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

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-02-15 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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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.