Impact of Starch Concentration on the Pasting and Rheological Properties of Gluten-Free Gels. Effects of Amylose Content and Thermal and Hydration Properties

Enhancing functional properties of rice starches through hydroxypropylation for development of reduced-fat white sauces

Present study investigated the preparation of commonly used white sauce with 50 % less added fat by using 10 % hydroypropylated Irri and Basmati rice starches in the formulation. The sauces incorporated with hydroxypropylated starches exhibited significantly lower gelatinization temperature and time, while the change in maximum viscosity was insignificant. Significantly improved stability at ambient, refrigeration, and freezing temperatures of reduced-fat white sauces was observed whereas change in the taste was insignificant. Basmati hydroxypropylated starch containing white sauce significantly mimicked the sensory properties of full-fat sauces. The hydroxypropyl groups were found to be 1.06 % and 1.16 % for Basmati and Irri hydroxypropylated starches, respectively. These values fall below the specified limit set by the Food and Drug Administration for the food grade hydroxypropylated starches. Significant improvements in peak viscosity, swelling power, solubility, percent transmittance, and water retention capacity were observed after the chemical modification of both rice varieties.

Different effects of pea protein on the properties and structures of starch gel at low and high solid concentrations

In the context of starch-protein composite gels, the influence of protein on gel formation significantly shapes the textural attributes of starch gels, leading to distinct outcomes. This study aimed to evaluate how different ratios of pea protein (PP) affect the properties and structures of starch-protein composite gels at low (10 wt%) and high (40 wt%) solid concentrations. The addition of PP had opposite effects on the two gels. Compared to the pure starch gel, the low-concentration composite gel (LCG) with 20 % PP experienced a 48.90 ± 0.33 % reduction in hardness, and the storage modulus (G') decreased from 14,100 Pa to 5250 Pa, indicating a softening effect of PP on LCG. Conversely, the hardness of the high-concentration composite gel (HCG) with 20 % PP exhibited a 62.19 ± 0.03 % increase in hardness, and G' increased from 12,100 Pa to 41,700 Pa, highlighting the enhancing effect of PP on HCG. SEM and fluorescence microscopy images showed that PP induced uneven network sizes in LCG, while HCG with a PP content of 20 %, PP, together with starch, formed a three-dimensional network. This study provides valuable insights and guidance for the design and production of protein-enriched starch gel products with different textural properties.

Influence of the structure and physicochemical properties of OSA modified highland barley starch based on ball milling assisted treatment

This study aimed to investigate the influence of ball milling assisted treatment on the degree of substitution of octenyl succinic anhydride (OSA) modified highland barley starch (HBS) and on the physicochemical properties and structure of HBS. Scanning electron microscopy (SEM) findings showed that with the increasing of ball milling time, the surface morphology of OSA modified HBS became rougher and rougher and the particle morphology and crystal structure were damaged. When the pretreatment time of ball milling was 40 min, the degree of substitution of OSA modified HBS was 1.32 times higher than that of the conventional modification method. In addition, the longer the ball milling assistant, the longer the short-range ordering of the OSA modified HBS significantly decreased, and the relative crystallinity decreased (from 16.68 % to 7.93 %), leading to a decrease in thermal stability too. However, it greatly enhanced the aging resistance and flowability. In terms of emulsification properties, the emulsification properties of OSA modified HBS increased from 60.67 % to 75.67 %. Therefore, the HBS with better freeze-thaw stability and higher degree of substitution can be prepared by ball milling pretreatment and OSA modification, which provides technical support for further development of starch resources.

Research on rice starch gel preparation and crosslink network structure-rheological property based on direct-writing 3D printing

Amylopectin and amylose components are natural polymers within rice starch granules, intertwined in specific conditions to form gel polymerized with pore crosslink network, has potential printing properties. In this study, a rice starch gel preparation scheme is proposed for stable properties, and starch granule phase transition mechanism is analyzed based on RVA test during preparation, it can be divided into four-stage, swelling, reacting, homogenizing and self-assembling stages. Gel surface tension and contact angle tested with starch concentration effect, a correlation is developed, reflecting a competition result to gel droplet macro-morphology between the intermolecular cohesion and crosslink network. SEM is used to reveal typical crosslink structures of different starch molecular component proportions, providing objective support for starch gel rheologic property change. Results indicate gel interior crosslink network formed under concentration 12 %, the gel with amylose 4.475 % presents better printing accuracy. Gel shear modulus positively correlated with amylose proportion. Japonica gel under 20 % is of higher viscosity and rapid reassembly ability after interior crosslink network is broken. Max dynamic viscosity is positively correlated with starch concentration. The study aims to provide theoretical and practical support for in-depth analysis of rice starch material application in direct-write 3D printing.