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

Abstract

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.

Effect of dandelion root polysaccharide on structure, rheology and retrogradation properties of corn starch during storage

“…On the other hand, because the amount of leached amylose was lessened during starch gelatinisation, this process certainly weakened the next interaction between dispersed amylose and amylopectin (Chen, 2015; Sun et al ., 2020). In addition, DRP interacted with amylopectin to form hydrogen bonds, which also interfered with the recrystallisation of amylopectin (Li et al ., 2019; Fu et al ., 2021). Therefore, short‐term retrogradation and long‐term retrogradation were both retarded with the addition of DRP.…”

“…Li et al ., (2017a) reported that the sodium alginate prevented the leaching of amylose, causing a decrease in the hardness of the sodium alginate‐corn starch gels. Li et al ., (2019) proved that the addition of Artemisia sphaerocephala Krasch polysaccharide (ASKP) inhibited the long‐term retrogradation of wheat starch gels, the reason was that the hydrogen bonds formed between ASKP and wheat starch molecules weakened the starch‐water interaction.…”

“…Meanwhile, starch is widely used as a thickener, gelling agent, stabilising agent and filler in the food industry (Chen et al ., 2018). When starch granules are heated to a certain temperature in water, the granules begin to swell violently and turn into a paste (Li et al ., 2019). During the gelatinisation, the crystallites are melted, the double helices are untwisted, the hydrogen bonds are broken, resulting in the collapse of granule structure (Wang et al ., 2015).…”

Effects of konjac glucomannan on the long‐term retrogradation and shelf life of boiled wheat noodles

“…These data are consistent with a previous study that reported retrograded starch presented a typical B-type XRD pattern in most cases. 29 Differently, Li et al 31 found that Atype XRD pattern of native wheat starch changed to C-type crystals after retrogradation. Overall, KGM did not influence the crystal patterns of BWNs samples before or after refrigerated storage.…”

Study of starch aging characteristics based on Terahertz technology

“…The phenomenon that the starch milk turns into a paste after cooking, baking, and other heating processes is called starch gelatinization (Li et al., 2019 ). For fully gelatinized starch, when the temperature drops to a certain level, the system is in a thermodynamically non‐equilibrium state due to insufficient molecular thermal energy (Funami et al., 2005 ; Jiang et al., 2020 ).…”