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Effects of Pectins with Different Structural and Conformational Characteristics on Gelatinization and Retrogradation of Corn Starch
Author(s) -
Xie Fan,
Wang Zhengwu,
Liu Jianhua
Publication year - 2021
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.202100094
Subject(s) - pectin , retrogradation (starch) , starch , chemistry , food science , viscoelasticity , viscosity , corn starch , starch gelatinization , chemical engineering , materials science , composite material , amylose , engineering
In this study, the effects of pectin with different structural and conformational characteristics on gelatinization and retrogradation of corn starch are investigated. The structural characteristics analysis showed that the low, medium, and high methoxyl pectin have different molecular weights (4.93×10 5 , 2.59×10 5 , and 3.26×10 5 Da), branched structures, and intrinsic viscosity (651.11, 641.99, and 1003.30 mL g −1 ). Pasting properties analysis results demonstrate that the presence of pectin retarded starch gelatinization, and high methoxyl pectin with branched structure affect the viscosity of starch pastes. Furthermore, the presence of high methoxyl pectin changes the viscoelastic property and limits the retrogradation of starch gel significantly. Correlation analysis suggests that the intrinsic viscosity is the major factor regulating the effect of pectin on gelatinization and retrogradation of starch. This study provides a theoretical basis for further in‐depth use of pectin in starchy food.