Development of Freeze-Thaw Stable Starch through Enzymatic Modification
Seung-Hye Woo1, Ji-Soo Kim1, Hyun-Mo Jeong1
1Department of Food Science and Nutrition, The Korean Institute of Nutrition, Hallym University, Hallymdaehak-gil 1, Chuncheon 24252, Korea.
Foods (Basel, Switzerland)
|October 23, 2021
Summary
A novel amylopectin cluster, CBAC, enhances food stability. This clean label starch ingredient improves freeze-thaw stability and reduces staling in baked goods.
Area of Science:
- Food Science and Technology
- Biotechnology
- Material Science
Background:
- Unmodified starches degrade texture in frozen foods after freeze-thaw cycles.
- Developing stable food ingredients is crucial for product quality and shelf life.
Purpose of the Study:
- To create a novel amylopectin cluster with enhanced freeze-thaw stability.
- To evaluate the functional properties of this new starch derivative, CBAC, in food applications.
Main Methods:
- Enzymatic modification of amylopectin using cyclodextrin glucanotransferase (CGTase) and branching enzymes.
- Characterization of CBAC for solubility and molecular weight.
- Assessment of freeze-thaw stability using differential scanning calorimetry (DSC) on dough.
- Evaluation of bread quality, including retrogradation and hardness, after storage.
Main Results:
- CBAC exhibited 7x higher water solubility and 77x lower molecular weight than corn starch.
- Dough with 5% CBAC retained 19% more water after three freeze-thaw cycles compared to control.
- Bread made with CBAC showed a 14% smaller retrogradation peak and 37% less hardness after 7 days of storage.
Conclusions:
- CBAC demonstrates significant potential as a clean label starch ingredient.
- The developed amylopectin cluster offers high stability under repeated freeze-thaw conditions.
- CBAC can improve the texture and shelf life of frozen foods and baked goods.
