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Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures

Su, Han
; 
Han, Su
; 
Tu, Jinjin
; 
Zheng, Mingging
; 
Deng, Kaibo
; 
Miao, Song
; 
Zeng, Shaoxiao
; 
Zheng, Baodong
; 
Lu, Xu
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Keywords
Wheat starch, Oligosaccharides, Prebiotic, Freezing temperatures, Retrogradation, Pasting, Thermal property
Date
2020-06-15
Collections
Food Chemistry & Technology
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URI
http://hdl.handle.net/11019/2202
Citation
Han Su, Jinjin Tu, Mingjing Zheng, Kaibo Deng, Song Miao, Shaoxiao Zeng, Baodong Zheng, Xu Lu. Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures, Food Chemistry, 2020, 315, 126209. Doi: https://doi.org/10.1016/j.foodchem.2020.126209
Abstract
The effects of fructooligosaccharides (FOS), galactooligosaccharides (GOS), and xylooligosaccharides (XOS) on gelatinization, retrogradation, thermal properties and particle size of wheat starch at different freezing temperatures were studied. The results showed that the wheat starch porosity, particle size, peak viscosity increased with increasing freezing temperature. With the addition of 16% oligosaccharides to starch, the porosity, particle size, crystallinity, initial gelatinization temperature, peak value, breakdown and retrogradation viscosity of the starch granules significantly decreased in the order of XOS > GOS > FOS. However, the pasting temperature of the granules increased. The addition of oligosaccharides (especially XOS, which has the most significant effect in inhibiting starch retrogradation) can inhibit the formation of starch crystal structures to a certain extent, reduce the damage from ice crystals to starch granules and delay starch retrogradation. Therefore, functional oligosaccharides can be used as a potentially effective additive to increase freezing stability in frozen starch-based foods.
Funder
National Natural Science Foundation of China
Science and Technology Major Project of Fujian Province of China
Natural Science Foundation of Fujian Province of China
FAFU Funds for Distinguished Young Scientists
Research Fund for the China-Ireland International Cooperation Centre for Food Material Science and Structure Design
Projects for Scientific and Technological Development of Fujian Agriculture and Forestry University
Program for Innovative Research Team in Science and Technology in Fujian Province University
Scientific and Technological Innovation Team Support Plan of Fujian Agriculture and Forestry University
Grant Number
31601473
2018NZ0003-1
2018J01697
xjq201811
KXGH17001
CXZX2018069
2012-03
cxtd12009
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