Chung-Jen Junior College of Nursing, Health Sciences and Management, 217, Hung-Mao-Pi, Chia-Yi City 60077, Taiwan.
Dayeh University, College of Biotechnology and Bioresources, No. 168, University Road, Dacun, Changhua 51591, Taiwan.
Food Chem. 2025 Jan 15;463(Pt 4):140933. doi: 10.1016/j.foodchem.2024.140933. Epub 2024 Aug 22.
Heat-gelatinized starch (HGS), which is prepared via heat treatment, enhances viscosity and provides suitable thickening properties, which improve water retention in products. This study aimed to investigate the potential of blending gelatinized starch with edible hydrocolloids (guar gum, carrageenan (C), locust bean gum, konjac powder, and sodium alginate) to assess their effect on the stabilization of starch gelatinization and reduction of retrogradation. Optical microscopic observations revealed the disrupted structures of gelatinized starch after heat treatments, along with diminished or absent birefringence. Adding C to the gelatinized starch reduced its peak viscosity, breakdown and setback value. For the rheological analysis, heat gelatinization and hydrocolloid addition contributed to the increased elasticity and viscosity of samples. Gelatinization and hydrocolloid addition emerged as effective strategies for improving starch quality. Although it still warrants further exploration, the introduced approach holds potential for applications in the development of convenience and canned food products.
热变性淀粉（HGS）是通过热处理制备的，它可以提高粘度并提供合适的增稠性能，从而提高产品的保水性。本研究旨在探讨将糊化淀粉与食用胶（瓜尔胶、卡拉胶（C）、刺槐豆胶、魔芋粉和海藻酸钠）混合的可能性，以评估它们对稳定淀粉糊化和减少回生的影响。光学显微镜观察显示，经过热处理后，糊化淀粉的结构被破坏，双折射现象减弱或消失。向糊化淀粉中添加 C 会降低其峰值粘度、崩解值和回值。对于流变分析，热糊化和添加胶体会增加样品的弹性和粘性。因此，糊化和添加胶体制备是改善淀粉品质的有效策略。虽然这仍然需要进一步探索，但所提出的方法有可能应用于方便食品和罐头食品的开发。
