Retrogradation kinetics of wheat starch-osa modified waxy maize starch mixtures
2018
Hadnadjev, Miroslav | Dapčević-Hadnadjev, Tamara (https://orcid.org/0000-0001-6222-2889) | Pojić, Milica (https://orcid.org/0000-0002-0559-6806) | Milićević, Nataša | Torbica, Aleksandra (https://orcid.org/0000-0002-9627-1598)
Retrogradation refers to the re-association or the recrystallization of the starch polysaccharides (amylose and amylopectin) in the gelatinized starch–water system, during storage. In most starch-based products, retrogradation process is responsible for staling of bakery products, increasing firmness of bread crumb, causing loss of crispiness, changing flavour and aroma, and expelling of the water from gel matrix, a phenomenon known as syneresis. As the retrogradation of starch causes deterioration of the product quality, there have been numerous researches performed in order to reveal the mechanism of that phenomenon and investigate the way to reduce it. In this paper, influence of waxy maize starch sodium octenyl succinates (OSA starches) on retrogradation kinetics of 4% and 8% wheat starch pastes was considered with the aid of dynamic rheological and textural experiments, as well as by monitoring syneresis phenomenon. Properties of wheat starch-OSA modified waxy maize starch mixtures (0/100, 10/90 and 20/80) were studied during 1, 2, 3, 5 and 7 days of storage. The results indicated that OSA starches: a) non-physically modified (OSA-ST), b) pregelatinized (Pregel OSA-ST) and c) hydrolyzed and spray dried (Hydrol OSA-ST) slowed down the retrogradation process due to changes in amylose/amylopectin ratio and steric effects of octenyl succinate side groups. While OSA-ST and Pregel OSA-ST decreased syneresis in wheat starch paste, Hydrol OSA-ST has expressed the opposite effect. Different susceptibility to syneresis between OSA starches was ascribed to the differences in their amylopectin chain length. The obtained results revealed that starch retrogradation process can be effectively retarded by adding a small amount of modified (OSA esterified) starches into native starches.
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