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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

With an increasing number of people pursuing a healthy diet, people have gradually realized the significance of adequate dietary fiber in their diets. In this experiment, wheat bran was collected from eight regions in China with different longitudes and latitudes, different altitudes, and average temperatures during the filling period to study the differences in the Arabinoxylan (AX) of wheat bran. The higher the altitude of the wheat production area was, the higher the AX content in the wheat bran was. Therefore, wheat bran from high-altitude production areas was selected for extracting AX. Different proportions of AX were added to wheat starch (WS) to explore the influence of different concentrations of AX on the gelatinization of WS, including the solubility, swelling capacity, rheological properties, and microstructure of the gelatinized products. Among these eight kinds of wheat, the content of total AX accounted for 11.90–15.79% of their dry weight, with the highest content being in wheat from Wuwei, Gansu. Among them, the content of water-soluble AX accounted for approximately 0.85% of their dry weight content. After adding different concentrations of 0.05–2% AX to the WS system, the gel network structure was changed. The starch hydrolysis rate of bread with 2% AX added was the lowest, of which the contents of rapidly digestible starch and slowly digestible starch were 40.02% and 36.61%, and resistant starch was as high as 25.31%. The addition of AX to starch-based foods is helpful for controlling postprandial blood sugar and insulin levels. [ABSTRACT FROM AUTHOR]

Hydrocolloids are commonly used as additives to suppress retrogradation of starch-based foods. However, the impact of hydrocolloids on starch retrogradation differs for starches with different components. In this study, the pasting and retrogradation behaviours of tapioca (amylose/amylopectin ratio is 0.226) and potato starches (amylose/amylopectin ratio is 0.483) with different hydrocolloids (Arabic gum, carrageenan, guar gum, and xanthan gum) were thoroughly investigated using ultraviolet-visible spectroscopy, rapid viscometer analysis, differential scanning calorimetry, Fourier-transform infrared spectroscopy, and scanning electron microscopy. The addition of hydrocolloids reduced the setback and R1047/1022 values of tapioca starch, suggesting that both short- and long-term retrogradation of tapioca starch were inhibited. In addition, swelling capacity, freeze-thaw stability, and scanning electron microscopy analyses indicated that tapioca starch interacted with hydrocolloid molecules, forming a denser network structure, which enhanced the water retention and improved the freeze-thaw stability of tapioca starch gel. Compared with tapioca starch, potato starch with hydrocolloids exhibited a more relaxed network structure with large voids, and the hydrocolloids exhibited a weaker inhibitory effect on the retrogradation of potato starch owing to its high amylose/amylopectin ratio. These results provide a theoretical basis for the application of hydrocolloid additives to enhance the anti-retrogradation properties of starch-based foods with different amylose/amylopectin ratios. [ABSTRACT FROM AUTHOR]

Maize starch is an important source of industrial starch in the world, and its production is seriously affected by water deficit. Waxy maize starch is composed of nearly pure amylopectin, which endows with its high economic value. The effects of mild, moderate, and severe drought stresses during grain filling on the structural and functional properties of waxy maize starch were evaluated using two hybrids as materials. In general, the starch granule size enlarged, the branching degree decreased, and amylopectin chain length and relative crystallinity increased when both hybrids suffered post‐silking water deficit in 2 years. Meanwhile, the influence of drought degree on these starch structures depended on the hybrid and year. Peak, breakdown, and setback viscosities gradually decreased with the severity of water shortage, and trough and final viscosities were the lowest under severe drought conditions. Gelatinization enthalpy gradually decreased with the water supply decrease, and gelatinization temperatures showed an opposite trend and were the highest during severe drought. Correlation analysis indicated that the decrease in pasting viscosities and gelatinization enthalpy and the increase in gelatinization peak temperature may be due to the high proportion of low‐molecular‐weight amylopectin, low proportion of DP 25–36 chains and large granule size of starch. Furthermore, drought stress was easily destroyed the starch structure of JKN2000 and the pasting viscosities and gelatinization enthalpy of SYN5. In conclusion, water deficit during grain filling affected the structural and physicochemical properties of waxy maize starch. The lowest pasting viscosities and gelatinization enthalpy and the highest gelatinization temperatures were observed when these plants suffered severe water shortage during grain filling. [ABSTRACT FROM AUTHOR]

The combined actions of tensile and ultrasound on the melting enthalpy, retrogradation kinetics, spherical morphology, crystal structure, thermal stability, hydrophilicity, and molecular chain of thermoplastic cassava starch (TPS) containing different surface properties nano‐silica (SiO2) are investigated. The result indicates that the melting enthalpy of TPS/SiO2 composite and the retrogradation rate increases under combined actions of tensile and ultrasound, and the sample containing hydrophobic nano‐SiO2 is greater than that of hydrophilic nano‐SiO2. The spherulites of TPS/SiO2 composite become obvious, and the contact angle increases; however, the thermal degradation temperature decreases. Under combined actions of tensile and ultrasound, the aggregation of nano‐SiO2 particles in the matrix reduces and the dispersion become uniform. TPS/SiO2 composite presents A+V type crystal structure, and V‐type crystal increases after the combined actions of tensile and ultrasound. The storage modulus, loss modulus, and glass transition temperature of TPS/SiO2 composite increase, and the sample containing hydrophobic nano‐SiO2 is higher than that of sample containing hydrophilic nano‐SiO2. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Starch‐based food is easy to retrograde during cold storage after gelatinization, which leads to quality fission and a relatively short shelf life. Some lipids can effectively enhance the storage stability of starch gels by the formation of starch–lipid complexes. The present study aimed to investigate the effects of glyceryl monopalmitate (GMP) on gelatinization, rheological and retrogradation properties of Japonica rice starch (JS) at different conditions and to analyze the correlation between the physical‐chemical properties and structural characteristics of the JS–GMP complex.The addition of GMP to JS could retard the process of starch gelatinization through forming JS–GMP complexes. The resulting JS–GMP pastes were typical pseudoplastic fluids with shear thinning, and their solid‐like properties were prominent (tan δ < 1). In addition, the retrogradation of JS–GMP complex was more inhibited during storage at −18 than at 4 °C. The added amount of GMP was negatively and highly associated with the minimum viscosity, consistency coefficient, hardness and elasticity, whereas it was positively and highly correlated with the breakdown value, fluid characteristic index and relative crystallinity. The relative crystallinity of JS was affected by GMP in an approximate dose‐dependent manner.The addition of GMP can influence the gelatinization properties, rheological properties and retrogradation characteristics of JS, and the formation of JS–GMP complex could improve the quality and storage stability of starch gel, which provides ideas for the quality control of starch‐based food. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The main objective of this study was to carry out modification of Amaranthus starch (via oxidation and heat moisture treatment (HMT)) followed by the formation of edible films. The films were evaluated for physicochemical and mechanical properties. The carboxyl content of native and HMT starch was found to be similar whereas it was higher (0.1 COOH/100GU) for the oxidized sample. The solubility was found to be higher in modified starch samples (76.44 %) as compared to native (62.58 %) but swelling power was higher for native starch (50.43 g/g) as compared to modified samples. The tasting temperature of native starch, oxidized, and heat moisture-treated starch was found to be 75.09 °C, 76.10 °C, and 89.36 °C, respectively. Edible films were prepared and studied for physicochemical and mechanical. The tensile strength of amaranth starch films was enhanced by both modification procedures, whereas only HMT increased the water vapor permeability, and oxidation had the opposite effect. Modification treatments resulted in the reduction of water solubility of the films. The HMT film showed some advantages over the oxidized film and native starch films in terms of mechanical properties. The present study conclude that modified starches showed better properties than native starch. [ABSTRACT FROM AUTHOR]

The present work evaluates starch from 29 diverse pea accessions for structural (amylose content and amylopectin chain length distribution), granule size distribution, thermal, pasting, and retrogradation properties. Amylose content and the proportion of amylopectin chains with the degree of polymerization (DP) of 6–10, 11–20, and >20 vary in the range from 21.4% to 57.0%, 17.9% to 25.8%, 64.0% to 66.5%, and 9.4% to 16.7%, respectively. Starches with a higher proportion of small granules (<5 µm) have a greater proportion of amylopectin chains with DP > 10 and exhibit higher transition temperatures/enthalpy and vice versa. Retrogradation in starch pastes relates negatively to the proportion of amylopectin chains with DP < 10. Paste viscosities relate negatively with amylopectin chains with DP > 10, amylose content, and retrogradation while positively with transition temperatures/enthalpy and the potential of granules to swell. [ABSTRACT FROM AUTHOR]

• Exploring the influence of static magnetic field induction intensity on the freezing effect. • Static magnetic field shortens the maximum ice crystal formation region and the freezing process. • Static magnetic field has a delaying effect on the retrogradation of starch in fried rice. • Static magnetic field freezing further improved the quality of freezing-thaw fried rice. Magnetic fields are a new food-processing technology, with application in freezing, refrigeration, thawing, and preservation. In this work, the effects of static magnetic field (SMF) on freeze-thaw behavior, water distribution, retrogradation, and quality of fried rice are investigated. Results from the freezing curve show freezing time of fried rice during 2 mT treatment is the shortest, followed by 5 mT. Over a number of freeze-thaw cycles (FTC), the retrogradation enthalpy, relative crystallinity, and short-range ordered degree increased, while the application of the SMF can alleviate these processes. Changes in texture properties of samples treated by SMF are the significantly delayed in comparison with 0 mT, especially the adhesiveness index. The color and flavor of fried rice also show a delay downward trend. Therefore SMF can improve the quality of fried rice. The static magnetic field freezing method is appropriate for the actual production of frozen fried rice. [ABSTRACT FROM AUTHOR]

The corn starch-protein complexes before postharvest ripening (JD-0) and after postharvest ripening (JD-40) were subjected to protease treatment, and the influence of protein on starch retrogradation was studied. Kinetic studies of starch retrogradation showed that protein reduced the retrogradation rate constant (k) of starch by 25.46 % (JD-0) and 7.48 % (JD-40), respectively. This was mainly reflected in the inhibition of short-range order, relative crystallinity and helix structure formation in the retrogradation process. In addition, low field strength nuclear magnetic resonance (LF-NMR) analyses also revealed that proteins inhibited starch retrogradation by isolating the precipitation of free water during retrogradation, causing the decrease in the viscoelasticity and firmness of the starch gel. Therefore, the inhibitory effect of proteins on starch retrogradation before postharvest ripening of corn-based food products was more relevant.

In this study, sodium alginate (SA), locust bean gum (LBG) and mung bean starch (MBS) were used as raw materials. Dynamic rheometer, texture analyzer, differential scanning calorimeter, X-ray diffractometer and low-field nuclear magnetic resonance were used to explore the effects of SA, LBG and SA-LBG mixtures with different compounding ratios on MBS aging and their influence mechanisms. The results showed that adding SA, LBG and SA-LBG mixture can reduce the hardness, aging enthalpy value, recrystallization rate constant (k), relative crystallinity and water mobility of aged MBS gel, and increase its loss factor. Low-field NMR results found that the SA-LBG mixture increased the T2 of MBS gel. The results show that SA, LBG and SA-LBG mixture can delay the aging of MBS gel, among which the anti-aging effect of SA-LBG mixture is more significant. SA-LBG mixture at mass ratio of 1:1 exhibited a strongest synergistic effect on inhibiting MBS gel retrogradation. This may be due to that the synergistic effects between SA and LBG, as well as hydrogen binding among SA, LBG and starch, which could prevent interactions between starch molecules and inhibit starch recrystallization. These findings might provide useful information for improving MBS-based products’ shelf-life with introduction of SA-LBG.

In order to investigate the quality changes in different parts of rice ball during storage at 4 ℃, rice ball was divided into outer, middle and inner parts from outside to inside, and low-field nuclear magic resonance (NMR) spectroscopy, a rice taste analyzer, an X-ray diffractometer, scanning electron microscopy (SEM) and gas chromatography-ion mobility spectrometry (GC-IMS) were used to analyze the physicochemical and microstructural changes of the three parts of rice ball during storage. The results showed that with the increase in storage time, the moisture content of rice ball changed little, but the transverse relaxation time (T2) of each part of rice ball exhibited an overall downward trend, and the bound water was partially transformed into free water. The appearance and taste decreased significantly (P < 0.05), and the overall scores of the outer, middle, and inner layers decreased from 66, 65, and 63 to 50, 49, and 50 points, respectively. The hardness increased significantly (P < 0.05), the viscosity decreased significantly (P < 0.05), while no significant change in elasticity was observed. The concentrations of three volatile components in each part of rice ball decreased, while the concentrations of eight other volatile components increased. Rice ball starch exhibited a B-type crystalline structure, and the relative crystallinity of starch in the outer, middle and inner layers increased from 6.21%, 5.14% and 5.24% to 10.62%, 9.99% and 9.23%, respectively. The reticular structure in the cross-section of rice ball collapsed and the pores became heterogeneous in size. At the same storage time, the difference between the outer and inner layers of rice ball was the greatest, and the outer layer was more seriously aged and deteriorated when compared with the inner layer. The results of the study can provide a theoretical basis for the maintenance and improvement of rice ball quality.

Resistant starch (RS) has the advantage of reshaping gut microbiota for human metabolism and health, like glycemic control, weight loss, etc. Among them, RS3 prepared from pure starch is green and safe, but it is hard to achieve structural control. Here, we regulate the crystal structure of starch with different chain-length distributions (CLDs) via extrusion at low/high shearing levels. The change in CLDs in extruded starch was obtained, and their effects on the fine structure (Dm, dBragg, dLorentz, degree of order and double helix, degree of crystal) of RS and its physicochemical properties were investigated by SAXS, FTIR, XRD and 13C NMR analyses. The results showed that the RS content under a 250 r/min extrusion condition was the highest at 61.52%. Furthermore, the crystalline system induced by high amylopectin (amylose ≤ 4.78%) and a small amount of amylose (amylose ≥ 27.97%) was favorable for obtaining a high content of RS3-modified products under the extruding environment. The control of the moderate proportion of the A chains (DP 6–12) in the starch matrix was beneficial to the formation of RS. [ABSTRACT FROM AUTHOR]

Unripe banana fruit has been claimed to be a source of resistant starch type 2 (RS2), but it is not heat stable during cooking. The retrogradation after cooking could promote resistant starch type 3 (RS3) development, and affect starch digestibility. The objective of the present work was to assess the effects of moisture content and storage time of cooked bananas on their starch digestibility and some functional properties. Unripe banana fruits were cooked in boiling water, then samples were stored at 4°C in the form of whole cooked fruit (RB-Fruit, 64% moisture content, mc) and as a dry powder, or cooked banana flour (RB-Flour, 7% mc) for three weeks. The properties determined were X-ray crystallinity, pasting and gel properties, and starch fractions (rapidly digestible starch, RDS; slowly digestible starch, SDS; and resistant starch, RS). These properties were compared to raw banana flour (Raw) and freshly cooked banana (Fresh cooked). Compared to Raw, RS content of Fresh cooked was much lower (80.55 ± 0.6 vs 7.14 ± 0.4), whereas SDS was higher (1.91 ± 0.0 vs 25.25 ± 0.7). Storage time had no significant effect on proportions of the starch fractions, nor on pasting or gel properties, but significantly affected these properties of RB-Fruit. This indicated that the high moisture in RB-Fruit enhanced re-association of starch molecules. In the RB-Fruit case, the cooked banana fruit after one-week storage had significantly higher RS and SDS fractions, and lower total starch digestibility (11.94 ± 0.0, 31.34 ± 0.2, and 72.68 ± 1.3% db, respectively) than the RB-Flour (7.75 ± 0.0, 22.58 ± 0.5, and 74.51 ± 0.9% db, respectively). In conclusion, the comparatively high moisture content (64% mc) in cooked banana (RB-Fruit) promoted starch retrogradation, giving high RS and SDS fractions (in total 43.28% db of cooked banana). Storage of cooked banana fruit at 4°C for only one week can be a simple approach to producing banana based functional foods or ingredients with desirable low glycaemic index. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The ageing time of a starch gel can influence the structure of hydrogels as the reorganization of amylose–amylopectin can progressively change over time. This study evaluates the influence of ageing time prior to freeze–thaw cycles on pore formation, water absorption, and mechanical resistance of pinhão starch hydrogels. The hydrogels are prepared by starch gelatinization followed by ageing for 0, 3, 6, and 9 h before the freeze–thaw cycles. Immediately frozen gel (0 h) produces a hydrogel with a honeycomb structure with regular pores size while ageing (3, 6, and 9 h) created a spongy structure. The hydrogels aged for 0 and 3 h fragment after the compression test, while those aged for 6 and 9 h maintain firm and intact structures. The 0 h aged hydrogels have the lowest water absorption (520%) and the highest mechanical resistance (1407.50 g). The hydrogels aged for 3, 6, and 9 h show water absorption between 670% and 700% and mechanical resistance of 635.34–800.79 g. In conclusion, a minimum of 6 h gel ageing before freeze–thaw cycles is necessary to achieve a firm structure and ensure the required functional properties for practical application with pinhão starch. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Tritordeum is a new promising cereal derived from wild barley and cultivated durum wheat; such a combination allowed for the transfer of some useful barley traits to the resulting hybrid. In the future, the importance of this cereal can increase, becoming a raw material for the production of various products, including starch. So far, tritordeum starch has attracted little interest from researchers, and therefore, an attempt was undertaken to investigate its properties. Its morphological features, chemical composition, thermal and pasting properties, particle size, and retrogradation kinetics were investigated. These properties were compared to other cereal starches. Tritordeum starch granules resembled wheat starch in shape, and they were characterized by a relatively small size and the highest lipid and non-starch material content among the investigated starches. Tritordeum starch's pasting profile showed a unique character, resulting in high pasting temperature and low, but stable, hot paste viscosity. Also, its rate of retrogradation was the lowest, probably due to the high lipid content, and the retrogradation extent was restricted. [ABSTRACT FROM AUTHOR]

Summary: Resistant starch (RS) has been shown to manipulate food digestion and nutrient metabolism as well as being important in promoting gut health. However, the presence of RS varies across diverse food systems depending upon process conditions. To investigate this, chickpeas, potatoes, arrowroots, unripe bananas and oats were subjected to boiling and pressure cooking at various cooking durations and the RS% was determined. After 45 min of boiling and 15 min of pressure cooking, RS% of chickpeas increased by ~29% and ~41%, respectively. Increasing the cooking time, together with boiling and pressure cooking, led to higher RS% in chickpeas, mainly due to the retrogradation of starch after gelatinisation. In contrast, boiling and pressure cooking led to a reduction in RS% for potatoes, arrowroots, unripe bananas and oats, while a further decrease was encountered with the increase in processing time. After 45 min of boiling, RS% of potatoes, arrowroots, unripe bananas, and oats were reduced by 58%, 22%, 80% and 70%, respectively. After 15 min of pressure cooking, RS% of potatoes, arrowroots and unripe bananas were reduced by 41%, 22% and 83%, respectively. This was mainly due to the disruption of the ordered structure of starch molecules during thermal processing in the presence of water. This study clearly elucidates the impact of boiling and pressure cooking on RS% as a function of processing time and type of RS source. [ABSTRACT FROM AUTHOR]

Cooling is a technique employed to reduce the high glucose release from white rice by altering the proportion of rapidly digestible (RDS), slowly digestible (SDS), and resistant (RS) starches. Retrogradation of the gelatinised starches to a crystalline structure increases the RS content that does not spike blood glucose on consumption. The meta-analysis showed that following different retrogradation durations, there were significant mean differences (MD), viz. an increase in RS (MD: 4.17 g/100 g, p < 0.00001) and decrease in RDS (MD: -7.09 g/100 g, p < 0.0001). The addition of cooking oil to rice retards the release of glucose due to the formation of an amylose-lipid complex (ALC), and together with retrogradation, further lowers glucose release. In the present work, palm oil (PO) and coconut oil (CO) were added to steamed rice by three methods: (A) stir-frying raw rice with oil before steaming, (B) adding oil in cooking water during steaming, and (C): stirfrying the steamed rice with oil, following by refrigeration at 4°C for 12 h. For nutritional composition, the moisture, fat, and carbohydrate contents of white rice were affected upon treatments. Besides, oil-treated rice released glucose slower than control in the in vitro digestibility test, showing increased RS and decreased RDS. Moreover, rice with CO added by Method A might serve as a potential prebiotic as it increased the growth of Lacticaseibacillus casei and Lacticaseibacillus rhamnosus in tandem with the decrease in oligosaccharides over 24 h. Coconut oil was the better cooking oil for reducing glucose release from white rice due to its greater ability to form ALC. The addition of CO via Method C is recommended as the lower moisture content in the rice aided formation of perfectly crystalline starch during retrogradation. [ABSTRACT FROM AUTHOR]

The digestion and retrogradation performance of chestnut starch constrains the development of chestnut food industry. It is of great significance to select reasonable processing methods to regulate the digestion and retrogradation properties for the development of nutritious and healthy chestnut foods with high quality. Therefore, the effects of pullulanase enzymatic hydrolysis coupled with hydrothermal treatment on digestibility, long-term retrogradation and multi-scale structure of chestnut starch were investigated. Results showed that enzymatic hydrolysis increased amylose content, and changed chain length distribution. Short-range ordered and crystalline structures were also improved, and the starch digestibility were also reduced. Hydrothermal treatment promoted starch chain interactions, and improved short-range ordered, crystalline and nano-aggregate structures of starch, leading to the lower starch digestibility. During long-term retrogradation, due to the increase of shorter A chains and the decrease of B1 chains which are easy to rearrange, starch crystalline and nano-aggregate structures decreased, which retarded starch retrogradation. Hydrothermal treatment promoted the interactions among A chains and other molecules, and further inhibited the degree of starch molecule rearrangement, which could lead to the lower degree of retrogradation. Therefore, enzymatic hydrolysis coupled with hydrothermal treatment can be used as an effective method to regulate the digestion and retrogradation performance of starch, which could promote the development of chestnut starch-based foods with slower digestion rate and lower retrogradation degree.

For the first time, the retrogradation behavior of starch during storage under high moisture content was studied from the perspective of short-range ordering of gelled starch. The study found that under high moisture content, the formation of crystal structure was not detected in short-term (1 day) retrogradation, but the short-range ordered structure of amorphous gelled starch increased. By extending the retrogradation time to 7 days, the starch formed an obvious crystal structure. After further extending the retrogradation time, the degree of starch retrogradation increased. Low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imaging (MRI) analysis results indicated that free water was separated from the high moisture content starch gel during the retrogradation process. From the above studies and other results, at high moisture content, gelatinized starch cannot form a crystal structure during short-term storage, but its short-range order increased. As the regeneration time increased, the crystal structure could be formed.

With an increasing number of people pursuing a healthy diet, people have gradually realized the significance of adequate dietary fiber in their diets. In this experiment, wheat bran was collected from eight regions in China with different longitudes and latitudes, different altitudes, and average temperatures during the filling period to study the differences in the Arabinoxylan (AX) of wheat bran. The higher the altitude of the wheat production area was, the higher the AX content in the wheat bran was. Therefore, wheat bran from high-altitude production areas was selected for extracting AX. Different proportions of AX were added to wheat starch (WS) to explore the influence of different concentrations of AX on the gelatinization of WS, including the solubility, swelling capacity, rheological properties, and microstructure of the gelatinized products. Among these eight kinds of wheat, the content of total AX accounted for 11.90–15.79% of their dry weight, with the highest content being in wheat from Wuwei, Gansu. Among them, the content of water-soluble AX accounted for approximately 0.85% of their dry weight content. After adding different concentrations of 0.05–2% AX to the WS system, the gel network structure was changed. The starch hydrolysis rate of bread with 2% AX added was the lowest, of which the contents of rapidly digestible starch and slowly digestible starch were 40.02% and 36.61%, and resistant starch was as high as 25.31%. The addition of AX to starch-based foods is helpful for controlling postprandial blood sugar and insulin levels.

Water content plays a crucial role in the retrogradation of rice starch. The relationship between the water content of rice starch gels and their structural changes during retrogradation is studied. The results indicate that the gels have three distinct types of water: structural constitution water, starch intermolecular bound water, and free water. The rate of retrogradation increases as the water content increases. Nevertheless, when the water content is lower (1:1) or higher (1:6) than optimal, the starch molecules show limited aggregation and recrystallization, which retards the rate of retrogradation. With the aggregation and recrystallization of starch and the inward contraction of the gel structure, the mobility of water is restricted, and the binding of water to the starch is enhanced. With the sustained contraction of the gel structure, the water‐holding capacity of the gel is weakened. By analyzing the experimental results, water distribution, transformation, and migration in rice starch during retrogradation are delineated. These findings provide a theoretical basis for controlling the retrogradation of rice starch and improving product quality. [ABSTRACT FROM AUTHOR]