Background and objectives: The inherent properties of native starches are undesirable for the industrial applications because of the high tendency of retrogradation. Tuber starches are widely used in starchy foods. However, the gelatinization and retrogradation properties of tuber starches are not much known. This study mainly investigated the gelatinization and retrogradation properties of two tuber starches, potato starch (PS) and sweet potato starch (SPS), with or without the addition of sodium alginate (AG), using rapid visco analyzer, texture analyzer, differential scanning calorimeter, dynamic rheometer, and X-ray diffractometer. The AG-starch mixture gel was stored at 4°C for 1-21 days. Findings: The results showed that the addition of AG increased the gelatinization temperature of the two tuber starches, suggesting the gelatinization process was delayed by the addition of AG. The addition of AG obviously decreased the setback (SB) value, while increased the tand values of the two tuber starches. This suggested that addition of AG could retard the short-term retrogradation of starch.AG also significantly reduced the gel firmness, retrogradation ratio, and relative crystallinity of the two tuber starch gels during storage, indicating that the longterm retrogradation was retarded with the addition of AG. Meanwhile, the retrograded starch with or without the addition of AG showed B-type crystallinity pattern. Although PS contains phosphate groups, AG exerted a similar effect on the retrogradation of PS and SPS. Conclusions: Results suggest that the addition of AG could retard the retrogradation and delay the gelatinization process of the two tuber starches. Significance and novelty: This result can provide available information about the interactions between negative polysaccharide and negative/neutral starch, which also can provide an effective method to retard the starch retrogradation.
Background and objectives
The relationship between the different hydrophilic–lipophilic balance (HLB) values of sucrose esters and the retardant effect on the cornstarch retrogradation have not been investigated. The present research was aimed to evaluate the effects of the sucrose esters with different HLB values on the retrogradation properties by analyzing the changes in the crystalline structure and water mobility of cornstarch gels after storage.
Findings
All sucrose ester with HLB value (2–15), especially the HLB 15, could retard the long‐term retrogradation of cornstarch gels. After being stored for the same time, the retrograded cornstarch gels containing sucrose ester of HLB 15 had the lowest hardness, relative crystallinity, and R1047/1022. Compared with the additive‐free cornstarch, the hardness, relative crystallinity, and R1047/1022 of cornstarch with sucrose ester of HLB 15 were significantly decreased by 142 g, 8.66%, and 0.41, respectively, after being stored at 4°C for 7 days.
Conclusions
Sucrose ester with a high HLB value showed a strong retardant effect on the starch retrogradation.
Significance and novelty
These results suggested that sucrose ester with higher HLB value might be a more effective additive in retarding the retrogradation of cornstarch gels.
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