Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Abstract

Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR) confirmed that WBAX samples with larger Mw and branching degree (HWBAX) significantly impeded gelatinization process of starch by effectively reducing the amount of water available for starch gelatinization. DSC analysis showed that both molecular characteristics and additive amount of WBAX samples have an effect on the long-term retrogradation behavior of starch. For the rheological studies of WS–WBAX mixed gels, the elastic moduli (G’) and shear viscosity of WS–WBAX mixed gels increased with the increase in additive amount of WBAX. WS–HWBAX mixed gels exhibited the lower G’ compared with starch gels containing WBAX with lower Mw and branching degree (LWBAX) at the same amount. The scanning electron micrographs (SEM) revealed that the microstructures of WS–WBAX mixed gels were mainly affected by the amount of WBAX, but hardly by the molecular characteristics of WBAX. Texture profile analysis (TPA) showed that the cohesiveness of fresh WS–WBAX mixed gels became larger with an increase in the WBAX addition amount. The hardness of WS–WBAX mixed gels tended to increase over the 14-day storage.

Impact of Konjac Glucomannan with Different Molecular Weight on Retrogradation Properties of Pea Starch

“…At the same time, the order of G′ from all samples was PS-LKGM > PS > PS-MKGM > PS-HKGM. Similar phenomena were reported that at the same angular frequency starch gels with HWBAX (wheat bran arabinoxylan with a larger Mw and branching degree) revealed the smaller G′ compared to starch paste containing the same amount of LWBAX (wheat bran arabinoxylan lower Mw and branching degree) [ 16 ]. Moreover, the order of G″ from blends under the same time condition was as follows: PS-HKGM > PS-MKGM > PS-LKGM > PS.…”

“…Moreover, the molecular weight (Mw) of the polysaccharide also has an influence on the aging properties of starch. For the same polysaccharide, the larger the Mw, the more effective it was at restraining starch aging, such as wheat bran arabinoxylan [ 16 ], water-extractable arabinoxylan [ 17 ], corn fiber gum [ 18 ], dextran [ 19 ] and pectin [ 20 ]. By contrast, the smaller the Mw of the same polysaccharide, the more significant it was at inhibiting starch aging, including water-extractable arabinoxylan [ 17 ], inulin [ 21 ] and branched limit dextrins [ 22 ].…”

Valorization of Starch to Biobased Materials: A Review

“…Retrogradation, gelatinization, gel rheology [ 44 ], solubility, cold swelling, water absorption [ 45 ], syneresis, viscosity, tackiness, and shear resistance [ 32 ] are functional properties that can be used to determine the structural and molecular distribution of amylose and amylopectin when they are subjected to various processing techniques and applications. In the presence of a specific quantity of moisture, the heat treatment action on amylose and amylopectin results in noticeable alterations to the structure of starch [ 46 , 47 ].…”

Effect of high-pressure homogenisation-modified bacterial cellulose on rice starch retrogradation

“…The gelatinisation properties of RS+MBC samples were determined by differential scanning calorimetry (DSC; DSC-214, Netzsch Co. Ltd., Germany) following a previous method (Yan et al, 2021). MBC (0.15 g, dry weight basis) was dissolved in distilled water (12 mL) with continuous magnetic stirring for 2 h at 25°C.…”

“…Then, retrogradation enthalpy (ΔHR) was determined from the curves. The retrogradation percentage (R%) was calculated by dividing the ΔHR of the second heating run at 28 days by ΔHg in the first heating run (Temsiripong et al, 2005;Yan et al, 2021). Analyses were performed in triplicate.…”