Interaction of anthocyanins, soluble dietary fiber and waxy rice starch: Their effect on freeze-thaw stability, water migration, and pasting, rheological and microstructural properties of starch gels

• Published in: International journal of biological macromolecules 2024-08, Vol.274 (Pt 2), p.133174, Article 133174
• Main Authors: Li, Jia, Liu, Chun, Wu, Na-Na, Tan, Bin
• Format: Article
• Language: English
• Subjects: anthocyanins; Anthocyanins - chemistry; black rice; Black rice anthocyanins; chemical structure; Dietary Fiber; freeze-thaw cycles; Freezing; gelatinization; gels; Gels - chemistry; glutinous rice; hydrogen; hydrophilicity; Interactions; microstructure; Oryza - chemistry; Physicochemical properties of starch gel; retrogradation; Rheology; rice bran; Rice bran with extrusion cooking; rice starch; Solubility; Soluble dietary fiber; starch; Starch - chemistry; temperature; Viscosity; Water - chemistry; Waxy rice starch
• ISSN: 0141-8130; 1879-0003; 1879-0003
• DOI: 10.1016/j.ijbiomac.2024.133174

This study aimed to investigate the effect of the interaction of black rice anthocyanins (BRA), soluble dietary fiber from extruded rice bran (ES) and waxy rice starch (WRS) on the physicochemical properties of starch gels, including gelatinization properties, rheological properties, freeze-thaw stability, water migration, molecular structure and gel microstructure. The results showed that the pasting temperature (PT) of the mixtures was increased, and the peak viscosity (PV), trough viscosity (TV), final viscosity (FV) and setback viscosity (SV) were significantly reduced when ES and BRA were added to WRS in different proportions (ES:BRA, 4:0, 4:0.4, 4:1, 4:2, 8:0, 8:0.8, 8:2, 8:4). Both ES and BRA could enhance the viscosity of WRS gels, and ES exhibited strong ability on improving the strength of gels. The presence of ES and BRA improved the water retaining capacity of WRS gels, but weakened the freeze-thaw stability. ES, BRA and WRS formed non-covalent bonds (hydrogen bonds) through hydrophilic groups during gelatinization, which improved the gel properties. In addition, the steric hindrance formed by ES and BRA inhibited starch retrogradation. These results might contribute to the development of starch-based food formulations with good quality. [Display omitted] •The effects of the ratios of ES/BRA on the properties of waxy rice starch were studied.•ES improved the viscoelasticity of waxy rice starch (WRS).•ES and BRA improved gel structure stability but weaken freeze-thaw stability of WRS gel.•ES, BRA and WRS interact with each other in non-covalent bonds (hydrogen bonds).•This study might be beneficial for application of ES and BRA in waxy rice products.