Effect of glyceryl monopalmitate on the gelatinization, rheological and retrogradation properties of Japonica rice starch.

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-10-25 DOI:10.1002/jsfa.13965

Yuexi Yang, Guoqiang Liu, Hongmei Xu, Zihao Zhang, Min Tao, Zhenyu Gu

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引用次数: 0

Abstract

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: 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: 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.

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单棕榈酸甘油酯对粳米淀粉糊化、流变和逆变特性的影响

背景：淀粉类食品在糊化后的冷藏过程中很容易发生逆变，导致品质下降，货架期相对较短。一些脂质可通过形成淀粉-脂质复合物有效提高淀粉凝胶的贮藏稳定性。本研究旨在探讨单棕榈酸甘油酯（GMP）在不同条件下对粳米淀粉（JS）糊化、流变和逆变特性的影响，并分析 JS-GMP 复合物的物理化学特性与结构特征之间的相关性：结果：在 JS 中添加 GMP 可通过形成 JS-GMP 复合物延缓淀粉糊化过程。生成的 JS-GMP 糊状物是典型的假塑性流体，具有剪切稀化现象，其类固态性质非常突出（tan δ 结论）：GMP的加入可影响JS的糊化特性、流变特性和逆变特性，JS-GMP复合物的形成可提高淀粉凝胶的质量和储存稳定性，为淀粉基食品的质量控制提供了思路。© 2024 化学工业协会。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.