The potential role of fatty acids enhances the anti-retrogradation property of flaxseed gum on wheat starch

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-02-15 Epub Date: 2025-02-12 DOI:10.1016/j.lwt.2025.117533

Yunlong Li , Min Luo , Minghui Wen , Cong Zheng , Youe Zhang , Caian He , Min Wang

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Abstract

Starch gel foods are prone to retrogradation during storage, which affects their texture and quality. This study investigates the effects of flaxseed gum-fatty acid (FG-FA) systems on the retrogradation behavior of wheat starch (WS), focusing on the enhanced anti-retrogradation potential of various fatty acids (FAs). The results indicate that different FAs formed complexes with WS to varying degrees (81.71–93.97%). Compared to the WS-FG sample, the addition of FAs led to reduced gelatinization enthalpy, the formation of amylose-FA complexes, decreased ordered structure and relative crystallinity, more stable gel structure, and decreased hardness of the starch during storage, demonstrating that FAs enhance the inhibition of starch retrogradation. Furthermore, the inclusion of FAs increased the content of slowly digestible starch by an average of 6.12%. The effectiveness of FAs in inhibiting starch retrogradation was dependent on their saturation and chain length, following the order: lauric acid (LA) > myristic acid (MA) > palmitic acid (PA) > stearic acid (SA) > oleic acid (OA) > linoleic acid (LOA), with LA showing the most pronounced effect. These findings highlight the potential of the FG-FA system to enhance the storage stability of starch gel products.

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脂肪酸的潜在作用增强了亚麻籽胶对小麦淀粉的抗降解性能

淀粉凝胶食品在贮存过程中容易发生变质，影响其质地和品质。本研究研究了亚麻籽胶-脂肪酸（FG-FA）体系对小麦淀粉（WS）退化行为的影响，重点研究了各种脂肪酸（FAs）的抗退化潜力增强。结果表明，不同fa与WS形成不同程度的配合物（81.71 ~ 93.97%）。与WS-FG样品相比，FAs的加入降低了淀粉的糊化焓，形成了直链淀粉- fa复合物，降低了淀粉的有序结构和相对结晶度，凝胶结构更稳定，降低了淀粉在储存过程中的硬度，表明FAs增强了淀粉的抑制作用。此外，添加脂肪酸可使慢消化淀粉含量平均提高6.12%。FAs抑制淀粉降解的效果取决于其饱和度和链长，顺序为：月桂酸（LA） >；肉豆蔻酸（MA）；棕榈酸（PA）；硬脂酸（SA）；油酸（OA）；亚油酸（LOA），其中LA的效果最显著。这些发现突出了FG-FA系统在提高淀粉凝胶产品储存稳定性方面的潜力。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.