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Purple rice starch in wheat: Effect on retrogradation dependent on addition amount.
Cai, Shuqing; Su, Qiqi; Zhou, Qian; Duan, Qingfei; Huang, Weijuan; Huang, Wei; Xie, Xiuping; Chen, Pei; Xie, Fengwei.
Afiliação
  • Cai S; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
  • Su Q; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
  • Zhou Q; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
  • Duan Q; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Huang W; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
  • Huang W; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
  • Xie X; Guangxi Rongshui Yuanbaoshan Miao Run Special Liquor Industry Co., Ltd, Liuzhou 545399, China.
  • Chen P; Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China. Electronic address: peichen@scau.edu.cn.
  • Xie F; Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom.
Int J Biol Macromol ; 268(Pt 2): 131788, 2024 May.
Article em En | MEDLINE | ID: mdl-38657931
ABSTRACT
While individual starch types may not possess the ideal gelatinization and retrogradation properties for specific applications, the amalgamation of multiple starch varieties might bestow desirable physicochemical properties upon resulting starch-based products. This study explored the impact of incorporating purple rice starch (PRS), as a novel starch variant (up to 15 % PRS), on the gelatinization and retrogradation (within 14 days) of regular wheat starch (WS). Rheological and texture assessments demonstrated that the introduction of PRS diminished the viscoelasticity and hardness of fresh WS paste. Additionally, in the case of retrograded WS pastes stored at 4 °C for 1-14 days, the incorporation of 10 % or 15 % PRS effectively retarded the reduction in transparency and significantly reduced hardness, retrogradation degree, the ratio of absorbance at 1047/1017 cm-1, and relative crystallinity. Notably, 10 % PRS results in a more pronounced effect. Conversely, 5 % PRS induced an opposing impact on retrograded WS post-storage. Moreover, scanning electron microscopy revealed that as the proportion of PRS increased, the microstructure of gelatinized WS-PRS closely resembled that of pure PRS. In conclusion, the diverse effects of varying PRS proportions on WS alter the texture and characteristics of starch-based foods, underscoring the potential of starch blending for improved applications.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reologia / Oryza / Amido / Triticum Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reologia / Oryza / Amido / Triticum Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2024 Tipo de documento: Article