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Volume 14
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10.3390/foods14132287
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Effects of Pregelatinization on the Physicochemical Properties of Corn Grits and the Quality of Cooked Waxy Corn Wrapped in Plant Leaves

by
Yi Wang
1,2,3,4,
Ruixuan Li
1,2,3,4,
Yijiao Yan
1,2,3,4,
Wanyi Niu
1,2,3,4,
Yue Wang
1,2,3,4,
Mingyi Shen
1,2,3,4,
Ruifang Wang
1,2,3,4 and
Li Cheng
1,2,3,4,*
1
School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
2
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
3
Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China
4
National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China
*
Author to whom correspondence should be addressed.
Foods 2025, 14(13), 2287; https://doi.org/10.3390/foods14132287 (registering DOI)
Submission received: 20 May 2025 / Revised: 22 June 2025 / Accepted: 25 June 2025 / Published: 27 June 2025
(This article belongs to the Section Food Physics and (Bio)Chemistry)
Versions Notes

Abstract

In this study, the effects of pregelatinization on the physicochemical properties of corn grits and the quality of cooked waxy corn wrapped in plant leaves were investigated. This investigation was conducted to address the issues of partial gelatinization and poor texture in corn grits when applied to food processing such as cooked waxy corn wrapped in plant leaves. After the corn grits were soaked at 55 °C, they were steamed for 30 min and dried at 45 °C (steam temperature maintained at 100 °C), reaching a gelatinization degree of 48.28%. The modified grits were characterized using Rapid Visco Analyzer (RVA), differential scanning calorimetry (DSC), X-ray diffraction (XRD), Fourier-transform infrared spectroscopy (FTIR), and scanning electron microscopy (SEM) to analyze pasting properties, retrogradation behavior, crystallinity, molecular structure, and morphology. The results showed that pregelatinization significantly reduced setback viscosity (from 274.83 to 154.52 mPa·s), crystallinity (from 11.12% to 3.62%), and retrogradation tendency while improving solubility, swelling power, and water-holding capacity. When used in cooked waxy corn wrapped in plant leaves, pregelatinized grits enhanced the gelatinization degree (96.11%), texture (reduced hardness by 19.49%, increased chewiness and cohesiveness), and moisture retention during storage. The findings demonstrate that pregelatinization optimizes starch functionality, mitigates retrogradation, and improves the overall quality of traditional corn-based foods, providing a practical approach for industrial applications.
Keywords: pregelatinization; corn grits; cooked waxy corn wrapped in plant leaves; physicochemical properties; pasting degree; ageing resistance; starch structure pregelatinization; corn grits; cooked waxy corn wrapped in plant leaves; physicochemical properties; pasting degree; ageing resistance; starch structure

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MDPI and ACS Style

Wang, Y.; Li, R.; Yan, Y.; Niu, W.; Wang, Y.; Shen, M.; Wang, R.; Cheng, L. Effects of Pregelatinization on the Physicochemical Properties of Corn Grits and the Quality of Cooked Waxy Corn Wrapped in Plant Leaves. Foods 2025, 14, 2287. https://doi.org/10.3390/foods14132287

AMA Style

Wang Y, Li R, Yan Y, Niu W, Wang Y, Shen M, Wang R, Cheng L. Effects of Pregelatinization on the Physicochemical Properties of Corn Grits and the Quality of Cooked Waxy Corn Wrapped in Plant Leaves. Foods. 2025; 14(13):2287. https://doi.org/10.3390/foods14132287

Chicago/Turabian Style

Wang, Yi, Ruixuan Li, Yijiao Yan, Wanyi Niu, Yue Wang, Mingyi Shen, Ruifang Wang, and Li Cheng. 2025. "Effects of Pregelatinization on the Physicochemical Properties of Corn Grits and the Quality of Cooked Waxy Corn Wrapped in Plant Leaves" Foods 14, no. 13: 2287. https://doi.org/10.3390/foods14132287

APA Style

Wang, Y., Li, R., Yan, Y., Niu, W., Wang, Y., Shen, M., Wang, R., & Cheng, L. (2025). Effects of Pregelatinization on the Physicochemical Properties of Corn Grits and the Quality of Cooked Waxy Corn Wrapped in Plant Leaves. Foods, 14(13), 2287. https://doi.org/10.3390/foods14132287

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