Modification of structural and physicochemical properties of repeated freeze-thawed cycle maize starch

• Published in: International journal of food properties Vol. 23; no. 1; pp. 1597 - 1610
• Main Authors: Liu, Yu, Gao, Jinmei, Feng, Duo, Zhao, Jiangyan, Guo, Yu, Zhao, Jian, Li, Wenhao, Yan, Wenjie
• Format: Journal Article
• Language: English
• Published: Abingdon Taylor & Francis 01.01.2020; Taylor & Francis Ltd; Taylor & Francis Group
• Subjects: Freeze-thawing; Hydrolysis; Physicochemical properties; Repeated freeze-thaw maize starch; Starch; structural properties; Thawing
• ISSN: 1094-2912; 1532-2386
• DOI: 10.1080/10942912.2020.1817070

To investigate the effects and mechanisms of repeated freeze-thaw cycles treatment on starch-based foods, structural and physicochemical properties of maize starch granules were investigated under repeated freeze-thaw treatment with 0, 3, 6, 12, 18 and 24 times at −20 °C, −40 °C and −80 °C, respectively. The x-ray crystalline pattern of the maize starch was A-type after freeze-thawing process. Meanwhile, the peak, though, final and setback viscosity, pasting temperature, water holding capacity, transparency and hydrolysis rate of samples significantly (P < .05) increased, while the breakdown decreased with the increase of freeze-thaw numbers. However, the increased freezing temperatures from −80 °C to −20 °C had non-significantly effects on the structure with the approximate phenomenal and the physicochemical properties like thermal properties, setback, hydrolysis rate, water holding capacity, transparency and syneresis under a same freeze-thaw cycle time.