The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time
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Abstract
The objective of this study was to reveal the process of starch retrogradation and quality changes of Nianzhuan stored at 4, −18 °C, and freeze-thaw cycles treatment for different lengths of time. XRD revealed that Nianzhuan starch displayed an increasing trend of crystallinity with prolonged storage time and numbers of freezing-thawing cycles, which was likely due to a more orderly crystalline matrix in starch. The Raman full width at half-maximum (FWHM) of the bands at 2913 cm−1 of the three storage methods all decreased. According to DSC analysis, an increase in ∆H was detected, and a significant (P < 0.05) increase in T o and T p were found at −18 °C, and freeze-thaw treated samples, indicating more thermal energy were needed to disrupt re-crystallization. Good correlations between crystallinity, FWHM, ∆H, and hardness, springiness, chewiness were tested. The results of this study would provide useful information for the process of starch-based product Nianzhuan.
Acknowledgments
This research was supported by the scientific and technological project of Henan, China (no. 202102110132).
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: None declared.
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Supplementary Material
The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2021-0136).
© 2021 Walter de Gruyter GmbH, Berlin/Boston
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Articles in the same Issue
- Frontmatter
- Articles
- The retrogradation characteristics of starch in green wheat product Nianzhuan: effects of storage temperature and time
- Study of biological activities and physicochemical properties of Yamú (Brycon siebenthalae) viscera hydrolysates in sodium alginate-based edible coating solutions
- The emulsifying stability of soy hull polysaccharides with different molecular weight obtained from membrane-separation technology
- Kinetic studies of 5-(hydroxymethyl)-furfural formation and change of the absorption at 420 nm in fruit juices for the improvement of pasteurization plants
- Rendering waste oil as a new source for the synthesis of emulsifier: optimization, purification, and characterization
- Detection of moisture and carotenoid content in carrot slices during hot air drying based on multispectral imaging equipment with selected wavelengths
- Modeling time-temperature history and sterilization value of mango puree under conventional and microwave assisted pasteurization
- Shorter Communication
- Effect of high pressure processing (HPP) on spore preparation of probiotic Bacillus coagulans LBSC [DSM 17654]
