Effect of β-cyclodextrins on the physical properties and anti-staling mechanisms of corn starch gels during storage.

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.