Maize-GMS Complexes Prepared by Low-temperature Extrusion Cooking and Their Retrogradation Properties
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Abstract:
To resolve the issueof starch retrogradation, the structure and retrogradation mechanism of maize starch-glyceryl monostearate (GMS)complexes prepared by extrusion cooking were investigated in this work. The results showed that the retrogradation gel temperature and gel enthalpy of maize starch-GMS complexes were lower than those of native maize starch. X-ray diffraction analysis indicated that maize starch-GMS complexes showed weak V-type spectra, while native maize starch presented A-type spectra. Fourier transform infrared spectroscopic analysis showed that the crystallinity of maize starch-GMS complexes was lower. The absorbance peak at 1735 cm-1 confirmed that transesterification occurred between maize starch and GMS to form the complexes, and GMS effectively inhibited the retrogradation of maize starch. Therefore, maize starch-GMS complexes are high-quality, starch-based products with good application in resisting starch retrogradation in the food industry.
