Mechanistic studies on the effect of endogenous proteins on the starch retrogradation characteristics of corn before and after postharvest ripening
The corn starch-protein complexes before postharvest ripening (JD-0) and after postharvest ripening (JD-40) were subjected to protease treatment, and the influence of protein on starch retrogradation was studied. Kinetic studies of starch retrogradation showed that protein reduced the retrogradation rate constant (k) of starch by 25.46 % (JD-0) and 7.48 % (JD-40), respectively. This was mainly reflected in the inhibition of short-range order, relative crystallinity and helix structure formation in the retrogradation process. In addition, low field strength nuclear magnetic resonance (LF-NMR) analyses also revealed that proteins inhibited starch retrogradation by isolating the precipitation of free water during retrogradation, causing the decrease in the viscoelasticity and firmness of the starch gel. Therefore, the inhibitory effect of proteins on starch retrogradation before postharvest ripening of corn-based food products was more relevant.
Authors
- Weihua Qi
- Nannan Hu (ORCID: https://orcid.org/0000-0001-8105-1210)
- Jinying Zhu
- Jingsheng Liu (ORCID: https://orcid.org/0000-0002-1424-428X)
- Mingzhu Zheng (ORCID: https://orcid.org/0000-0002-9399-9225)
- Lin Xiu
- Fuyin Zhao
Institutions
- National Engineering Research Center for Wheat (CN)
- Jilin Agricultural University (CN)
- Changchun University (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2024-12-10
- DOI
- https://doi.org/10.1016/j.fochx.2024.102088
- Citations
- 6
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 1.86
Funders
- National Natural Science Foundation of China
- People's Government of Jilin Province