Retardant effect of sodium alginate on the retrogradation properties of normal cornstarch and anti-retrogradation mechanism

Li, Qianqian; Wang, Yusheng; Chen, Haihua; Liu, Shuai; Li, Man

doi:10.1016/j.foodhyd.2017.01.016

Cited by 91 publications

(46 citation statements)

References 31 publications

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“…This was consistent with the result that PS exhibited higher SB value measured by RVA than that of SPS (as shown in Table 1). The author previously reported that the addition of AG obviously reduced the LAC value of cornstarch (Li, Wang, Chen, Liu, et al, 2017). This indicated that the reduction degree in LAC value of PS was higher than that of SPS, due to the presence of AG.…”

Section: Leaching Amylose Contentmentioning

confidence: 96%

“…Chaisawang and Suphantharika (2006) found that the PT value of anionic tapioca starch was obviously increased by the addition of xanthan gum and guar gum. Li, Wang, Chen, Liu et al (2017) reported that the presence of AG obviously reduced the SB value of cornstarch. It may also be attributed to the water movement immobilized by increasing the effective starch concentration in the presence of hydrocolloids (Huang, 2009;Zhang, Tong, Zhu, & Ren, 2013).…”

Section: Pasting Propertiesmentioning

confidence: 99%

“…As compared to SPS, PS showed a higher SB value by 7.5 RVU which may be attributed to the higher LAC value of PS. Li, Wang, Chen, Liu et al (2017) reported that the presence of AG promoted the PT value of cornstarch. The addition of AG obviously promoted the PT values of PS and SPS by 3.2 and 2.5°C, while reduced the SB values by 3.1 RVU and 4.8 RVU, respectively.…”

Section: Pasting Propertiesmentioning

confidence: 99%

“…Recently, it has been shown that the addition of hydrocolloids or polyhydroxy compounds could improve the stability and modify the texture of starchy foods (Kaur, Shevkani, Singh, Sharma, & Kaur, 2015). The addition of suitable hydrocolloid (including the different type and concentration) into the starch could decrease the gel firmness, retrogradation enthalpy, the relative crystallinity, and retard the retrogradation of starch (Li, Wang, Chen, Liu, & Li, 2017;Zhou et al, 2008). The uses of hydrocolloids to modify the starch properties have been extensively studied in the previous literatures (Chen, Ren, Zhang, Tong, & Rashed, 2015;Li, Wang, Chen, Liu, et al, 2017;Tang, Hong, Gu, Zhang, & Cai, 2013;Zhou et al, 2008).…”

mentioning

confidence: 99%

“…The addition of suitable hydrocolloid (including the different type and concentration) into the starch could decrease the gel firmness, retrogradation enthalpy, the relative crystallinity, and retard the retrogradation of starch (Li, Wang, Chen, Liu, & Li, 2017;Zhou et al, 2008). The uses of hydrocolloids to modify the starch properties have been extensively studied in the previous literatures (Chen, Ren, Zhang, Tong, & Rashed, 2015;Li, Wang, Chen, Liu, et al, 2017;Tang, Hong, Gu, Zhang, & Cai, 2013;Zhou et al, 2008). Zhou et al (2008) also found that the retrogradation ratio (RR i ) of wheat starch reduced with the addition level of polysaccharide, while increased with prolonging storage time.…”

mentioning

confidence: 99%

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Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches

Wang

Chen

et al. 2018

Cereal Chem

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Background and objectives: The inherent properties of native starches are undesirable for the industrial applications because of the high tendency of retrogradation. Tuber starches are widely used in starchy foods. However, the gelatinization and retrogradation properties of tuber starches are not much known. This study mainly investigated the gelatinization and retrogradation properties of two tuber starches, potato starch (PS) and sweet potato starch (SPS), with or without the addition of sodium alginate (AG), using rapid visco analyzer, texture analyzer, differential scanning calorimeter, dynamic rheometer, and X-ray diffractometer. The AG-starch mixture gel was stored at 4°C for 1-21 days. Findings: The results showed that the addition of AG increased the gelatinization temperature of the two tuber starches, suggesting the gelatinization process was delayed by the addition of AG. The addition of AG obviously decreased the setback (SB) value, while increased the tand values of the two tuber starches. This suggested that addition of AG could retard the short-term retrogradation of starch.AG also significantly reduced the gel firmness, retrogradation ratio, and relative crystallinity of the two tuber starch gels during storage, indicating that the longterm retrogradation was retarded with the addition of AG. Meanwhile, the retrograded starch with or without the addition of AG showed B-type crystallinity pattern. Although PS contains phosphate groups, AG exerted a similar effect on the retrogradation of PS and SPS. Conclusions: Results suggest that the addition of AG could retard the retrogradation and delay the gelatinization process of the two tuber starches. Significance and novelty: This result can provide available information about the interactions between negative polysaccharide and negative/neutral starch, which also can provide an effective method to retard the starch retrogradation.

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Section: Leaching Amylose Contentmentioning

confidence: 96%

Section: Pasting Propertiesmentioning

confidence: 99%

Section: Pasting Propertiesmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

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Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches

Wang

Chen

et al. 2018

Cereal Chem

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Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch

Yin

et al. 2019

Food Science & Nutrition

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The effect of Artemisia sphaerocephala Krasch polysaccharide (ASKP) on the gelatinization and retrogradation of wheat starch (WS) was studied. RVA results displayed that ASKP addition increased the setback values of WS, which indicated that ASKP might promote the short‐term retrogradation of WS. DSC and XRD results demonstrated that the retrogradation percentage of WS during long‐time storage significantly decreased with the addition of ASKP, suggesting the inhibition effect of ASKP on the long‐term retrogradation of WS. As shown in TPA test, ASKP addition increased the hardness of starch gel at the beginning but decreased it after 14 days’ storage. Results of FT‐IR revealed that ASKP could promote the water retention and intermolecular hydrogen bonding formation. With the addition of ASKP, the spin–spin relaxation time measured by LF‐NMR decreased from 358.47 ms to 274.15 ms, illustrating that the WS paste containing ASKP had higher water retention ability. Leached amylose content results manifested the interaction between WS and ASKP. In summary, ASKP has potential to be a modifier on the retrogradation of starch in food processing.

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Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis

Kuang,

Yang,

et al. 2024

J Sci Food Agric

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BackgroundUnderstanding the interactions between protein and starch was crucial in revealing the mechanisms by which protein influence starch digestibility. This study investigated the impact of different contents of pea protein isolate (PPI) on the physicochemical properties and digestibility of pea starch (PS).ResultsThe results demonstrated that as the content of PPI increased from 0 to 12%, the digestion of PS decreased by 12.3%. Rheological analysis indicated that PPI primarily interacted with molecular chains of PS through hydrogen bonds. Increasing the content of PPI resulted in a 30.6% decrease in the hardness of the composite gels, accompanied by a 10% reduction in the short‐ordered structure of PS. This hindered the formation of molecular aggregation and resulted in a loose and disordered gel network structure. The microstructure confirmed that the attachment of PPI to PS served as a physical barrier, impeding the starch digestibility.CONCLUSIONIn summary, the primary mechanism by which PPI inhibited PS digestion involved steric hindrance exerted by PPI and its interaction with PS via hydrogen bonds. These findings contribute to a better understanding of the interaction mechanisms between PS and PPI and offer insights for the optimal utilization of pea resources.This article is protected by copyright. All rights reserved.

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Retardant effect of sodium alginate on the retrogradation properties of normal cornstarch and anti-retrogradation mechanism

Cited by 91 publications

References 31 publications

Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches

Effect of sodium alginate on the gelatinization and retrogradation properties of two tuber starches

Effect of Artemisia sphaerocephala Krasch polysaccharide on the gelatinization and retrogradation of wheat starch

Role of pea protein isolate in modulating pea starch digestibility: insights from physicochemical and microstructural analysis

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