Gelatinization, rheological and retrogradation behaviors of waxy rice starch affected by gelatin emulsion and regulation mechanism

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED Food Hydrocolloids Pub Date : 2024-09-15 DOI:10.1016/j.foodhyd.2024.110649

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Abstract

The influences of various gelatin emulsion additions on gelatinization, rheology, retrogradation and structural properties of waxy rice starch (WRS) were investigated. The gelatin emulsion was uniformly dispersed in the starch pastes, which increased the particle size through agglomerating around the starch powder particles. As gelatin emulsion content increased, the pasting viscosity of WRS pastes significantly increased (P < 0.05), whereas its setback value, gelatinization and retrogradation enthalpy decreased. Rheological measurements indicated that the addition of gelatin emulsion did not change the shear thinning behavior of WRS pastes blends, and the storage modulus and loss modulus were positively correlated with gelatin emulsion content. During the heating stage of the pasting process, the interfacial organization consisting of gelatin undergoes disintegration and melting, reconfiguring the emulsion system. Gelatin dispersed in the interfacial and continuous phases interacts with starch to form hydrogen bonds and inhibit starch rearrangement. The starch-lipid complex formed by the interaction between lipids released from emulsion and starch is capable of destroying the crystalline region. Therefore, after 14 d of storage at 4 °C, the relative crystallinity of WRS decreased by 72.4 % as the gelatin emulsion addition was increased from 0 % to 14 %. The addition of gelatin emulsion induced the formation of steric hindrance effects, which impeded the mobility of water molecules and improved freeze-thaw stability. These results may contribute to the creation of high-quality and innovative water-oil-starch mixture food products that remain fresh for a longer period.

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明胶乳液对蜡质大米淀粉糊化、流变和逆变行为的影响及调控机制

研究了不同明胶乳液添加量对蜡质大米淀粉（WRS）糊化、流变、逆变和结构特性的影响。明胶乳液均匀地分散在淀粉糊中，通过在淀粉粉末颗粒周围团聚增加了颗粒尺寸。随着明胶乳液含量的增加，WRS糊剂的糊化粘度显著增加（P <0.05），而其后退值、糊化焓和逆变焓则下降。流变学测量结果表明，明胶乳液的加入并没有改变 WRS 糊剂混合物的剪切稀化行为，其储存模量和损失模量与明胶乳液的含量呈正相关。在糊化过程的加热阶段，明胶组成的界面组织会发生分解和熔化，从而重新配置乳液体系。分散在界面相和连续相中的明胶与淀粉相互作用，形成氢键，抑制淀粉的重新排列。乳剂中释放的脂质与淀粉相互作用形成的淀粉-脂质复合物能够破坏结晶区。因此，在 4 °C 下储存 14 d 后，明胶乳液的添加量从 0% 增加到 14%，WRS 的相对结晶度下降了 72.4%。明胶乳液的添加诱导了立体阻碍效应的形成，阻碍了水分子的流动，提高了冻融稳定性。这些结果可能有助于生产出高质量的创新型水油淀粉混合物食品，使其保鲜时间更长。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.