Effect of glyceryl monopalmitate on the gelatinization, rheological and retrogradation properties of Japonica rice starch.
Japonica rice starch
cold storage
complex
glyceryl monopalmitate
retrogradation
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
25 Oct 2024
25 Oct 2024
Historique:
revised:
16
09
2024
received:
13
01
2023
accepted:
30
09
2024
medline:
25
10
2024
pubmed:
25
10
2024
entrez:
25
10
2024
Statut:
aheadofprint
Résumé
Starch-based food is easy to retrograde during cold storage after gelatinization, which leads to quality fission and a relatively short shelf life. Some lipids can effectively enhance the storage stability of starch gels by the formation of starch-lipid complexes. The present study aimed to investigate the effects of glyceryl monopalmitate (GMP) on gelatinization, rheological and retrogradation properties of Japonica rice starch (JS) at different conditions and to analyze the correlation between the physical-chemical properties and structural characteristics of the JS-GMP complex. The addition of GMP to JS could retard the process of starch gelatinization through forming JS-GMP complexes. The resulting JS-GMP pastes were typical pseudoplastic fluids with shear thinning, and their solid-like properties were prominent (tan δ < 1). In addition, the retrogradation of JS-GMP complex was more inhibited during storage at -18 than at 4 °C. The added amount of GMP was negatively and highly associated with the minimum viscosity, consistency coefficient, hardness and elasticity, whereas it was positively and highly correlated with the breakdown value, fluid characteristic index and relative crystallinity. The relative crystallinity of JS was affected by GMP in an approximate dose-dependent manner. The addition of GMP can influence the gelatinization properties, rheological properties and retrogradation characteristics of JS, and the formation of JS-GMP complex could improve the quality and storage stability of starch gel, which provides ideas for the quality control of starch-based food. © 2024 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
Starch-based food is easy to retrograde during cold storage after gelatinization, which leads to quality fission and a relatively short shelf life. Some lipids can effectively enhance the storage stability of starch gels by the formation of starch-lipid complexes. The present study aimed to investigate the effects of glyceryl monopalmitate (GMP) on gelatinization, rheological and retrogradation properties of Japonica rice starch (JS) at different conditions and to analyze the correlation between the physical-chemical properties and structural characteristics of the JS-GMP complex.
RESULTS
RESULTS
The addition of GMP to JS could retard the process of starch gelatinization through forming JS-GMP complexes. The resulting JS-GMP pastes were typical pseudoplastic fluids with shear thinning, and their solid-like properties were prominent (tan δ < 1). In addition, the retrogradation of JS-GMP complex was more inhibited during storage at -18 than at 4 °C. The added amount of GMP was negatively and highly associated with the minimum viscosity, consistency coefficient, hardness and elasticity, whereas it was positively and highly correlated with the breakdown value, fluid characteristic index and relative crystallinity. The relative crystallinity of JS was affected by GMP in an approximate dose-dependent manner.
CONCLUSION
CONCLUSIONS
The addition of GMP can influence the gelatinization properties, rheological properties and retrogradation characteristics of JS, and the formation of JS-GMP complex could improve the quality and storage stability of starch gel, which provides ideas for the quality control of starch-based food. © 2024 Society of Chemical Industry.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Natural Science Foundation of Zhejiang Province
Organisme : Department of Education of Zhejiang Province
Organisme : Jiaxing University
Organisme : "Leading Goose" R&D Program of Zhejiang Province
Organisme : "Invigoration of Aksu through science and technology" program of Xinjiang's Aksu area
Informations de copyright
© 2024 Society of Chemical Industry.
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