Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures

Han Su; Jinjin Tu; Mingjing Zheng; Kaibo Deng; Song Miao; Shaoxiao Zeng; Baodong Zheng; Xu Lu

doi:10.1016/j.foodchem.2020.126209

Effects of oligosaccharides on particle structure, pasting and thermal properties of wheat starch granules under different freezing temperatures

Food Chem. 2020 Jun 15:315:126209. doi: 10.1016/j.foodchem.2020.126209. Epub 2020 Jan 13.

Authors

Han Su¹, Jinjin Tu¹, Mingjing Zheng², Kaibo Deng³, Song Miao⁴, Shaoxiao Zeng⁵, Baodong Zheng⁶, Xu Lu⁷

Affiliations

¹ College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.
² College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
³ College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
⁴ Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China.
⁵ College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: zsxfst@163.com.
⁶ College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
⁷ College of Food Science, Fujian Agriculture and Forestry University, 15 Shangxiadian Road, 350002 Fuzhou, China; Teagasc Food Research Centre, Food Chemistry and Technology Department, Moorepark, Fermoy, Co.Cork, Ireland; Institute of Food Science and Technology, Fujian Agriculture and Forestry University, 18 Simon Pit Road, 350002 Fuzhou, China; China-Ireland International Cooperation Center for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, 350002 Fuzhou, China; Fujian Provincial Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: lxvfst@yeah.net.

PMID: 32007811
DOI: 10.1016/j.foodchem.2020.126209

Abstract

The effects of fructooligosaccharides (FOS), galactooligosaccharides (GOS), and xylooligosaccharides (XOS) on gelatinization, retrogradation, thermal properties and particle size of wheat starch at different freezing temperatures were studied. The results showed that the wheat starch porosity, particle size, peak viscosity increased with increasing freezing temperature. With the addition of 16% oligosaccharides to starch, the porosity, particle size, crystallinity, initial gelatinization temperature, peak value, breakdown and retrogradation viscosity of the starch granules significantly decreased in the order of XOS > GOS > FOS. However, the pasting temperature of the granules increased. The addition of oligosaccharides (especially XOS, which has the most significant effect in inhibiting starch retrogradation) can inhibit the formation of starch crystal structures to a certain extent, reduce the damage from ice crystals to starch granules and delay starch retrogradation. Therefore, functional oligosaccharides can be used as a potentially effective additive to increase freezing stability in frozen starch-based foods.

Keywords: Freezing temperatures; Oligosaccharides; Pasting; Prebiotic; Retrogradation; Thermal property; Wheat starch.

MeSH terms

Crystallization
Food Storage
Freezing
Gelatin / chemistry
Glucuronates / chemistry
Oligosaccharides / chemistry*
Particle Size
Probiotics / chemistry
Starch / chemistry*
Temperature
Triticum / chemistry*
Viscosity
X-Ray Diffraction

Substances

Glucuronates
Oligosaccharides
fructooligosaccharide
xylooligosaccharide
Gelatin
Starch