Key Laboratory for Deep Processing of Major Grain and Oil, Wuhan Polytechnic University, Ministry of Education, Wuhan 430023, China; Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Hubei Key Laboratory for Processing and Transformation of Agricultural Products, Wuhan Polytechnic University, Wuhan 430023, China.
Carbohydr Polym. 2022 May 15;284:119187. doi: 10.1016/j.carbpol.2022.119187. Epub 2022 Jan 28.
The aim of this study was to investigate the effects of β-cyclodextrin (β-CD) and hydroxypropyl-β-cyclodextrin (HP-β-CD) on the physical and anti-staling properties of corn starch (CS). It was found that the addition of β-CDs significantly decreased the storage and loss modulus of CS gel. Moreover, it reduced CS gel setback viscosity and hardness, in which HP-β-CD primarily exhibited a more pronounced effect. The long and short-range ordered structure showed that the relative crystallinity of CS gel was delayed with the β-CDs incorporation. Meanwhile, the β-CDs promoted the inhibition of water migration. In addition, the microstructure observation showed that β-CDs can better maintain the stability of CS gel structure during storage. Consequently, the addition of β-CDs could delay the retrogradation of CS gel, and the introduction of hydroxypropyl groups was more effective, which provided a theoretical basis and new insights for the production of starch-based food industrial products.
本研究旨在探讨β-环糊精（β-CD）和羟丙基-β-环糊精（HP-β-CD）对玉米淀粉（CS）物理和抗老化性能的影响。结果发现，β-CDs 的添加显著降低了 CS 凝胶的储能模量和损耗模量。此外，它降低了 CS 凝胶的回生粘度和硬度，其中 HP-β-CD 主要表现出更显著的效果。长程和短程有序结构表明，CS 凝胶的相对结晶度随着β-CDs 的加入而延迟。同时，β-CDs 促进了对水迁移的抑制。此外，微观结构观察表明，β-CDs 可以在储存过程中更好地保持 CS 凝胶结构的稳定性。因此，β-CDs 的添加可以延缓 CS 凝胶的回生，引入羟丙基基团更为有效，这为淀粉基食品工业产品的生产提供了理论依据和新的见解。
