Effect of Pregelatinization and Retrogradation on Some Physicochemical Changes of Wheat-Potato Starches

Abstract

The freezable (FW) and unfreezable water (UFW) contents of wheat and potato starches and their physically modified forms [pregelatinized (PGS) and retrograded (RS)] were analyzed by Differential Scanning Calorimetry (DSC) at various hydration levels (25, 35, 45, 55, 65, 75 and 85%). In all the starch samples, the UFW content increased with increasing hydration level. Potato starch samples (native, pregelatinized and retrograded) had higher UFW contents than wheat starch samples at all hydration levels. Similarly, with the increase of hydration level in all starch samples, onset (T o ), peak (T p ) and endset (T e ) temperatures of the peaks also increased. It was obtained that physical modifications in starches had significant effects (P<0.05) on water absorption index (WAI) and water solubility index (WSI) of starch samples. The highest WAI (10.51) and WSI (2.31) values were determined in pregelatinized potato starches. Rapid Visco Analyzer (RVA) profiles revealed that physically modified starches had higher viscosity values than native starches. The results clearly showed that pregelatinization and retrogradation had positive effects on the physicochemical properties studied.

Pre‐gelatinization and cellulase addition improve fermentation performance and antioxidant activity of black rice wine

“…12 Lebesi et al reported that treatment of oat bran with enzymes such as CE, ⊍-amylase and glucoamylase resulted in an increase of total phenolic and antioxidant activity of oat bran. 13 PG and enzymatic hydrolysis have been widely used in food processing, 14,15 but not much in rice wine production. Therefore, to understand the effect and its mechanism of PG and CE addition on the fermentation process of BRW, we investigated the effects of PG and CE on the properties of black rice and the physicochemical properties of fermented mash, exploring the effects on the free amino acids (FAAs), volatile flavor substances, active substances and antioxidant activities of BRW.…”

Prospects for the Use of Physical Modification Starch in Food Product Technology With Colloid Structure

“…The solution to the problem of ensuring the stability of disperse systems is facilitated by the introduction of thickeners that bind the liquid and increase the viscosity of the system. For example, starches, which can be native or modified [3,4].…”