Open AccessCharacteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment
Author(s) -
Eun Kyeong Kang,
Ji-Eun Bae,
Jung Sun Hong,
HeeDon Choi,
Hyun-Wook Choi,
Jae-Kwon Lee,
HyunSeok Kim,
Jiyong Park
Publication year - 2020
Publication title -
food science and biotechnology/food science and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.595
H-Index - 38
eISSN - 2092-6456
pISSN - 1226-7708
DOI - 10.1007/s10068-020-00796-6
Subject(s) - syneresis , chemistry , starch , pectin , retrogradation (starch) , amylose , hydrolysate , food science , swelling , polysaccharide , maize starch , moisture , nuclear chemistry , hydrolysis , chemical engineering , biochemistry , organic chemistry , engineering
The objective of this study was to characterize dry heat-induced wheat starch-pectin hydrolysate (WST/PH) complexes to develop the retrogradation-retarded starch. Native (N-) and protease-treated (P-) WST were used as starch sources. Pectin hydrolysates were mixed independently with N-WST and P-WST to a mixing ratio of 49:1 (based on total solid contents), followed by drying below 10% moisture and dry heat treatment at 130 °C for 4 h. The molar degrees of substitution (MS) was higher for WST/PH complexes than its mixtures, and apparent amylose contents decreased with their MS. Relative to WST/PH mixtures, solubilities were higher for WST/PH complexes, while swelling powers didn't differ. WST/PH complexes showed the lower degree of retrogradation, setback viscosities, slowly gelling tendency, and syneresis. These phenomena were more pronounced in WST/PH mixtures and complexes prepared with P-WST. Overall results suggest that dry heat-induced WST/PH complexes could be a potential retrogradation-retarded starch to replace chemically-modified starches.