Impact of annealing and incorporation of vegetable oils on physicochemical and rheological properties of wheat starch.

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  • Additional Information
    • Source:
      Publisher: Elsevier Country of Publication: Netherlands NLM ID: 7909578 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1879-0003 (Electronic) Linking ISSN: 01418130 NLM ISO Abbreviation: Int J Biol Macromol Subsets: MEDLINE
    • Publication Information:
      Publication: Amsterdam : Elsevier
      Original Publication: Guildford, Eng., IPC Science and Technology Press.
    • Subject Terms:
      Starch*/chemistry ; Rheology* ; Triticum*/chemistry ; Plant Oils*/chemistry ; Chemical Phenomena*; Viscosity ; Temperature
    • Abstract:
      This study investigated the impact of annealing treatment and lipids (vegetable oils, such as palm, olive, and grapeseed oils) on the physicochemical and rheological properties of wheat starch. Annealing of wheat starch (WS ANN45 , WS ANN55 ) under different temperatures (45 °C and 55 °C) and with added vegetable oil (WS-Oil ANN45 , WS-Oil ANN55 ) were compared with untreated wheat starch (WS). Annealing at 45 °C resulted in slight changes in the physicochemical properties of starch. However, annealing at 55 °C significantly decreased the relative crystallinity, pasting viscosity, and swelling power. WS-Oil ANN45 showed a higher ΔH (dissociation peak) than WS ANN45 , indicating successful lipid incorporation, whereas WS-Oil ANN55 showed no significant difference from WS ANN55 , suggesting that lipid integration was not achieved. Rheological tests showed that WS-Oil ANN45 slightly reduced the shear-thinning behavior and viscoelastic properties of starch. The introduction of oils affected the swelling and pasting properties, weakened the gel network, and significantly reduced the gel hardness. This approach offers a potential method that uses food-grade oils and annealing to modify starch and alter its rheological and physical properties while retaining its native granular characteristics.
      Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
      (Copyright © 2024. Published by Elsevier B.V.)
    • Contributed Indexing:
      Keywords: Annealing; Gelatinization properties; Pasting properties; Starch-lipid complex; Swelling properties; Texture properties; Wheat starch
    • Accession Number:
      9005-25-8 (Starch)
      0 (Plant Oils)
    • Publication Date:
      Date Created: 20241104 Date Completed: 20241203 Latest Revision: 20241203
    • Publication Date:
      20241204
    • Accession Number:
      10.1016/j.ijbiomac.2024.137227
    • Accession Number:
      39491706