Starch Retrogradation and Storage Modulus
The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf-life attributes of many foods. The purpose of this work was to document the effects of a 50:50 glucose:fructose (glc:fru) mixture and sucrose solutions on these starch traits to provide a fundamental basis to explain the different texture and shelf-life attributes of baked …
Mechanisms of the different effects of sucrose, glucose, fructose, …
The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf-life attributes of many foods. The purpose of this work was to document the effects of a 50:50 glucose:fructose (glc:fru) mixture and sucrose solutions on these starch traits to provide a fundamental basis to explain the different texture and shelf-life attributes of baked …
Effects of sourdough on bread staling rate: From the perspective …
In the present study, we investigated the effects of sourdough on the staling rate of bread from the perspectives of starch retrogradation during storage and gluten depolymerization in bread dough. Three sourdough types, which were fermented using Weissella cibaria, Latilactobacillus sakei, and Fructilactobacillus sanfranciscensis strains, were added to …
A comprehensive review of the factors influencing the formation of ...
Starch retrogradation characteristics are important in developing foods with desirable textural attributes, and is influenced by degree of branching and chain lengths in a consistent manner (Chang ...
Effects of maltotriose syrup, water content, and pH on the ...
To produce cooked rice that can be stored under a chilled condition, the effect of maltotriose syrup on the retrogradation of gelatinized rice starch and cooked rice was investigated using dynamic mechanical thermal analysis, rheometer, differential scanning calorimetry, and sensory analysis. The storage modulus (G'') of gelatinized rice starch …
Unraveling the Complexities of Starch Retrogradation: Insights …
Lower storage modulus and higher water mobility during storage at 4 °C for 8 h suggested that gliadin could restrain the short-term retrogradation of amylose more evidently than glutenin. During ...
Effect of storage temperature on starch retrogradation of bread …
After 24 Crumb hardness is the parameter most often determined in bread texture studies, allowing one to estimate the bread aging rate, which is related to the retrogradation of starch [63, 65 ...
Effect of protein–starch interactions on starch …
Starch retrogradation is known to result in poor food product outcomes such as staling and syneresis during storage. Understanding how protein–starch interactions impact storage outcomes in starch-based products …
Starch Retrogradation
Starch retrogradation is a nonequilibrium thermo-reversible process of double helices formation during starch gel storage. It is important to the food industry, since it has direct …
Effects of the Amylose/Amylopectin Content and Storage …
Higher G'' values were observed in all samples after 30 days of storage due to water evaporation and starch retrogradation. Indeed, in agreement with the results of the determination of the …
Removing surface proteins promote the retrogradation of wheat starch ...
The effect of starch surface proteins on retrogradation of wheat starches were evaluated by rheometer, RVA, XRD, DSC, and TPA. An increase of the storage modulus and setback viscosity of starch ...
Starch Retrogradation: A Comprehensive Review | Request PDF
Request PDF | Starch Retrogradation: A Comprehensive Review | Starch retrogradation is a process in which disaggregated amylose and amylopectin chains in a gelatinized starch paste reassociate to ...
Effects of Okara and Its Dietary Fiber on the Retrogradation and ...
Storage modulus and loss modulus of potato starch are markedly increased with a high concentration of okara or DF during temperature sweep, especially DF. Shear-thinning behavior and apparent viscosity of potato starch are increased with more addition of DF or okara. The X-ray diffraction pattern demonstrates that okara or DF does not change the type of crystal …
Tremella Polysaccharide Has Potential to Retard Wheat Starch …
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 …
Insight into the multi-scale structure and retrogradation of corn ...
These could be confirmed by the decreased storage modulus and viscosity, the relative crystallinity (1.54%, 3.56%), and the retrogradation degree (9.99%, 20.18%) of CS during storage for 1, 14 days after PG synergizing with EGCG and EC, respectively. This is because PG treatment promoted the hydrogen bond interaction between disordered starch …
Starch Retrogradation: Role of Food Ingredients and Extrinsic …
Starch retrogradation is one of the significant properties of starch wherein the reassociation or recrystallization of the polysaccharides in gelatinized starch (amylose and amylopectin) occurs. Though, the process is desirable in terms of nutritional and textural properties for some starchy foods, it tends to exhibit many undesirable effects on storage and sensory qualities of starchy …
Full article: The structural characteristics of starches and their ...
The viscoelastic properties also change during starch gelatinization and can be measured using a low deformation rheometer through the storage (G'') modulus that indicates elastic properties, loss modulus (G'''') related to viscous properties, and loss tangent (tan δ) parameters. During the initial heating, both moduli (G'' and G'''') increased to a maximum. In the …
Regulating effect of glycated rice bran protein aggregates and ...
The starch retrogradation occurs during the storage of gelatinized starch, ... The storage modulus (G′), loss modulus (G′′) and loss factor (tan δ) of the samples were obtained. 2.7. Attenuated total reflectance fourier transform infrared spectroscopy (ATR-FTIR) The gelatinized samples were stored at 4 °C for 0, 1 and 21 d. Subsequently, all the samples were freeze-dried …
Insight into the retardation of retrogradation of chestnut starch by ...
Starch retrogradation is a spontaneous recrystallization process of re-aggregation and entanglement of starch molecular chains during cooling and storage processes, which were driven by hydrogen bond interactions between starch molecules (Chen, Ren, Zhang, Tong, & Rashed, 2015). Thus, it is vital to disturb the recrystallization process to retard the …
Rheology and rheological measurements of starch
Because of its wider applications and structural abnormalities (e.g., starch retrogradation), starch rheology is a very complex process and differs from an irreversible chemical process. Following other branches of science, the kinetic studies on the gelatinization of starch and associated reaction kinetics could provide thorough knowledge on starch …
Starch/Stärke Gelatinisation and Retrogradation Behaviour of …
Starch/Stärke 53 (2001) 520–529 Gelatinisation and Retrogradation Behaviour 521 Fig. 1. DSC gelatinisation endotherms of 20% (left) and 50% (right) starch mixtures.
Effects of Betanin on Pasting, Rheology and Retrogradation
As a natural pigment with high antioxidative activity, betanin is underutilized owing to less attention. This study aimed to investigate the impact of betanin on pasting, rheology and retrogradation properties of rice, potato and pea starches. Betanin decreased the peak, trough and final viscosity of rice and potato starches, but increased those of pea starch. …
Retrogradation and Digestibility of Rice Starch Gels: The Joint …
Retrogradation is found to be more prominent at higher gelatinization temperature and longer storage time. Resistant starch produced from retrograded starch depended largely on storage time than storage condition. This finding can be applied to improve rice noodle qualities (by increasing retrogradation) with lower digestibility (by producing ...
Starch Retrogradation: Role of Food Ingredients and
Starch retrogradation is one of the significant properties of starch wherein the reassociation or recrystallization of the polysaccharides in gelatinized starch (amylose and amylopectin) occurs.
Phase Transitions of Starch and Molecular Mechanisms
Starch retrogradation is mostly taken to be an undesirable process that occurs during the storage of starchy foods. Retardation or inhibition of starch retrogradation is of special interest and a challenge for the food industry and an area where great efforts have been made to study the influencing factors. As discussed subsequently, water ...
Retrogradation and Digestibility of Rice Starch Gels: The ...
Retrogradation affects acceptability of starchy foods; however, it is preferred in some products such as rice noodles. Amylose content, gelatinization temperature, and storage condition were reported to affect retrogradation but with disputed data. The joint effects of these parameters were interest …