Effect of annealing and α-amylase extract on the rheological properties, syneresis, and water holding capacity of different starches

ALQAH, Hisham; ALAMRI, Mohammed S.; MOHAMED, Abdellatif A.; HUSSAIN, Shahzad; QASEM, Akram Abdu; IBRAHEEM, Mohamed A.; YEHIA, Hany M.

doi:10.1590/fst.83821

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Food Science and Technology

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.83821 copy

Effect of annealing and α-amylase extract on the rheological properties, syneresis, and water holding capacity of different starches

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The objective of this study was to determine the impact of annealing and enzyme extract on the gel properties of chickpea (C.P), corn (C.S), Turkish bean (T.B), sweet potato (S.P.S), and wheat starches (W.S). Starches were annealed at different temperatures and times in excess water with or without germinated sorghum extract (GSE). The concentration of α-amylase in the GSE was 5 mg/10 mL. Dynamic rheological properties, freeze-thaw stability and water holding capacity (WHC) were investigated. The dynamic rheological parameters of the native or GSE-treated starches varied significantly (p < 0.05), while the G` of some starches were frequency-independent others exhibited sharp increase in G` at low frequencies. Unlike T.B and S.P.S, the G` of the native C.P and C.S starches was significantly (p < 0.05) reduced by annealing, whereas GSE-treatment reduced G` of all gels regardless of annealing temperature or time. Starch gels demonstrated significant (p<0.05) reduction in freeze thaw stability and increase in water holding capacity after annealing and GSE treatment.

Keywords:
annealing; α-amylase; rheology; freeze-thaw; water holding

40˚C
		C. P	C.S	T.B	W.S	S.P.S
	Native	1.20^a ± 0.03	0.74^d ± 0.07	0.97^b ± 0.07	0.88^c ± 0.05	0.83^c ± 0.05
30 min	No GSE	1.15 ^a ±0.1	0.70 ^d ± 0.06	1.01 ^b ± 0.08	0.68 ^d ± 0.03	0.85 ^c ± 0.04
	0.1 mL	1.16 ^b ± 0.1	0.83 ^d ± 0.08	1.26 ^a ± 0.1	0.78 ^d ± 0.01	0.93 ^c ± 0.09
	1.0 mL	1.51 ^a ± 0.1	0.97 ^c ± 0.14	1.41 ^ab ± 0.5	0.83 ^d ± 0.10	0.95 ^c ± 0.1
60 min	No GSE	1.15 ^a ± 0.7	0.79 ^c ± 0.03	0.97 ^b ± 0.02	0.60 ^d ± 0.05	0.79 ^c ± 0.03
	0.1 mL	1.28 ^a ± 0.1	0.88 ^c ± 0.11	1.10 ^b ± 0.09	0.77 ^d ± 0.11	0.80 ^c ± 0.05
	1.0 mL	1.53 ^a ± 0.2	0.91 ^c ± 0.2	1.18 ^b ± 0.08	0.80 ^d ± 0.13	0.81 ^d ± 0.02
50 °C
	Native	1.14 ± 0.05	0.88 ± 0.08	0.79 ± 0.02	1.10 ± 0.05	0.87 ± 0.03
30 min	No GSE	1.10 ^a ± 0.07	0.79^d ± 0.07	0.86^c ± 0.04	0.90 ^b ± 0.01	0.85^c ± 0.07
	0.1 mL	1.24 ^b ± 0.01	0.88 ^d ± 0.05	1.03 ^c ± 0.02	1.32 ^a ± 0.1	0.88 ^d ± 0.09
	1.0 mL	1.33 ^b ± 0.04	0.93 ^d ± 0.03	1.13 ^c ± 0.04	1.51 ^a ± 0.12	0.93 ^d ± 0.12
60 min	No GSE	1.11 ^a ± 0.06	0.86 ^c ± 0.08	1.06 ^b ± 0.09	0.90 ^c ± 0.05	0.72 ^d ± 0.05
	0.1 mL	1.25 ^a ± 0.01	0.91 ^d ± 0.01	1.09 ^bc ± 0.10	1.17 ^b ± 0.09	0.81^de ± 0.04
	1.0 mL	1.57 ^a ± 0.03	0.97 ^cd ± 0.04	1.08 ^c ± 0.11	1.29 ^b ± 0.13	0.82 ^d ± 0.06
60 °C
	Native	1.22^a ± 0.06	0.87^d ±0.01	0.94^b ± 0.04	Gel	0.91^c ± 0.02
30 min	No GSE	1.17 ^a ± 0.0	0.83 ^c ± 0.08	0.98 ^b ± 0.09	Gel	0.94 ^b ± 0.04
	0.1 mL	1.40 ^a ± 0.1	0.99 ^c ± 0.11	1.01 ^b ± 0.12	Gel	0.78 ^d ± 0.05
	1.0 mL	1.69 ^a ± 0.1	1.04 ^c ± 0.13	1.13 ^b ± 0.01	Gel	0.73 ^d ± 0.03
60 min	No GSE	1.27 ^a ± 0.08	1.04 ^b ± 0.08	1.02 ^b ± 0.06	Gel	0.81 ^c ± 0.06
	0.1 mL	1.25 ^a ± 0.1	0.93^bc ± 0.1	1.04 ^b ± 0.10	Gel	0.75 ^d ± 0.02
	1.0 mL	1.23 ^a ± 0.0	0.79 ^c ± 0.1	1.20 ^a ± 0.0 0	Gel	0.49 ^d ± 0.08

40°C
		C. P	C.S	T.B	W.S	S.P.S
30 min	No GSE	0.48 ^b ± 0.2	0.20 ^c± 0.01	0.69^a ± 0.2	0.28 ^c ± 0.2	0.05 ^d ± 0.01
	0.1 mL	0.42^b ± 0.04	0.20 ^c ± 0.1	0.31^b ± 0.2	0.26 ^c ± 0.1	0.02 ^d ± 0.01
	1.0 mL	0.07^c ± 0.01	0.17 ^b ± 0.1	0.19^b ± 0.1	0.20 ^a ± 0.1	0.04 ^d ± 0.01
60 min	No GSE	0.29 ^c ± 0.1	2.28 ^a ± 0.4	1.14^b ± 0.8	0.19 ^d ± 0.1	0.15 ^d ± 0.03
	0.1 mL	0.20 ^b ± 0.2	0.16 ^c ±0.2	0.92^a ± 0.4	0.17 ^c ± 0.1	0.03 ^d ± 0.01
	1.0 mL	0.06^c ± 0.01	0.05^c ± 0.01	0.33^a ± 0.2	0.12 ^b ± 0.1	0.01 ^d ± 0.01
			50°C
30 min	No GSE	0.71^c ± 0.02	0.41^d ± 0.03	0.82^b ± 2.1	0.94^a ± 0.1	0.29 ^e ± 0.1
	0.1 mL	0.40 ^b ± 0.1	0.12 ^c ±0.1	0.70^a ± 0.2	0.13^c ± 0.1	0.18 ^c ± 0.1
	1.0 mL	0.12^c ± 0.05	0.07^d ± 0.01	0.40^a ± 0.1	0.12^c ± 0.1	0.28 ^b ± 0.01
60 min	No GSE	1.20 ^b ± 0.7	0.50^d ± 0.02	1.40^a±1.1	0.92^c ± 1.3	0.19 ^e ± 0.01
	0.1 mL	0.48^c ± 0.02	0.20^d ± 0.02	0.80^a ±0.1	0.82^a ± 2.1	0.18 ^e ± 0.06
	1.0 mL	0.33^b ± 0.03	0.05^d ± 0.01	0.20^c±0.1	0.42 ^a ± 1.6	0.03 ^e ± 0.02
60°C
30 min	No GSE	0.72^d ± 0.01	1.95 ^b ± 1.2	2.80 ^a ± 2.3	Gelatinized	1.00 ^c ± 0.6
	0.1 mL	0.09^d ± 0.01	0.89 ^a ± 0.4	2.22^a ± 1.6	Gelatinized	0.23^c ± 0.01
	1.0 mL	0.04^d ± 0.01	0.59 ^b ± 0.1	1.43^a ± 0.1	Gelatinized	0.19 ^c ± 0.01
60 min	No GSE	0.69 ^c ± 0.1	2.21 ^b ± 1.6	5.94^a ± 1.6	Gelatinized	2.66 ^b ± 1.2
	0.1 mL	0.40^c ± 0.02	1.07 ^b ± 1.1	5.22^a ± 2.3	Gelatinized	0.14 ^d ± 0.2
	1.0 mL	0.34 ^c ± 0.1	0.50 ^b ± 0.2	3.97^a ± 2.1	Gelatinized	0.18 ^d ± 0.06

40°C
		C. P	C.S	T.B	W.S	S.P.S
30 min	No GSE	1.31^c ± 0.9	0.53^d ± 0.2	8.58^a ± 2.1	0.39 ^e ± 0.02	3.68^b ± 1.2
	0.1 mL	0.03^d ± 0.01	0.49 ^b ± 0.1	3.76^a ± 1.4	0.37 ^c ± 0.02	0.04^d ± 0.01
	1.0 mL	0.67 ^b ± 0.3	0.18^d ± 0.1	2.63^a ± 1.2	0.30 ^c ± 0.01	0.35^c ± 0.1
60 min	No GSE	1.76 ^c ± 0.8	0.58^d ± 0.2	7.42 ^a ± 2.1	1.97 ^c ± 0.80	3.13^b ± 2.1
	0.1 mL	0.37 ^e ± 0.2	0.53^d ± 0.1	4.69^a ± 2.3	1.65 ^b ± 0.70	0.63^c ± 0.3
	1.0 mL	0.33 ^c ± 0.1	0.07^d ± 0.01	1.70^a ± 1.1	1.07 ^b ± 0.90	0.37 ^c ± 0.1
50°C
30 min	No GSE	2.30 ^c ± 1.10	2.90 ^b ± 1.3	13.6^a ± 2.30	0.56^e ± 0.03	0.96 ^d ± 0.3
	0.1 mL	1.00 ^b ± 0.40	0.2^0d ± 0.10	3.50^a ± 1.20	0.68 ^c ± 0.20	0.69 ^c ± 0.1
	1.0 mL	0.30^b ± 0.01	0.20^c±0.01	2.50^a ± 1.60	0.26 ^c ± 0.01	0.04^d ± 0.01
60 min	No GSE	3.01 ^d ±0.80	6.10 ^c ± 2.1	16.8^a ± 3.40	14.9 ^b ± 0.21	1.89 ^e ± 1.6
	0.1 mL	1.02 ^d ± 0.01	1.22 ^c ± 1.1	6.80^a ± 2.10	3.86 ^b ± 1.60	0.22^e ± 0.02
	1.0 mL	0.73^c ± 0.21	0.36^d ± 0.02	4.10^a ± 1.30	1.41^b ± 1.10	0.04^e ± 0.01
60°C
30 min	No GSE	2.39 ^c ± 1.2	2.73^c ± 1.30	5.00 ^a ± 2.1	Gelatinized	4.67 ^b ± 1.3
	0.1 mL	1.00 ^c ± 0.5	0.98^d ± 0.03	9.05 ^a ± 3.2	Gelatinized	3.20 ^b ± 2.1
	1.0 mL	0.37 ^d ± 0.1	0.89^c ± 0.04	9.19 ^a ± 3.1	Gelatinized	2.17 ^b ± 1.2
60 min	No GSE	3.1^c ± 1.30	2.34^d ± 1.60	9.19 ^a ±2.1	Gelatinized	5.62 ^b ± 2.1
	0.1 mL	1.21 ^b ± 1.4	1.96 ^c ± 1.21	10.31^a ±2.6	Gelatinized	1.59 ^cd ± 0.9
	1.0 mL	1.05 ^d ± 1.1	1.61 ^b ± 1.10	5.64 ^a ± 2.5	Gelatinized	1.16 ^c ± 0.7

		C. P	C.S	T.B	S.P.S
40 ⁰C
	Native	202.7 ± 30.8	45.5 ± 0.11	237.2 ± 25.0	3.9 ± 0.03
30 min	No GSE	183.7 ± 17.2	31.1 ± 0.09	243.3 ± 33.6	9.4 ± 0.01
	0.1 mL	158.1 ± 21.5	28.5 ± 0.60	230.1 ± 27.4	8.9 ± 0.01
	1.0 mL	102.4 ± 8.00	26.9 ± 0.08	190.1 ± 21.8	8.1 ± 0.02
60 min	No GSE	342.4 ± 27.2	47.2 ±0.12	229.4 ± 19.0	9.4 ±0.01
	0.1 mL	160.6 ±11.0	36.3 ± 0.31	193.3 ±19.8	8.9 ± 0.01
	1.0 mL	149.8 ±19.0	20.0 ± 0.1.67	182.9 ± 15.7	8.2 ± 0.03
50 ⁰C
30 min	No GSE	197.1 ±12.0	36.4 ± 1.10	263.6 ± 31.0	9.4 ± 0.01
	0.1 mL	175.3 ± 22.0	32.6 ±0.09	260.3 ± 26.9	8.2 ± 0.01
	1.0 mL	137.6 ± 13.0	20.8 ± 0.81	222.6 ± 34.6	6.6 ± 0.04
60 min	No GSE	211.6 ± 28.1	36.4 ± 1.88	268.7 ± 45.1	10.6 ± 0.02
	0.1 mL	171.5 ± 11.2	31.2 ± 1.96	265.1 ± 40.7	11.8 ± 0.01
	1.0 mL	161.8 ± 23.5	21.1 ± 0.87	219.5 ± 38.9	9.6 ± 0.01
60 ⁰C
30 min	No GSE	458.2 ± 34.9	37.4 ± 0.79	383.8 ± 29.5	10.7 ± 0.01
	0.1 mL	382.6 ± 42.8	25.0 ± 2.01	303.7 ± 22.8	9.0 ± 0.03
	1.0 mL	296.5 ± 33.7	25.6 ± 0.45	249.8 ± 35.9	9.5 ± 0.03
60 min	No GSE	451.2 ± 51.3	48.5 ± 0.77	304.9 ± 19.7	12.4 ± 0.01
	0.1 mL	298.3 ± 37.1	28.2 ± 1.21	271.1 ± 24.0	10.7 ± 0.04
	1.0 mL	203.2 ± 44.2	17.7 ± 0.07	239.1 ± 17.8	10.7 ± 0.04

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[1] *Corresponding Author: abdmohamed@ksu.edu.sa