Effect of Magnetic Field on the Retrogradation Characteristics of Wheat Starch Gel

Abstract

Abstract: Starch gel foods are prone to retrogradation during storage, which leads to quality deterioration and shortened shelf life. To retard the retrogradation and enhance quality of starch gel foods, this study investigated the effect of magnetic field on the retrogradation characteristics of wheat starch gel. Changes in hardness, gel strength, water loss rate, water distribution, retrogradation degree, crystalline structure, short-range order, and microstructure were determined during the storage of starch gel. The results indicated that the magnetic field significantly inhibited the retrogradation of starch gels, and this inhibitory effect was positively correlated with the magnetic field intensity. On the 8th day of storage, compared with the control group (0 mT), the hardness, gel strength, and retrogradation degree of the starch gels treated with 15 mT magnetic field were reduced by 26.38%, 23.12%, and 83.29%, re-spectively. These results demonstrated that magnetic field effectively suppresses the retrogradation of starch gels. Meanwhile, magnetic field significantly reduced the water loss rate of starch gel, and inhibited the migration of strongly bound water to free water in the gel. This indicated that magnetic field enhanced the water retention capacity of starch gel during storage, and better maintained the water distribution state of the system. Moreover, on the 8th day of storage, as the magnetic field intensity increased from 0 mT to 15 mT, the relative crystallinity of the starch gel decreased from 32.95% to 27.39%, and the degree of short-range order decreased from 0.906 to 0.824. This indicateed that the magnetic field inhibited the ordered rearrangement of starch molecules during storage, thereby delaying the retrogradation of the starch gels. This study offers a promising new approach for quality control and shelf-life extension of starch gel foods during storage.

Key words: Magnetic field, Wheat Starch gel, Retrogradation characteristics, Structural analysis

CLC Number:

TS235.1

Yanyan Zhang 倩肖 Ming Li Hong-Wei WANG Hui-Shan SHEN. Effect of Magnetic Field on the Retrogradation Characteristics of Wheat Starch Gel[J]. FOOD SCIENCE.

References

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