Influences of chitosan on freeze–thaw stability of Arenga pinnata starch

Abstract

This study aims to investigate chitosan (CS) with five different molecular weight (Mw) on freeze–thaw stability of Arenga pinnata starch (APS) gel subjected to five freeze–thaw cycles (FTC). The syneresis of APS gels was reduced by adding CS and the APS gel with high Mw CS had lower syneresis duo to a higher water holding capacity (P < 0.05). The addition of CS significantly decreased the hardness and molecular ordered structure of APS gel. In addition, CS could improve the microstructural stability. The results suggested that CS could effectively improve the freeze–thaw stability of APS gel, and CS with higher Mw might have more practical utility to improve stability of APS gel.

Improvement in Freeze‐Thaw Stability of Rice Starch by Soybean Protein Hydrolysates‐Xanthan Gum Blends and its Mechanism

“…[8] More importantly, as observed in Figure 2, after seven FTCs, the hardness, gumminess of RS/XG-SPHs was significantly (p < 0.05) lower than that of RS. In detail, after FTC 7, the hardness of RS, RS/XG-SPHs was 290.98, 153.29 g, respectively, was de-creased by 137.69 g. Similar results were reported by Mei et al, [26] who reported that the addition of chitosan decreased the hardness of Arenga pinnata starch gel due to chitosan retarded the retrogradation of starch gel during FTC 5. The gumminess of RS, RS/XG-SPHs was 113.08, 54.57, respectively, was decreased by 58.51.…”

In vitro digestibility and physicochemical properties of Arenga pinnata starch‐chitosan following heat‐moisture treatment

“…A background spectrum was recorded against an empty cell. The ratios of absorbance height 1047 cm −1 /1022 cm −1 were calculated to represent short-range ordered structure of starch (Mei et al, 2020b).…”

“…HMT can improve thermal stability of APS, inhibit retrogradation and improve texture of APS gel (Funami et al, 2005). According to the previous research results, APS has shortcomings such as low anti-digestibility and poor freeze-thaw stability, which limit the application of APS in food processing enterprise (Mei et al, 2020b;Zhang et al, 2020).…”

“…In addition, CS could significantly enhance viscosity and improve freeze-thaw stability of wheat starch and APS (Zheng et al, 2019;Mei et al, 2020). Moreover, the effects depended on the CS concentration (Mei et al, 2020b). However, the influences of CS with different molecular weight (Mw) on physicochemical properties of starches have rarely explored (Mei et al, 2020b).…”

“…Moreover, the effects depended on the CS concentration (Mei et al, 2020b). However, the influences of CS with different molecular weight (Mw) on physicochemical properties of starches have rarely explored (Mei et al, 2020b).…”