Work

Mechanisms of retarding the deterioration of pasted starch by curdlan during frozen storage

Year: 2025

Type: article

Abstract: This study analyzed the structural and property alterations of starch in frozen cooked noodles (FCNs) and developed a starch-curdlan model system to clarify curdlan's mechanism in slowing pasted starch deterioration during frozen storage (FTs). The addition of 0.5% curdlan mitigated the rise in pasting viscosity and gelatinization temperature of starch in FCNs. This may result from curdlan's capacity to diminish ice crystal-induced amylose dissolution and hinder amylopectin rearrangement in frozen storage. Increasing the number of FTs decreases theG′ and increases the G "of starch, a trend that may be due to increased relative crystallinity and short-range ordering of starch, which is mitigated by the addition of curdlan. Moreover, incorporating 0.5% curdlan slows the increase in relative crystallinity (52.61%) and the decrease in FWHM (3.63%) of starch, thereby improving its microstructure. This study comprehensively elucidates the mechanism by which curdlan improves the quality of FCNs from the perspective of starch.

Source: LWT

DOI: 10.1016/j.lwt.2025.117622

Authors: Ying Liang, Bing Zhang, Yangyi Jie, Mei Liu, Baoshan He, Jinshui Wang

Institution: Henan University of Technology

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $3,240