Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch

Woodbury, Travest J.; Mauer, Lisa J.

doi:10.1016/j.foodres.2023.113002

Cited by 4 publications

(1 citation statement)

References 51 publications

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“…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). Starchy foods usually contain more than two components, and the interaction between the different components also affects the retrogradation behaviours of starch (promoted or inhibited), which may differ between pure starch and starchy food with multiple components.…”

Section: Introductionmentioning

confidence: 99%

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

Su,

Zhang,

Huang

et al. 2024

Int J of Food Sci Tech

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SummarySmall molecular sugars have gained substantial attention as common food additives for anti‐retrogradation of starch. However, the effect of small molecular sugars on the pasting and retrogradation behaviours of starchy foods with complex components is different from that of native starch owing to the interaction between different components. In this study, the pasting and retrogradation behaviours of Mesona chinensis polysaccharide/starch complexes combined with different sugars (trehalose, glucose, sucrose and lactose) were investigated by Fourier transform infrared spectroscopy (FT‐IR), X‐ray diffraction (XRD), scanning electron microscopy (SEM), texture profile analysis (TPA), rapid viscometer analysis (RVA) and differential scanning calorimetry (DSC). SEM showed that the complex gel systems with various sugars exhibited smoother lamellar surfaces and profiles than those of the control group after refrigeration. RVA and DSC demonstrated that the addition of sugars significantly affected the pasting of the composite gel system. TPA, FT‐IR, XRD and SEM revealed that glucose, sucrose and lactose effectively inhibited the retrogradation of the composite gel system and that glucose was a candidate for inhibition of the retrogradation of the complex gel system. Additionally, the water separation of the composite gel system with sugars was lower than that of the control group after five cycles of alternating freezing and thawing, indicating that the sugars improved the freeze‐thaw stability of the composite gel system. These results provide a theoretical direction for the use of additives in the retrogradation of starchy foods containing multiple components.

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Section: Introductionmentioning

confidence: 99%

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

Su,

Zhang,

Huang

et al. 2024

Int J of Food Sci Tech

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The Effects of D‐Allulose on the Gelatinization and Recrystallization Properties of Starches from Different Botanical Sources

Kwakye,

Fukada,

Ishii

et al. 2024

Starch Stärke

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D‐allulose (Alu), a rare sugar, has proven to be a low‐caloric sugar with potential health benefits. Previous studies have reported that compared with sucrose (Suc), Alu suppresses an increase in gelatinization temperature and retards retrogradation in glutinous rice starch. This study investigates the effect of Alu on gelatinization, water activity, and recrystallization behavior of various starch sources (potato, wheat, tapioca, corn, normal rice, and glutinous rice). MicroDSC results show that compared with D‐glucose (Glc), D‐fructose (Fru), and Suc, Alu does not significantly increase the gelatinization temperatures of the starch suspensions. Alu decreases water activity in the same degree as Fru in wheat, tapioca, corn, normal rice, and glutinous rice starch gels but not potato starch gels. Alu has a stronger suppression effect on recrystallization of normal and glutinous rice compared to potato, wheat, and tapioca after 14‐day storage of 2% starch pastes at 4 °C. These findings suggest that Alu can be a better plasticizer than Suc, Glc, and Fru in most starch sources but retards recrystallization of only normal and glutinous rice starches.

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Ordered structural changes of retrograded instant rice noodles during the long-term storage

Chen,

Zhao,

et al. 2024

Food Research International

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Oligosaccharide, sucrose, and allulose effects on the pasting and retrogradation behaviors of wheat starch

Cited by 4 publications

References 51 publications

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

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

The Effects of D‐Allulose on the Gelatinization and Recrystallization Properties of Starches from Different Botanical Sources

Ordered structural changes of retrograded instant rice noodles during the long-term storage

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