrogen bonding force increased with the increase in polysaccharide, and the relative crystallinity and the degree of ordering of the system decreased. The addition of TP increased the content of bound water and immobile water, decreased the content of free water, and increased the gel water-holding capacity, indicating that it could effectively inhibit the long-term retrogradation of WS. The findings provide new theoretical insights for the production of starch-based foods. |
| first_indexed | 2024-03-10T23:56:38Z |
| format | Article |
| id | doaj.art-c3b14575439249759313f308b04bf741 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T23:56:38Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-c3b14575439249759313f308b04bf7412023-11-19T01:07:09ZengMDPI AGFoods2304-81582023-08-011216311510.3390/foods12163115Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism ResearchJiaxun Wang0Shanshan Zhang1Nan Wang2Hongxiu Fan3Hanmiao Wang4Tingting Liu5College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaCollege of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, ChinaThis study investigated the effects of adding different concentrations of TP (tremella polysaccharide) on the water distribution, rheological, thermal, microstructure, and retrogradation properties of WS (wheat starch) gels. The results showed that the starch aging increased during storage, and the addition of TP reduced the rate of change of the elastic modulus of the starch gel and delayed the short-term aging of WS. In the same storage period, the hardness value of the gel decreased and the texture became softer with the increase in the mass fraction of TP. TP increased the T<sub>0</sub> (starting temperature) of the system and decreased the enthalpy of retrogradation (ΔH<sub>r</sub>). No new groups were formed after the retrogradation of the compound system, the hydrogen bonding force increased with the increase in polysaccharide, and the relative crystallinity and the degree of ordering of the system decreased. The addition of TP increased the content of bound water and immobile water, decreased the content of free water, and increased the gel water-holding capacity, indicating that it could effectively inhibit the long-term retrogradation of WS. The findings provide new theoretical insights for the production of starch-based foods.https://www.mdpi.com/2304-8158/12/16/3115wheat starchtremella polysaccharideretrogradation properties |
| spellingShingle | Jiaxun Wang Shanshan Zhang Nan Wang Hongxiu Fan Hanmiao Wang Tingting Liu Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research Foods wheat starch tremella polysaccharide retrogradation properties |
| title | Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research |
| title_full | Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research |
| title_fullStr | Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research |
| title_full_unstemmed | Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research |
| title_short | Tremella Polysaccharide Has Potential to Retard Wheat Starch Gel System Retrogradation and Mechanism Research |
| title_sort | tremella polysaccharide has potential to retard wheat starch gel system retrogradation and mechanism research |
| topic | wheat starch tremella polysaccharide retrogradation properties |
| url | https://www.mdpi.com/2304-8158/12/16/3115 |
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