Effect of Soy Hull Polysaccharides and Sodium Stearoyl Lactate on the Inhibition of Wheat Starch Gel Retrogradation Characteristics

ABSTRACT Quick‐frozen pasta products have high starch content, and with prolonged storage time, the products will have problems such as dry cracks and hardened skin. Therefore, inhibiting starch retrogradation has been an important issue in this field. In this experiment, soy hull polysaccharides (SHP) were used to form an emulsion, and sodium stearoyl lactate (SSL) was prepared to create a composite system (SHP‐SSL). The effects of different mass ratios of SHP‐SSL on the inhibition of wheat starch (WS) gel retrogradation properties were explored by using a texture analyzer, rheological, UV‐visible spectroscopy, FTIR, DSC, and XRD. The results showed that adding an SSL solution resulted in lower hardness, higher thermal stability, weaker WHC, and lower crystallinity in the WS gel than in the WS group during 21 days of storage. The hardness of the WS gel with the addition of SHP 0.8 ‐SSL 0.2 was significantly reduced, and tan δ increased significantly with time scanning. In summary, the incorporation of SHP‐SSL can inhibit the retrogradation of WS, which provides a reference for extending the shelf life of wheat flour products.