Journal
CARBOHYDRATE POLYMERS
Volume 284, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.carbpol.2022.119187
Keywords
ll-CDs; Anti-staling; Water migration; Retrogradation
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Funding
- Scientific Research Project of the Education Department of Hubei Province [B2020065]
- Open Project Fund of the Key Laboratory for Deep Processing of Major Grain and Oil (Wuhan Polytechnic University) [2019GYBQGDKFB02]
- Open Project Fund of Hubei Key Laboratory for Processing and Transformation of Agricultural Products [NJZ202103]
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The aim of this study was to investigate the effects of ll-cyclodextrin (ll-CD) and hydroxypropyl-ll-cyclodextrin (HP-ll-CD) on the physical and anti-staling properties of corn starch (CS). It was found that the addition of ll-CDs significantly changed the physical properties and anti-staling properties of CS gel. The ll-CDs incorporation delayed the crystallization of CS gel, and the introduction of hydroxypropyl groups (HP-ll-CD) had a better effect.
The aim of this study was to investigate the effects of ll-cyclodextrin (ll-CD) and hydroxypropyl-ll-cyclodextrin (HP-ll-CD) on the physical and anti-staling properties of corn starch (CS). It was found that the addition of ll-CDs significantly decreased the storage and loss modulus of CS gel. Moreover, it reduced CS gel setback viscosity and hardness, in which HP-ll-CD primarily exhibited a more pronounced effect. The long and short-range ordered structure showed that the relative crystallinity of CS gel was delayed with the ll-CDs incorporation. Meanwhile, the ll-CDs promoted the inhibition of water migration. In addition, the microstructure observation showed that ll-CDs can better maintain the stability of CS gel structure during storage. Consequently, the addition of ll-CDs could delay the retrogradation of CS gel, and the introduction of hydroxypropyl groups was more effective, which provided a theoretical basis and new insights for the production of starch-based food industrial products.
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