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Suppression of retrogradation of gelatinized rice starch by anti-listerial grass carp protein hydrolysate

Xiao, Jianhui, Zhong, Qixin
Food hydrocolloids 2017 v.72 pp. 338-345
Ctenopharyngodon idella, X-ray diffraction, antibacterial properties, atomic force microscopy, chemical elements, confocal laser scanning microscopy, crystallization, differential scanning calorimetry, foods, gelatinization, hardness, hydrocolloids, hydrogen bonding, hydrolysis, pastes, physical phenomena, protein hydrolysates, retrogradation, rice starch, starch, storage, storage modulus
Retrogradation of gelatinized starch is a well-known phenomenon causing quality deterioration of starch-containing foods during storage. The objective of this work was to study physical phenomena underlying the reduced retrogradation of gelatinized rice starch (GRS) by anti-listerial grass carp protein hydrolysate (AGCPH) during short-term and long-term storage. The AGCPH was produced from grass carp protein using neutrase to a hydrolysis degree of 19% that was previously shown to have strong anti-listerial properties. Rheological results showed that a greater amount of AGCPH significantly reduced the storage modulus to a greater extent during heating from 25 to 95 °C at 5 °C/min, cooling from 95 to 25 °C at 5 °C/min, and the subsequent holding at 25 °C for 180 min, indicating the short-term suppression of GRS retrogradation by AGCPH. During the 14-day storage at 4 °C, the addition of AGCPH significantly reduced the hardness of pastes from 878.9 to 350.6 g, and the percentage of retrogradation was decreased from 82.2% to 21.7% according to differential scanning calorimetry, while the recrystallization of GRS based on X-ray diffraction spectroscopy was reduced from 13.4% to 6.9% when the GRS:AGCPH mass ratio decreased from 100:0 to 88:12. In addition, confocal laser scanning microscopy and atomic force microscopy showed that AGCPH bound with GRS starch molecules to block the formation of hydrogen bonds to impact intra- and inter-particle interactions and inhibit the recrystallization of GRS. The findings suggest that AGCPH may be used to significantly inhibit the short-term and long-term retrogradation of GRS to improve the safety and quality of refrigerated paste products.