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Article Abstract
Background: Starch retrogradation leads to undesirable changes in the texture and taste of starchy foods. The fibrous aggregates of whey protein fibrils (WPF) formed by heating under acidic conditions possess enhanced emulsification and foaming properties, but their effect on the retrogradation behavior of starch is unclear.
Results: WPFs with various molecular sizes were obtained by heating at 85 °C under acidic conditions (pH 2.0) for different times (0, 0.5, 2.5, 5, 7.5, and 10 h). Their effects on the gelatinization and retrogradation of wheat starch were investigated. Particle size distribution and confocal laser scanning microscopy confirmed the formation of WPFs. Compared to native starch, WPFs reduced swelling, lowered the storage modulus (G') peak, and increased the gelatinization temperature, indicating inhibition of starch gelatinization. High molecular weight WPF (WPF5) had the strongest inhibitory effect, significantly enhancing G' during cooling after gelatinization, suggesting a stronger gel network. Moreover, all WPFs reduced retrogradation and crystallinity of starch gels over 14 days, with WPF5 showing the most significant effect, reducing retrogradation by 35.85% and relative crystallinity by 5.53%.
Conclusion: Whey protein fibrous aggregates, especially those with high molecular weight (WPF5), inhibit starch gelatinization and retrogradation. This study presents a novel approach to improve starch-based food quality by reducing retrogradation and enhancing gel structure. © 2025 Society of Chemical Industry.
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| http://dx.doi.org/10.1002/jsfa.14165 | DOI Listing |
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