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Article Abstract
Phytic acid (PA) and malic acid (MA), as environmentally friendly, plant-based water-soluble acids, were applied to normal corn starch during dry heating at mildly acidic pH to improve its gelatinization and retrogradation behaviors. A significant increase in peak viscosity (5011-6338 mPa·s) was observed in starch treated with MA compared to native corn starch (1162 mPa·s). The treatment with PA and MA further increased the peak viscosity (8140-8621 mPa·s). The interactions of PA and MA with starch were analyzed using ICP-OES, FTIR, and C CP/MAS NMR. Swelling power and solubility increased in MA and PA + MA starches. After storage at 4 °C for 14 d, MA and PA + MA starches produced transparent and fluid gels without forming B-type crystals, which indicated inhibition of starch retrogradation by PA and MA treatments. In conclusion, dry heating with PA and MA produced starch with remarkably superior paste viscosity, swelling, and inhibition of retrogradation.
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| http://dx.doi.org/10.1016/j.foodchem.2024.141052 | DOI Listing |
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