Abstract The gelatinization and retrogradation properties of wheat starch (WS) with the addition of the combination of stearic acid and sodium alginate (C-SA-AG) were investigated in this study. The results of differential scanning calorimetry (DSC) showed that C-SA-AG significantly increased the gelatinization onset temperature of WS by 2.6–3.4 °C, whereas decreased the gelatinization enthalpy of WS by 5.7–6.7 J/g. This suggested that C-SA-AG could obviously delay the gelatinization process of WS. The gel firmness, retrogradation enthalpy, the ratio of intensity at the band of 1047 cm−1 to 1022 cm−1 (R1047/1022), and the relative crystallinity (RC) of WS were significantly decreased with the addition of C-SA-AG by 322–346 g, 0.51–1.78 J/g, 0.06–0.12, and 7.12–9.05% after stored for 7 days at 4 °C, respectively. However, the loss factor (tanδt/tanδ0) was increased by 0.49–0.54 after sweeping for 120 min. This suggested that C-SA-AG could effectively retard the retrogradation of WS. During storage, the retrograded WS containing SA showed V-type crystal structure, which lost the A-type crystal structure of native WS.

中文翻译：

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添加硬脂酸和海藻酸钠的小麦淀粉糊化和回生特性

摘要 本研究研究了添加硬脂酸和海藻酸钠(C-SA-AG) 的小麦淀粉(WS) 的糊化和回生特性。差示扫描量热法 (DSC) 结果表明，C-SA-AG 使 WS 的糊化起始温度显着提高了 2.6-3.4 °C，而使 WS 的糊化焓降低了 5.7-6.7 J/g。这表明C-SA-AG 可以明显延迟WS 的糊化过程。C-SA-的加入显着降低了凝胶的硬度、回生焓、1047 cm-1与1022 cm-1波段的强度比（R1047/1022）以及WS的相对结晶度（RC）。在 4 °C 下储存 7 天后，AG 分别为 322–346 g、0.51–1.78 J/g、0.06–0.12 和 7.12–9.05%。然而，扫描 120 分钟后，损耗因子 (tanδt/tanδ0) 增加了 0.49-0.54。这表明 C-SA-AG 可以有效地延缓 WS 的回生。在储存过程中，含有SA的回生WS呈现V型晶体结构，失去了天然WS的A型晶体结构。