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Communication

Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch

1
Research Division of Food Functionality, Korea Food Research Institute, Seongnam-si 55365, Korea
2
Research Division of Strategic Food Technology, Korea Food Research Institute, Seongnam-si 55365, Korea
3
Department of Food Science and Biotechnology, Kyonggi University, Suwon 16227, Korea
*
Author to whom correspondence should be addressed.
These authors contributed equally to this work.
Academic Editors: Ke-Xue Zhu, Man Li and Robert G. Gilbert
Foods 2021, 10(10), 2422; https://doi.org/10.3390/foods10102422
Received: 15 September 2021 / Revised: 1 October 2021 / Accepted: 12 October 2021 / Published: 13 October 2021
(This article belongs to the Special Issue Whole Grain Foods, Noodles and Steamed Bread)
Retrogradation is the principal cause for bread staling and, therefore, it has attracted a lot of interest from the food industry. In this study, the inhibitory effect of citrus peel hydrolysates (CPH) on retrogradation of wheat starch (WS) in the presence of sucrose was investigated. The pasting properties showed that further addition of CPH caused a lower setback value than the addition of sucrose alone. Hardness of the gel, retrograded at 4 °C for five days, showed a similar tendency, which was reduced more in CPH addition than WS itself or sucrose addition alone. The low retrogradation enthalpy of the CPH including starch gel also indicated the positive effect of CPH on retarding retrogradation. These results suggested that incorporation of CPH in starch-based foods would be effective for inhibiting retrogradation, preventing the deterioration of the quality of food products. View Full-Text
Keywords: citrus peel; hydrolysates; retrogradation; textural property; wheat starch citrus peel; hydrolysates; retrogradation; textural property; wheat starch
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MDPI and ACS Style

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

AMA Style

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 Style

Park, Ho-Young, A-Reum Ryu, Ha R. Kim, Kwang-Soon Shin, Jung S. 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

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