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

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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.

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Acknowledgements

This study was supported by the Main Research Program (E0164800-03) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science and ICT, Republic of Korea.

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Authors and Affiliations

  1. Department of Biomaterial Science and Engineering, Yonsei University, Seoul, 03722, Korea

    Eun-Jung Kang & Jiyong Park

  2. Department of Food Science and Biotechnology, Institute of Life Science and Resources, Kyung Hee University, Yongin, 17104, Korea

    Ji-Eun Bae

  3. Research Group of Food Processing, Research Division of Strategic Food Technology, Korea Food Research Institute, Wanju, Jeollabuk, 55365, Korea

    Jung Sun Hong & Hee-Don Choi

  4. Department of Functional Food and Biotechnology, Jeonju University, Jeonju, 55069, Korea

    Hyun-Wook Choi

  5. Major of Food Science and Biotechnology, Division of Bio-convergence, Kyonggi University, Suwon, 16227, Korea

    Jae-Kwon Lee & Hyun-Seok Kim

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  1. Eun-Jung Kang
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Kang, EJ., Bae, JE., Hong, J.S. et al. Characteristics of wheat starch–pectin hydrolysate complexes by dry heat treatment. Food Sci Biotechnol 29, 1389–1399 (2020). https://doi.org/10.1007/s10068-020-00796-6

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  • DOI: https://doi.org/10.1007/s10068-020-00796-6

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