Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures
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CitationHan 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
AbstractThe 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.
FunderNational 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 Number31601473; 2018NZ0003-1; 2018J01697; xjq201811; KXGH17001; CXZX2018069; 2012-03; cxtd12009
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