Maize-derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

Area of Science:

• Food Science
• Material Science
• Biochemistry

Background:

• Starch-fiber interactions are critical for the functionality and stability of starch-based foods.
• Maize arabinoxylans (MAX) are key fiber components influencing starch properties.

Purpose of the Study:

• To investigate the impact of varying maize arabinoxylans (MAX) concentrations on the hydration, pasting, textural, and microstructural characteristics of maize starch gels.
• To understand the mechanisms behind MAX-starch interactions for improved food product development.

Main Methods:

• Preparation of maize starch-MAX composites at different concentrations (0-9 g/100 g).
• Assessment of water and oil binding capacities.
• Analysis of pasting properties using Rapid Visco Analyzer (RVA).
• Evaluation of gel texture using Texture Profile Analysis (TPA) and microstructural changes via Scanning Electron Microscopy (SEM).

Main Results:

• MAX inclusion decreased water binding but increased oil binding capacity.
• RVA profiles showed reduced peak, breakdown, and final viscosities with increasing MAX, indicating restricted swelling and retrogradation.
• TPA revealed enhanced gel firmness, gumminess, chewiness, and resilience with higher MAX concentrations (≥6 g/100 g).
• SEM demonstrated a shift from porous to dense, cohesive microstructures with increasing MAX content.

Conclusions:

• Maize arabinoxylans (MAX) effectively modify maize starch gels, leading to controlled viscosity, enhanced structural stability, and reduced retrogradation.
• The findings provide a basis for designing starch-fiber composites with tailored properties for specific food applications.
• MAX incorporation offers a strategy for improving the texture and shelf-life of starch-based food products.