Study on retrogradation of maize starch–flaxseed gum mixture under various storage temperatures |
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| Authors: | Meiqin Feng Xue Yang Jian Sun Xinglian Xu Guanghong Zhou |
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| Affiliation: | 1. College of Animal Science and Technology, Jinling Institute of Technology, Nanjing, China;2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China;3. National Center of Meat Quality and Safety Control, Nanjing, China |
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| Abstract: | This study aimed to investigate the effect of flaxseed gum (FG) on the retrogradation of maize starch (MS) gels under different storage temperatures. In this work, MS‐FG gels with 0–0.4% FG were stored under different temperatures (–20, 4 and 20 °C). Under all storage temperatures, the addition of FG inhibited the retrogradation process of MS, suppressed the recrystallisation of starch molecules, reduced the water loss of starch gels and improved the texture of the gels. Among the three storage temperatures, ?20 °C could almost stop the starch retrogradation but leading it results in the hardest gel texture. The retrogradation of MS‐FG gels stored under 4 °C was most serious with the fastest rate of recrystallisation. When stored at 20 °C, the gels had a retrogradation degree that was lower than when they were stored at 4 °C and also had the softest texture. |
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| Keywords: | Flaxseed gum maize starch retrogradation storage temperature |
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