Purple rice starch in wheat: Effect on retrogradation dependent on addition amount

Shuqing Cai; Qiqi Su; Qian Zhou; Qingfei Duan; Weijuan Huang; Wei Huang; Xiuping Xie; Pei Chen; Fengwei Xie

doi:10.1016/j.ijbiomac.2024.131788

Purple rice starch in wheat: Effect on retrogradation dependent on addition amount

Int J Biol Macromol. 2024 Apr 23;268(Pt 2):131788. doi: 10.1016/j.ijbiomac.2024.131788. Online ahead of print.

Authors

Shuqing Cai¹, Qiqi Su¹, Qian Zhou¹, Qingfei Duan², Weijuan Huang¹, Wei Huang¹, Xiuping Xie³, Pei Chen⁴, Fengwei Xie⁵

Affiliations

¹ Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China.
² School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
³ Guangxi Rongshui Yuanbaoshan Miao Run Special Liquor Industry Co., Ltd, Liuzhou 545399, China.
⁴ Guangdong Provincial Key Laboratory of Food Quality and Safety, College of Food Science, South China Agricultural University, Guangzhou, Guangdong 510642, China. Electronic address: peichen@scau.edu.cn.
⁵ Department of Chemical Engineering, University of Bath, Bath BA2 7AY, United Kingdom.

PMID: 38657931
DOI: 10.1016/j.ijbiomac.2024.131788

Abstract

While individual starch types may not possess the ideal gelatinization and retrogradation properties for specific applications, the amalgamation of multiple starch varieties might bestow desirable physicochemical properties upon resulting starch-based products. This study explored the impact of incorporating purple rice starch (PRS), as a novel starch variant (up to 15 % PRS), on the gelatinization and retrogradation (within 14 days) of regular wheat starch (WS). Rheological and texture assessments demonstrated that the introduction of PRS diminished the viscoelasticity and hardness of fresh WS paste. Additionally, in the case of retrograded WS pastes stored at 4 °C for 1-14 days, the incorporation of 10 % or 15 % PRS effectively retarded the reduction in transparency and significantly reduced hardness, retrogradation degree, the ratio of absorbance at 1047/1017 cm^-1, and relative crystallinity. Notably, 10 % PRS results in a more pronounced effect. Conversely, 5 % PRS induced an opposing impact on retrograded WS post-storage. Moreover, scanning electron microscopy revealed that as the proportion of PRS increased, the microstructure of gelatinized WS-PRS closely resembled that of pure PRS. In conclusion, the diverse effects of varying PRS proportions on WS alter the texture and characteristics of starch-based foods, underscoring the potential of starch blending for improved applications.

Keywords: Gelatinization; Retrogradation; Starch mixture.