Effect of ll-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage

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.

Automated summary

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.