Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts

Enpeng Li; Jiaqi Lv; Dongao Huo; Bin Jia; Cheng Li

doi:10.1016/j.carbpol.2023.120648

Importance of amylose chain-length distribution in determining starch gelatinization and retrogradation property of wheat flour in the presence of different salts

Carbohydr Polym. 2023 May 15:308:120648. doi: 10.1016/j.carbpol.2023.120648. Epub 2023 Feb 3.

Authors

Enpeng Li¹, Jiaqi Lv², Dongao Huo³, Bin Jia⁴, Cheng Li⁵

Affiliations

¹ Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
² Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; Jiangsu Co-Innovation Center for Modern Production Technology of Grain Crops, Yangzhou University, Yangzhou 225009, China.
³ College of Biological Sciences and Technology, Taiyuan Normal University, Taiyuan 030619, China.
⁴ Department of Chemical Engineering, Monash University, Clayton, VIC 3800, Australia.
⁵ Jiangsu Key Laboratory of Crop Genomics and Molecular Breeding, Key Laboratory of Plant Functional Genomics of the Ministry of Education, Jiangsu Key Laboratory of Crop Genetics and Physiology, Agricultural College of Yangzhou University, Yangzhou 225009, China; School of Health Science and Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China. Electronic address: licheng@usst.edu.cn.

PMID: 36813340
DOI: 10.1016/j.carbpol.2023.120648

Abstract

Although starch gelatinization and retrogradation properties of wheat flour have been studied with respect to their relations to starch structures, it remains less understood how starch structure and salt (a common food additive) together determine these properties. Gelatinization and retrogradation properties of seven wheat flours with distinct starch structures were thus investigated after adding different salts. NaCl most efficiently increased starch gelatinization temperatures, while KCl showed highest efficiency in retarding the retrogradation degree. Both gelatinization and retrogradation parameters were significantly affected by amylose structural parameters and types of salts. E.g., wheat flours with longer amylose long chains had more heterogeneous amylopectin double helices during gelatinization, while this relationship disappeared after adding NaCl. More amylose short chains increased the heterogeneity of retrograded short-range starch double helices, while the relationship was opposite after adding NaCl. These results help a better understanding of the complex relationship between starch structure and physicochemical property.

Keywords: Gelatinization; Retrogradation; Salts; Starch chain-length distribution; Wheat flour.

MeSH terms

Amylopectin / chemistry
Amylose* / chemistry
Flour
Salts
Sodium Chloride
Starch* / chemistry
Triticum / chemistry

Substances

Starch
Amylose
Salts
Sodium Chloride
Amylopectin