Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving–Cooling Treatment

Abstract

The retrogradation properties of lotus seed starch (LS) blended with the hydrocolloids arabic gum (AG), carrageenan (CG), guar gum (GG), and xanthan (XN) were investigated undergoing an autoclaving–cooling treatment, a model for starch retrogradation acceleration. Compared with LS alone, LS–AG showed the increases in syneresis, tan δ (more solid‐like behavior), bound water content and immobile water content, molecular weight, the intensity at 480 cm−1 in Raman spectra and the ratio of absorbance 1047 cm–1/1022 cm–1 (R1047/1022) in FT–IR spectra. The results suggested that the addition of AG tended to promote the starch retrogradation, which was related to the increased molecular migration of free water, interactions of molecular starch chains, and the formation of ordered structures. The addition of CG, GG, or XN significantly decreased the syneresis, tan δ, the intensity at 480 cm−1, and R1047/1022 values of LS, indicating the prevention of LS retrogradation. The effects of CG and XN on starch retrogradation mainly resulted from competition for water and the increased viscosity, as well as the coating effect on starch. The dominant viscosity of GG was the main factor that influenced starch retrogradation. These results showed not all hydrocolloids would retard starch retrogradation under autoclaving–cooling treatment, for which fine structures altered by different hydrocolloids were the key factors. Practical Application Effects of hydrocolloids on the retrogradation of lotus seed starch were investigated undergoing an autoclaving–cooling treatment. The results will help guide the production and development of starchy foods having desirable properties by specific hydrocolloids during autoclaving–cooling process, especially to control starch retrogradation.

Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

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“…Biopolymers have the ability to retain water through their hydrophilic groups and are temperature-dependent. The heating and cooling stages of sterilization instil gelatinization on hydrocolloids, improving, for example, the formation of a resistant starch, viscosity ( 7 ) and water retention ( 8 , 9 ). Water can be found in three different forms in the polysaccharide-water systems, i.e.…”

“…In order to obtain optimal yield and ensure safety of the retorted meat products, the of the interaction between hydrocolloids and meat under the processing conditions must be investigated ( 8 , 10 ). Therefore, before such a system can be developed and commercialized, it is important to know the behaviour of the additives in meat products ( 1 ).…”

Effect of dandelion root polysaccharide on structure, rheology and retrogradation properties of corn starch during storage

“…The decline of G ′ and G ″ values also confirmed that DRP could inhibit the rearrangement and aggregation of starch molecules, resulting in the formation of a weaker network structure (Kong et al ., 2019). At the same time, the decrease of the DO and DD values might be interpreted as the competition of water between DRP and starch, which lowered the fluidity of starch macromolecular chains and delayed the recrystallisation process of starch molecules (Li et al ., 2017b; Zheng et al ., 2019). Moreover, many polysaccharide molecules were ‘involved’ in the crystalline region, thereby the crystallisation of starch chains was inhibited (Kohyama & Nishinari, 1991).…”

Evaluation of mannitol and xylitol on the quality of wheat flour and extruded flour products

“…It is important for starchy food to reduce hardness and loss of water to maintain the taste. Recently, food additives including enzyme preparations, hydrocolloids and polysaccharides have been used to improve the quality of starchy food (Yuris et al, 2018; Zheng et al, 2019; Zhu & Liu, 2019). These additives can effectively reduce the water loss and delay the increase of hardness of starch foods.…”