Effects of Betanin on Pasting, Rheology and Retrogradation Properties of Different Starches

Abstract

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. Rheology measurements implied that betanin had the greatest effect on the hysteresis loops and dynamic modulus of potato starch. Betanin endowed starch pastes with a vivid red appearance and maintained the color of the starch pastes during storage. XRD analysis indicated that betanin weakened the diffraction intensities and reduced the crystallinity of the retrograded starches. Meanwhile, betanin reduced the short-range ordered structure of the retrograde starches. The results of DSC analysis found that betanin significantly depressed the retrogradation enthalpy and retrogradation rate, implying that the long-term retrogradation of starches was delayed. Furthermore, the changed morphology of the retrograded starches was observed. These results suggested that betanin could be applied as an excellent colorant and inhibitor of retrogradation in foods such as bread and pastry products.

Effects of storage temperatures on the starch digestibility of whole rice with distinct starch fine molecular structure

“…This is consistent with the literature: B-type diffraction patterns have been observed in retrograded starches. 8,12,33,34 Furthermore, as white rice typically contains about 1-3% endogenous lipids, these lipids can form single left-handed helical complexes with amylose molecules during the retrogradation process, showing the V-type crystal structure. 22 The difference of storage tempera-ture did not change the position of the diffraction peaks, indicating that storage temperature had little influence on the type of retrograded starch crystals.…”