Ordered structural changes of retrograded starch gel over long-term storage in wet starch noodles. (15th October 2021)

• Record Type: Journal Article
• Authors: Yang, Sha; Dhital, Sushil; Shan, Chang-Song; Zhang, Meng-Na; Chen, Zhi-Gang
• Is Part Of: Carbohydrate polymers. Volume 270(2021)
• Publication Date: 2021-10-15
• Subjects: WSN wet starch noodles -- SPS native sweet potato starch -- AS amorphous starch -- FWSN fresh wet starch noodles -- T4 wet starch noodles stored at 4 °C -- T25 wet starch noodles stored at 25 °C -- T35 wet starch noodles stored at 35 °C -- FWHM full width at half maximum -- T4-X wet starch noodles stored at 4 °C for X weeks -- T25-X wet starch noodles stored at 25 °C for X weeks -- T35-X wet starch noodles stored at 35 °C for X weeks; Starch noodles -- Retrograded starch -- Ordered structure -- XRD -- ATR-FTIR; Polysaccharides -- Periodicals; Polysaccharides -- Periodicals; Polysaccharides -- Périodiques; Electronic journals; 547.78
• DOI: 10.1016/j.carbpol.2021.118367
• Languages: English
• ISSNs: 0144-8617

Abstract

Abstract: Temperature-induced structural variations of retrograded starch gel during long-term storage were investigated in a real food system (wet starch noodles). Fresh starch noodles presented a B-type XRD pattern containing 8.82% crystallinity and 16.04% double helices. In the first 2 weeks, double helices of starch chain formed long-range ordered structure leading to increased crystallinity, and such structural transformation was positively correlated with increasing storage temperature (from 4 °C to 35 °C) and storage time. However, with the extension of storage time to 12 weeks, the disorganization of supra-molecular structure was likely to be observed by decreased crystallinity, double helix and water mobility. Besides, we propose that the area and intensity of Raman band at 2910 cm −1 can be a good indicator for evaluating perfection of crystallinity in starch noodles. These results contributed to a better understanding of mechanisms underlying molecular order changes of retrograded starch gel product during long-term storage. Highlights: Wet starch noodles (WSN) as a model of retrograded starch gel is studied. Dynamic structural transformation was observed during 12 weeks' storage of WSN. Helix rearrangement behavior dominates ordered structural changes of WSN initially. Temperature affects water mobility and molecular order changes of WSN over storage. Raman band at 2910 cm −1 are suitable for evaluating perfect crystallinity of WSN.