Structure-function relationship between galactomannans and their effects on freeze-thaw stability, retrogradation, and texture of corn starch gels during cold storage

• Published in: Food chemistry 2023-01, Vol.398, p.133915-133915, Article 133915
• Main Authors: Xie, Fan, Yuan, Chunmei, Zhang, Hui, Wu, Yan, Ai, Lianzhong
• Format: Article
• Language: English
• Subjects: Freeze–thaw stability; Galactomannans; Retrogradation; Structure–function relationship; Texture
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2022.133915

•Galactomannans (GMs) showed different Mannose/Galactose ratios and conformations.•GMs with higher Man/Gal and extended structure correlated to higher viscosity.•GMs with higher Man/Gal and extended structure limited starch retrogradation.•GMs improved freeze–thaw stability and textural profile of starch gels. In this study, structural characteristics of Fenugreek (FG), Guar (GG), Locust bean (LBG), and Tara gums (TG) and their influence on physicochemical properties of corn starch (CS) gels were investigated. Results showed that FG presented a rigid rod structure, and GG, LBG, and TG showed an extended structure. The Mannose/Galactose (Man/Gal) ratio of FG, GG, LBG, and TG was 1.37, 1.96, 2.99, and 3.46, respectively. The molecular weight (Mw) of FG, GG, LBG, and TG was 0.89 × 106, 2.71 × 106, 3.61 × 106, and 2.77 × 106 Da, respectively. The structure–function relationship indicated that galactomannans with a high Man/Gal ratio and extended structure presented a higher apparent viscosity, formed gel more easily, and could limit retrogradation and improve freeze–thaw stability and textural profile of CS gels. Consequently, the results could be beneficial for the application of galactomannans in starch-based foods to improve their sensory characteristics and storage quality.