The influence of flaxseed gum on the retrogradation of maize starch

Abstract

The influence of flaxseed gum (FG) on the retrogradation of maize starch (MS) was investigated in this study. Based on the results of rapid visco-analyzer (RVA), differential scanning calorimetry (DSC), X-ray diffraction (XRD), Low field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM), FG has a retardation effect on the retrogradation of MS. With the addition increasing, the more significant the retardation effect was observed (P < 0.05). However, when the concentration of FG was up to 0.4%, the change of retrogradation ratio showed no significant difference (P > 0.05). FG could wrap around starch granules, suppress the recrystallisation of amylose and amylopectin, increase the water mobility and decrease the water loss. In summary, the overall results suggested that FG could be used as a natural inhibitor of the retrogradation of starch in food industry. International Journal of Food Science and Technology 2017FG inhibits the retrogradation of MS X. Yang et al. International Journal of Food Science and Technology 2017FG inhibits the retrogradation of MS X. Yang et al. 2659 International Journal of Food Science and Technology 2017 FG inhibits the retrogradation of MS X. Yang et al.

Study on retrogradation of maize starch–flaxseed gum mixture under various storage temperatures

“…According to Aguirre et al (2011), starch gels stored at 4°C have the highest crystallinity value and the highest growth rate of these values. 1 shows that the FG addition could effectively inhibit the recrystallisation of MS starch, which is consistent with the results of our previous study (Yang et al, 2017). This result indicated that the network of starch gels was fixed quickly under low-temperature storage, thereby leading to a decrease in nucleation and propagation rate (Shifeng et al, 2012).…”

“…Research has shown that a higher relative amount of neutral polysaccharides, such as xylose, can enhance the rheological properties of FG by mitigating shear thinning and weak gel properties (Cui et al, 1994). FG can wrap around starch granules, suppress the recrystallisation of amylose and amylopectin, increase water mobility and decrease water loss (Yang et al, 2017).…”

Effect of Grass Carp Skin Protein Hydrolysates on the Retrogradation Tendency of Gelatinized Rice Starch in the Presence of Non‐Ionic and Ionic Hydrocolloids During Cold Storage

“…However, there was no significant change in the results of T 21 and T 22 of RS/XT‐GCSPHs, indicating that the combined XT and GCSPHs could suppress the mobility of free water decrease the loss of water molecules, and prevent the proportion of amorphous regions from transforming to crystalline regions to inhibit starch retrogradation . And the normalized peak area (A 21 , A 22 , and A 23, Table ) confirmed the results of T 21 and T 22.…”

“…According to Fu et al, Wang et al, and Dias et al, the retrogradation of starch gel result in the loss of water content, especially higher mobility water. Therefore, as reported in previous literatures, the T 2i relaxation time determined by LF‐NMR with a sequence of CPMG is often applied to evaluate the diverse mobility and microscopic distributions of the various fractions of water in starch gels. The smaller the T 2i is, the weaker the mobility of the corresponding water is.…”

“…The LF‐NMR measurements of samples (as shown in Table ) were performed using a 21 MHz NMR analyzer (Micro MIR‐25, Niumag Electronics Technology, Shanghai, China) . 1.0 g of RS/XT and RS/GG mixtures with mass ratios of 100:0 and 100:0.5 in the presence and absence of 0.1 g GCSPHs and 2.5 mL of deionized water were mixed in a 10 mm diameter NMR glass tube for 10 min at room temperature using a vortex‐5 mixer (Haimen Kylin‐Bell Lab Instruments Co., Ltd.), then heated at 90 °C for 30 min and cooled for 1h to room temperature.…”