The addition of corn fiber gum improves the long-term stability and retrogradation properties of corn starch |
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| Institution: | 1. Beijing Key Laboratory for Food Non-thermal Processing, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Advanced Innovation, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing, 100083, PR China;2. Eastern Regional Research Center, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wyndmoor, PA, 19038, USA;3. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, P. O. Box 40, No.17 Qinghuadonglu, Haidian, Beijing, 100083, PR China;1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China;2. Fujian Province Key Laboratory of Quality Science and Processing Technology in Special Starch, Fujian Agriculture and Forestry University, Fuzhou 350002, China;3. China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou 350002, China;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;2. School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China;3. College of Life Science and Technology, Southwest University of Science and Technology, Mianyang 621010, China;2. Myande Group Co., Ltd., 199 South Ji''An Road, Yangzhou 225127, Jiangsu, China |
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| Abstract: | This study was designed to test the hypothesis that the stability and physical properties of starch gels could be improved by adding small amounts of corn fiber gum (CFG). In the differential scanning calorimeter measurement, the enthalpy of retrogradation was 7.30 J/g for starch without CFG and 4.30 J/g for starch composite gel with 1.0% CFG. The addition of 1.0% CFG to starch significantly (p < 0.05) decreased the degree of retrogradation during the long-term storage from 61.6% to 36.5%. The addition of CFG retarded the syneresis of the starch system from 17.97% and 34.93%–6.15% and 26.57% after storage for 7 and 14 days respectively. The crystallization peak of starch containing 0.5–1.0% CFG was quite diminished. When compared with the starch gel alone, the addition of CFG significantly lowered the hardness of the composite starch gel from 60.92 to 45.81 N after 14 days storage. The starch gel without CFG showed the lowest rapidly digestible starch content and the highest resistant starch content in comparison to starch/CFG composite gels after 7 and 14 days storage. Over all, the addition of CFG considerably inhibits the retrogradation of corn starch gels during long-term storage. |
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| Keywords: | Corn starch Long-term retrogradation Corn fiber gum Texture profile analysis |
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