Rapid evaluation of the rheological change caused by starch retrogradation with repeating freeze–thaw cycles

Abstract

Dynamic oscillation rheometry in combination with repeating freeze-thaw (FT) cycles (DOR-FT) was applied to evaluate the rheological change of starch gel caused by long-term retrogradation. The gels prepared from corn, wheat, rice, potato, and sweet potato starch pastes (6%, w/w) were formed on a dynamic rheometer plate and the rheological changes induced by the FT cycles were measured while their gels remained on the rheometer plate. Comparing with the storage modulus (G 0 ) at 25°C of each starch gels without FT, G 0 of corn, wheat, rice, potato, and sweet potato starch gels after three FT cycles increased by 341, 474, 167, 1368, and 631%, respectively. The DOR-FT method enabled the evaluation of the rheological changes caused by the long-term retrogradation within 1 h, which is much shorter than with the conventional puncture test. Moreover, G 0 versus FT cycles could be expressed as an exponential function model, indicating that the function model would show the FT cycle dependence for the rheological change of starch gels.

Syneresis rate, water distribution, and microstructure of wheat starch gel during freeze‐thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813 from traditional sourdough

“…Low-resolution (LR) proton nuclear magnetic resonance (1H NMR), a rapid, reliable, and nondestructive technology that detects the proton distribution in complex systems (Li et al, 2016), has been used to determine the spinÀspin relaxation times (T 2 ) in various starch granules and starch gels (Bosmans et al, 2012;Chen, Tian, Tong, Zhang, & Jin, 2017;Tang, Godward, & Hills, 2000;Yamazaki et al, 2017). In our study, the proton distribution in the WS and WS-EPS gel after five FTC was investigated, and the relaxation curves are shown in Figure 5.…”

Hydration, water distribution and microstructure of gluten during freeze thaw process: Role of a high molecular weight dextran produced by Weissella confusa QS813

“…Low‐resolution (LR) proton nuclear magnetic resonance (1H NMR), a rapid, reliable, and nondestructive technology that detects the proton distribution in complex systems (Li et al., ), has been used to determine the spin−spin relaxation times (T 2 ) in various starch granules and starch gels (Bosmans et al., ; Chen, Tian, Tong, Zhang, & Jin, ; Tang, Godward, & Hills, ; Yamazaki et al., ). In our study, the proton distribution in the WS and WS‐EPS gel after five FTC was investigated, and the relaxation curves are shown in Figure .…”

Pasting and Rheological Properties of Non‐Crystalline Granular Starch

“…Native starch granules are comprised of alternating layers of highly branched amylopectin‐rich semi‐crystalline regions and linear amylose‐rich amorphous regions . These structural characteristics of starch granules lead to the unique physicochemical properties of starches, such as their tendency to undergo gelatinization when cooked in the presence of water, the high spontaneity for starch molecules (especially linear amylose) to rearrange and aggregate together through hydrogen bonds, i.e., retrogradation during cooling and storage, and the low stability of starch molecules to heat, acid, and mechanical forces during processing . In recent decades, the increasing concerns for expanding the application of starch in industry and increasing the added value of starch have evoked a wide range of research.…”