Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Preparation of CPH
2.3. Characterization of CPH
2.3.1. Molecular Distribution of CPH
2.3.2. The Chemical Composition of CPH
2.4. Analysis of Starch Retrogradation Adding CPH
2.4.1. Determination of Pasting Properties of CPH with Added Starch
2.4.2. Determination of Textural Properties of CPH with Added Starch Gel
2.4.3. Determination of Thermal Properties of CPH with Added Starch Gel
2.5. Statistical Analysis
3. Results and Discussion
3.1. Comparison of CPH Extraction Yield
3.2. Characterization of CPH Composition
3.3. The Effect of CPH on Starch Retrogradation
3.3.1. The Effect of CPH on the Pasting Properties of Starch
3.3.2. The Effect of CPH on Textural Properties of Starch Gel
3.3.3. The Effect of CPH on the Thermal Properties of Starch Gel
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Pectinex Ultra SP-L | Pectinex Ultra Pulp | |||
---|---|---|---|---|
Treatment Time (h) | Treatment Time (h) | |||
3 | 12 | 3 | 12 | |
Extraction yield (%) | 16.7 | 21.8 | 18.6 | 22.8 |
Monosaccharides content (mg/g) | ||||
Fucose | 4.0 ± 0.1 | 3.8 ± 0.1 | 3.4 ± 0.1 | 4.0 ± 0.0 |
Rhamnose | 14.6 ± 0.1 | 12.3 ± 0.1 | 13.3 ± 0.1 | 10.6 ± 0.2 |
Arabinose | 137.4 ± 0.6 | 129.9 ± 0.6 | 133.3 ± 1.7 | 132.0 ± 1.3 |
Galactose | 67.0 ± 0.8 | 60.3 ± 0.1 | 62.0 ± 0.5 | 58.8 ± 0.8 |
Glucose | 122.4 ± 1.1 | 112.8 ± 0.4 | 108.9 ± 1.2 | 114.5 ± 1.3 |
Mannose | 7.4 ± 0.0 | 9.2 ± 0.0 | 3.7 ± 0.1 | 8.5 ± 0.3 |
Xylose | 5.7 ± 0.5 | 7.0 ± 0.1 | 4.9 ± 0.3 | 7.3 ± 0.2 |
Galacturonic acid | 97.7 ± 5.0 | 110.1 ± 4.7 | 109.5 ± 4.1 | 105.5 ± 1.8 |
Peak Viscosity (cP) | Trough Viscosity (cP) | Breakdown (cP) | Final Viscosity (cP) | Setback (cP) | Pasting Temp. (°C) | |
---|---|---|---|---|---|---|
WS | 2518.3 ± 26.6 c | 1774.3 ± 56.6 b | 744.0 ± 31.5 a | 2974.0 ± 58.6 a | 1199.7 ± 5.1 b | 93.9 ± 0.6 a |
WS + SUC | 2824.3 ± 42.0 a | 2068.0 ± 25.5 a | 805.3 ± 51.5 a | 3303.7 ± 71.8 a | 1284.7 ± 18.6 a | 90.0 ± 0.4 b |
WS + SUC + CPH10 | 2684.3 ± 7.5 b | 1965.0 ± 90.7 a | 719.3 ± 87.4 ab | 2837.7 ± 22.9 a | 872.7 ± 71.8 c | 90.3 ± 0.9 b |
WS + SUC + CPH20 | 2630.0 ± 46.7 b | 2013.0 ± 64.2 a | 676.0 ± 49.5 b | 2836.7 ± 128.1 a | 823.7 ± 76.1 c | 90.6 ± 1.4 b |
Onset Temp. (°C) | Peak Temp. (°C) | End Temp. (°C) | Retrogradation Enthalpy (ΔH, J/g) | |
---|---|---|---|---|
WS | 54.71 ± 0.23 ab | 57.37 ± 0.20 a | 58.29 ± 0.19 b | 0.354 ± 0.009 a |
WS + SUC | 54.90 ± 0.18 a | 56.87 ± 0.49 b | 59.54 ± 0.33 a | 0.367 ± 0.010 a |
WS + SUC + CPH10 | 54.70 ± 0.11 ab | 55.87 ± 0.25 b | 57.58 ± 0.21 c | 0.178 ± 0.023 b |
WS + SUC + CPH20 | 54.19 ± 0.31 b | 56.86 ± 0.57 b | 59.05 ± 0.21 a | 0.212 ± 0.014 b |
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Park, H.-Y.; Ryu, A.-R.; Kim, H.R.; Shin, K.-S.; Hong, J.S.; Choi, H.-D. Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch. Foods 2021, 10, 2422. https://doi.org/10.3390/foods10102422
Park H-Y, Ryu A-R, Kim HR, Shin K-S, Hong JS, Choi H-D. Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch. Foods. 2021; 10(10):2422. https://doi.org/10.3390/foods10102422
Chicago/Turabian StylePark, Ho-Young, A-Reum Ryu, Ha Ram Kim, Kwang-Soon Shin, Jung Sun Hong, and Hee-Don Choi. 2021. "Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch" Foods 10, no. 10: 2422. https://doi.org/10.3390/foods10102422