Effects of preprocessing at low or ultralow temperatures combined with sodium alginate on retrogradation properties of normal cornstarch during chill storage

Abstract

In this research, normal cornstarch (NCS) was preprocessed at low and ultralow temperatures, both with and without the addition of sodium alginate (AG), and then stored at 4 °C for 14 days to evaluate the retrogradation properties. The results showed that preprocessing with low (−18 °C) or ultralow (−80 °C) temperature could reduce the gel hardness, retrogradation enthalpy (ΔHr), the ratio of intensity at a value of 1047–1022 cm−1 (R1047/1022), and the relative crystallinity (RC) value of NCS. These four parameters were obviously decreased when NCS was preprocessed at low or ultralow temperature and combined with AG. The results suggested that the preprocessing combined with the addition of AG could retard NCS gel retrogradation much more effectively than the preprocessing by itself. These results provided a good method for retarding retrogradation of starch gel or starchy food.

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

“…As stored for 21 days, the RR i values of PS and SPS were 27.1% and 22.9%, respectively. Similar results have been reported that the presence of xanthan gum, CMC, AG, green tea polysaccharide, or b-cyclodextrin could reduce the RR i or DH ret value of starches (Han, Kang, Bai, Xue, & Shi, 2018;Li, Wang, Chen, Liu, et al, 2017;Tang et al, 2013;Tian et al, 2009;Xiao et al, 2013;Zhou et al, 2008). The RR i values of all samples increased with prolonging storage time.…”

“…This suggested that the addition of AG could delay the retrogradation of all starches. Similar results have been reported that the presence of xanthan gum, CMC, AG, green tea polysaccharide, or b-cyclodextrin could reduce the RR i or DH ret value of starches (Han, Kang, Bai, Xue, & Shi, 2018;Li, Wang, Chen, Liu, et al, 2017;Tang et al, 2013;Tian et al, 2009;Xiao et al, 2013;Zhou et al, 2008). It is likely that hydrocolloids can block the starch recrystallization due to the effective competition for available water against starch granules (Phimolsiripol et al, 2011;Tang et al, 2013).…”

“…Previous studies also reported that the addition of AG exhibited a marked effect on the physicochemical properties of starch. The authors previously pointed out that increasing AG concentration could reduce the SB value, LAC value, RC value, gel firmness, and retrogradation enthalpy of normal cornstarch, while increase the tand value of normal cornstarch (Li, Wang, Chen, Li, & Xia, 2017;Li, Wang, Chen, Liu, et al, 2017;Shang, Chen, Wang, & Li, 2016). Kim and BeMiller (2012) found that the addition AG could reduce the pasting viscosity of pea starch because the swelling of starch granule was inhibited.…”

Effect of hydrophilic–lipophilic balance values of sucrose esters on cornstarch retrogradation

“…Starch is an important component of cereal products that is the major energy source for people in the developing countries (Li et al., 2017). When being heated in water, the starch granules began to absorb water, then swelled and ruptured, and underwent an irreversible transition from ordered to disordered structures.…”

“…(2020) revealed that the sodium dodecyl sulfate as a surfactant showed a more retardant effect on the retrogradation of glutinous rice gels as compared to the non‐starch hydrocolloids (carrageenan, konjac, xanthan, sodium alginate, locust bean gum, and guar gum). In our previous study, we suggested that the addition of sodium alginate could retard the retrogradation of normal cornstarch, potato starch, and sweet potato starch (Yu, Wang, Chen, and Li, 2018), and the retardant effect exhibited a positive correlation to the sodium alginate concentration (Li et al., 2017). Our another work also found that the addition of stearic acid and sodium alginate mixtures showed a better retardant effect on the wheat starch retrogradation, as compared to the samples with adding stearic acid alone or sodium alginate alone.…”