Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage

Ziyang Jia; Yun Luo; Francisco Jose Barba; Yan Wu; Wenping Ding; Shensheng Xiao; Qingyun Lyu; Xuedong Wang; Yang Fu

doi:10.1016/j.carbpol.2022.119187

Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage

Carbohydr Polym. 2022 May 15:284:119187. doi: 10.1016/j.carbpol.2022.119187. Epub 2022 Jan 28.

Authors

Ziyang Jia¹, Yun Luo², Francisco Jose Barba³, Yan Wu¹, Wenping Ding¹, Shensheng Xiao¹, Qingyun Lyu¹, Xuedong Wang⁴, Yang Fu⁵

Affiliations

¹ Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
² Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
³ Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, València, Spain.
⁴ Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: xuedongwuhan@163.com.
⁵ Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China. Electronic address: 15972083170@163.com.

PMID: 35287906
DOI: 10.1016/j.carbpol.2022.119187

Abstract

The aim of this study was to investigate the effects of β-cyclodextrin (β-CD) and hydroxypropyl-β-cyclodextrin (HP-β-CD) on the physical and anti-staling properties of corn starch (CS). It was found that the addition of β-CDs significantly decreased the storage and loss modulus of CS gel. Moreover, it reduced CS gel setback viscosity and hardness, in which HP-β-CD primarily exhibited a more pronounced effect. The long and short-range ordered structure showed that the relative crystallinity of CS gel was delayed with the β-CDs incorporation. Meanwhile, the β-CDs promoted the inhibition of water migration. In addition, the microstructure observation showed that β-CDs can better maintain the stability of CS gel structure during storage. Consequently, the addition of β-CDs could delay the retrogradation of CS gel, and the introduction of hydroxypropyl groups was more effective, which provided a theoretical basis and new insights for the production of starch-based food industrial products.

Keywords: Anti-staling; Retrogradation; Water migration; β-CDs.