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Influence of Xanthan Gum Addition on the Short- and Long-Term Retrogradation of Corn Starches of Various Amylose Content

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cris.virtual.author-orcid0000-0001-6597-0858
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cris.virtualsource.author-orcid08c06993-c96b-41bb-a5f9-551434fdd7df
dc.abstract.enStarch retrogradation is a complex process and in most food products is undesirable. Knowing and understanding the mechanisms and factors that influence this process may become the key to a better and innovative approach to food design. In this paper, we investigated the effect of 0%, 0.05% and 0.20% (w/w) xanthan gum (XG) addition on the short- and long-term retrogradation of 4%, 5% and 6% corn starch gels, depending on the amylose/amylopectin ratio in the starch. The changes were monitored throughout 90 days. The pasting characteristics of blends, rheological and texture analyses, as well as syneresis, revealed that XG stabilizes the starch in the short term, but it does not inhibit retrogradation caused by amylopectin. After 30 days of storage, the destabilization of the starch-hydrocolloid mixture was observed. Based on the obtained results, a probable mechanism for the retrogradation of corn starch process in the presence of xanthan gum was proposed.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Fizyki i Biofizyki
dc.contributor.authorKrystyjan, Magdalena
dc.contributor.authorDobosz-Kobędza, Anna
dc.contributor.authorSikora, Marek
dc.contributor.authorBaranowska, Hanna Maria
dc.date.access2026-03-24
dc.date.accessioned2026-03-24T08:20:27Z
dc.date.available2026-03-24T08:20:27Z
dc.date.copyright2022-01-23
dc.date.issued2022
dc.description.abstract<jats:p>Starch retrogradation is a complex process and in most food products is undesirable. Knowing and understanding the mechanisms and factors that influence this process may become the key to a better and innovative approach to food design. In this paper, we investigated the effect of 0%, 0.05% and 0.20% (w/w) xanthan gum (XG) addition on the short- and long-term retrogradation of 4%, 5% and 6% corn starch gels, depending on the amylose/amylopectin ratio in the starch. The changes were monitored throughout 90 days. The pasting characteristics of blends, rheological and texture analyses, as well as syneresis, revealed that XG stabilizes the starch in the short term, but it does not inhibit retrogradation caused by amylopectin. After 30 days of storage, the destabilization of the starch-hydrocolloid mixture was observed. Based on the obtained results, a probable mechanism for the retrogradation of corn starch process in the presence of xanthan gum was proposed.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if5,0
dc.description.number3
dc.description.points100
dc.description.versionfinal_published
dc.description.volume14
dc.identifier.doi10.3390/polym14030452
dc.identifier.issn2073-4360
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7899
dc.identifier.weblinkhttps://www.mdpi.com/2073-4360/14/3/452
dc.languageen
dc.relation.ispartofPolymers
dc.relation.pagesart. 452
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enretrogradation
dc.subject.encorn starch
dc.subject.enxanthan gum
dc.subject.engels
dc.subject.enviscoelasticity
dc.subject.ensyneresis
dc.subject.enstorage stability
dc.titleInfluence of Xanthan Gum Addition on the Short- and Long-Term Retrogradation of Corn Starches of Various Amylose Content
dc.title.volumeSpecial Issue Potato Starch and Others Polysaccharide Hydrocolloids: Analysis, Modifications and Applications
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue3
oaire.citation.volume14