Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment

Eun Jung Kang, Ji Eun Bae, Jung Sun Hong, Hee Don Choi, Hyun Wook Choi, Jae Kwon Lee, Hyun Seok Kim, Jiyong Park

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)1389-1399
Number of pages11
JournalFood Science and Biotechnology
Volume29
Issue number10
DOIs
Publication statusPublished - 2020 Oct 1

Bibliographical note

Publisher Copyright:
© 2020, The Korean Society of Food Science and Technology.

All Science Journal Classification (ASJC) codes

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

Fingerprint

Dive into the research topics of 'Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment'. Together they form a unique fingerprint.

Cite this