Fructooligosaccharides Impact on the Hydration and Retro-Gradation of Wheat Starch and Gel

Figures & data

TABLE 1 FOS affecting hydration properties of wheat starch

Addition of FOS (g/g starch)	Swelling (mL/g)	WBC (g/g)	WAI (g/g)	WSI g/g)	SP (g/g)
ck	1.42 a	1.74 a	11.13 c	3.61 a	11.55 bc
0.05	1.59 ab	1.73 a	8.55 a	12.22 bc	9.74 a
0.1	1.85 b	1.75 a	10.89 b	14.43 c	13.12 cd
0.15	2.24 c	1.84 b	11.21 c	19.85 d	13.59 d
0.2	2.25 c	1.78 ab	10.48 bc	10.00 b	11.64 bc
0.25	2.16 bc	1.83 b	10.63 bc	12.39 bc	12.13 c

Values followed by different letters within each column indicate significant differences (p < 0.05).

TABLE 2 FOS effect on pasting properties of wheat starch

Addition of FOS (g/3 g starch)	Peak (cP)	Trough (cP)	Breakdown (cP)	Final (cP)	Setback (cP)	Peak time (min)	Pasting temp (ºC)
0 (ck)	3012 a	2441 a	571 a	3817 a	1376 a	6.6 b	88.25 c
0.1	3056 a	2451 a	605 ab	3826 a	1375 a	6.53 a	88.3 c
0.2	3204 b	2551 b	653 b	3960 b	1409 ab	6.6 b	87.5 b
0.3	3223 b	2567 c	656 b	3971 b	1404 ab	6.6 b	87.4 b
0.4	3229 b	2513 b	716 c	3982 b	1469 b	6.53 a	86.65 a
0.5	3259 b	2607	652	4004	1397	6.67 b	87.45 b

Values followed by different letters within each column indicate significant differences (p < 0.05).

TABLE 3 Effect of FOS on thermal parameters of wheat starch

FOS (mg/60 mg starch)	To (ºC)	Tp (ºC)	Tc (ºC)	△H (J/g)
ck	54.46 ± 0.26	65.41 ± 0.32	84.73 ± 0.30	3.80 ± 0.16
4	54.03 ± 0.35	65.14 ± 0.26	82.08 ± 0.40	4.124 ± 0.16
6	54.38 ± 0.31	64.87 ± 0.36	80.92 ± 0.28	4.305 ± 0.12
8	54.21 ± 0.26	66.17 ± 0.32	83.99 ± 0.34	4.571 ± 0.10*
10	53.85 ± 0.19	65.98 ± 0.24	84.07 ± 0.27	4.689 ± 0.11*

Values are mean ± standard deviation.

*Significant at the p < 0.05.

FIGURE 1 Effect of FOS on freezing point and melting properties of wheat starch gel.

FIGURE 2 FT-IR curves of wheat starch gel with different content of FOS.

FIGURE 3 Scanning electron microscopy of gel structure stored several days. A: ck (0 day); B: FOS (0 day); C: ck (2 days); D: FOS (2 days); E: ck (4 days); F: FOS (4 days); G: ck (6 days); H: FOS (6 days).

FIGURE 4 Effect of FOS on XRD pattern of the retrograded wheat starch (stored at 4ºC for 2, 4, and 6 days). A: Raw starch; B: ck gel (0 day); C: gel with FOS (0 day); D: ck gel (2 days); E: gel with FOS (2 days); F: ck gel (4 days); G: gel with FOS (4 days); E: ck gel (6 days); F: gel with FOS (6 days).