Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose–fructose mixture on wheat starch gelatinization, pasting, and retrogradation

Abstract

The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf-life attributes of many foods. The purpose of this work was to document the effects of a 50:50 glucose:fructose (glc:fru) mixture and sucrose solutions on these starch traits to provide a fundamental basis to explain the different texture and shelf-life attributes of baked goods formulated with these sugars. Differential scanning calorimetry, rapid visco analyzer, and oscillatory rheometry were used to quantify the effects of glucose, fructose, glc:fru mixture, and sucrose at different concentrations (0% to 60% w/w), on the gelatinization temperature, pasting, and retrogradation properties of wheat starch.Distinct differences were found between the effects of sucrose and those of the monosaccharides including the glc:fru mixture. Sucrose elevated T gel and pasting temperature most and decreased other RVA parameters compared to the monosaccharides as concentration increased. Fructose and the glc:fru mixture promoted amylopectin retrogradation, while retrogradation was inhibited in sucrose and glucose solutions. The glc:fru mixture had similar effects on starch properties compared to fructose under static measurement conditions (DSC), and the effects were in between those of glucose and fructose under dynamic conditions when shear was applied (RVA and rheology). These effects are explained by the phase separation and/or solute partitioning of the monosaccharide constituents of the glc:fru mixture. Sugar solution physicochemical properties correlated strongly with starch gelatinization and retrogradation. The results substantiate the important relationship between sugar physicochemical properties and solution dynamics with starch thermal properties, which in turn affect the texture and structure of starch-containing food products. Practical Application: The quality attributes of starch-containing baked goods are influenced by how different amounts and types of sugars affect starch cooking properties. The underlying mechanisms of the different sugar effects involveThis is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.

Small molecular sugars effect on the pasting and retrogradation of Mesona chinensis polysaccharide/starch complexes

“…Woodbury et al. investigated the effects of sucrose, glucose, fructose and a glucose/fructose mixture on wheat starch gelatinisation, pasting and retrogradation; subsequently, they found that sucrose and glucose inhibited wheat starch retrogradation, whereas fructose and a glucose/fructose mixture promoted amylopectin retrogradation (Woodbury et al ., 2023). However, to the best of our knowledge, most of these studies focused on the effects of sugars on the pasting and retrogradation of native starch (Guo & Du, 2014; Sun et al ., 2014; Wang et al ., 2016; Allan & Mauer, 2022; Woodbury & Mauer, 2023).…”

“…In addition, a suitable additive ensures the texture and quality of the products and increases the storage time (Yalcin & Basman, 2008; Wang et al ., 2015). Small molecular sugars are common additives that suppress starch retrogradation (Jang et al ., 2001; Woodbury et al ., 2023). Cairns et al.…”

Effect of the storage process on quality characteristics of hemp‐enriched “tsoureki” a rich‐dough baked Greek product

“…Dissolution results in the formation of a thin layer of syrup. Low relative humidity causes moisture in the syrup to evaporate, causing the sugar to recrystallize at the surface and transferring moisture to other hygroscopic components (e.g., starch) (Chiravi et al, 2023;Woodbury et al, 2023).…”

Physicochemical properties and molecular structure of starches from different wheat varieties and their influence on Chinese steamed bread

“…Wheat is one of the ancient cereal crops cultivated worldwide, being a major source of carbohydrates for our daily life (Golea et al., 2023). Starch occupies about 65%–70% of the wheat grains, having a vital role in the structure and nutrition of manufactured foods (Woodbury et al., 2023). Therefore, understanding of the structure–property relations for starch is crucial for both food manufacturers and consumers.…”