To circumvent the health risks associated with traditional alum in potato starch noodles, this study applied physical modification of potato starch gels through moisture regulation (10%-60%) combined with short-term retrogradation (12h). Results showed that the gel with 30% moisture content after retrogradation formed a uniform and dense honeycomb network, with tensile strain and stress reaching 640% and 130 kPa, respectively, representing increases of 39% and 271% compared to the untreated sample. XRD analysis indicated that the treatment increased gel crystallinity from 1.96% to 13.68%, raised the short-range order degree (R₁₀₄₇/₁₀₂₂) from 0.5040 to 0.5806, and significantly strengthened intermolecular hydrogen bonding. DSC results demonstrated that the gel achieved the highest gelatinization melting enthalpy (ΔH = 3.10 J·g-1), confirming a substantial enhancement in the thermal stability of its network structure. This study provides both theoretical and technical support for developing safe and high-quality potato starch-based food colloids.
Hao Li, Yuting He, Zihui Xu et al.· International Journal of Bio...· 0 citations
Interpenetrating network emulsion gels were fabricated from pea protein isolate (PPI) and polysaccharides with different charges: anionic Artemisia sphaerocephala Krasch gum (ASKG) or neutral curdlan (CURD). Microstructure, molecular interactions, rheology, texture, water holding capacity (WHC), cooking properties, and freeze-thaw stability were characterized. PPI-ASKG reduced oil droplet size compared to PPI-CURD. Polysaccharides modulated protein secondary structure, with hydrophobic attraction and hydrogen bonding as dominant intermolecular forces. The PPI-ASKG gels formed a thicker oil-water interfacial layer, contributing to superior viscoelasticity, WHC, and cooking performance. A preferred formulation with 0.3 wt% ASKG (A3) displayed the highest Q fator (23.62), thixotropic recovery rate (90.50%), strain-stiffening/thickening indices, and lowest freeze-thaw syneresis (22.4%), well-preserved texture and a reduced freezing point of -19.05 °C. All emulsion gels with 0.2-0.4 wt% polysaccharides met International Dysphagia Diet Standardization Initiative Level 5 criteria. This work provides a scientific basis for developing plant-based dysphagia-targeted foods with excellent freeze-thaw stability.
