Retrogradation inhibition of wheat starch with wheat oligopeptides

• Published in: Food chemistry Vol. 427; p. 136723
• Main Authors: Wan, Liuyu, Wang, Xuedong, Liu, Hongyan, Xiao, Shensheng, Ding, Wenping, Pan, Xiuyun, Fu, Yang
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.11.2023
• Subjects: Retrogradation; Wheat oligopeptides; Wheat starch; Wheat oligopeptides; Wheat starch; Retrogradation
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2023.136723

•Wheat oligopeptides (WOP) showed an inhibition effect on starch retrogradation.•WOP inhibited the swelling power and the gel hardness in storage of starch.•WOP can interfere with the recombination of starch during storage. Starch staling greatly reduces the cereal products quality, and the staling retardation becomes a focus in current research. The effect of wheat oligopeptide (WOP) on anti-staling properties of wheat starch (WS) was studied. Rheology property indicated that WOP reduced WS viscosity, showing more liquid-like behavior. WOP improved the water holding capacity, inhibited swelling power, and reduced the hardness of WS gels, which decreased from 1200 gf to 800 gf compared with the control after 30 days storage. Meanwhile, the water migration of WS gels were also reduced with WOP incorporation. The relative crystallinity of WS gel with 1% WOP was reduced by 13.3%, and the pore size and the microstructure of gels was improved with WOP. Besides, the short-range order degree reached the lowest value with 1% WOP. In conclusion, this study explained the interaction between WOP and WS, which was beneficial to the application of WOP in WS-based food.