Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature
Starch retrogradation is a primary contributor to the staling of bread. The impact of the surfactant glyceryl monostearate (GMS) on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4 °C for 2 h and 5 d. In this research, the incorporation of GMS (0...
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KeAi Communications Co., Ltd.
2025-09-01
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| Series: | Grain & Oil Science and Technology |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259825000329 |
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| author | Qi Xu Shangyuan Sang Yanli Wang Chin Ping Tan Lukasz Peplowski Xiaojuan Tang Man Meng Hongtao Lei |
| author_facet | Qi Xu Shangyuan Sang Yanli Wang Chin Ping Tan Lukasz Peplowski Xiaojuan Tang Man Meng Hongtao Lei |
| author_sort | Qi Xu |
| collection | DOAJ |
| description | Starch retrogradation is a primary contributor to the staling of bread. The impact of the surfactant glyceryl monostearate (GMS) on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4 °C for 2 h and 5 d. In this research, the incorporation of GMS (0.14 %, W/W, based on flour weight) significantly reduced the crumb firmness (P < 0.05). Molecular dynamics simulation vividly demonstrated the formation process of the single-helical amylose-GMS complex within 150 ns during the short-term retrogradation process of cooling the gelatinized starch for 2 h. X-ray diffraction analysis revealed that GMS slightly decreased the relative crystallinity of starch from 8.9 % to 7.8 % during long-term retrogradation. The reduction in R1047/1022 detected by Fourier-transform infrared spectroscopy indicated that GMS could reduce the degree of retrogradation. Solid-state 13C NMR analysis showed a characteristic resonance peak at 31.7 ppm for the GMS-starch complex. This study indicates that GMS holds great application potential in retarding starch retrogradation. |
| format | Article |
| id | doaj-art-24860cdfa2bc42a1871f300bcdb7176e |
| institution | DOAJ |
| issn | 2590-2598 |
| language | English |
| publishDate | 2025-09-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Grain & Oil Science and Technology |
| spelling | doaj-art-24860cdfa2bc42a1871f300bcdb7176e2025-08-20T02:56:21ZengKeAi Communications Co., Ltd.Grain & Oil Science and Technology2590-25982025-09-018317518110.1016/j.gaost.2025.05.003Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperatureQi Xu0Shangyuan Sang1Yanli Wang2Chin Ping Tan3Lukasz Peplowski4Xiaojuan Tang5Man Meng6Hongtao Lei7Key Laboratory of Detection and Risk Prevention of Key Hazardous Materials in Food, China General Chamber of Commerce, Ningbo Key Laboratory of Detection, Control, and Early Warning of Key Hazardous Materials in Food, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, ChinaKey Laboratory of Detection and Risk Prevention of Key Hazardous Materials in Food, China General Chamber of Commerce, Ningbo Key Laboratory of Detection, Control, and Early Warning of Key Hazardous Materials in Food, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China; School of Food Science and Technology, South China Agricultural University, Guanzhou 510642, China; Licheng Detection & Certification Group Co., Ltd., Zhongshan 528437, China; Corresponding author at: College of Food Science and Engineering, Ningbo University, Ningbo 315832, China.Key Laboratory of Detection and Risk Prevention of Key Hazardous Materials in Food, China General Chamber of Commerce, Ningbo Key Laboratory of Detection, Control, and Early Warning of Key Hazardous Materials in Food, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, ChinaKey Laboratory of Detection and Risk Prevention of Key Hazardous Materials in Food, China General Chamber of Commerce, Ningbo Key Laboratory of Detection, Control, and Early Warning of Key Hazardous Materials in Food, Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food Science and Engineering, Ningbo University, Ningbo 315832, China; Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, UPM, 43400 Serdang, Selangor, MalaysiaDepartment of Biophysics, Institute of Physics, Faculty of Physics, Astronomy and Informatics, Nicolaus Copernicus University in Toruń, Toruń 87-100, PolandCollege of Life Sciences, Linyi University, Linyi 276000, ChinaLicheng Detection & Certification Group Co., Ltd., Zhongshan 528437, ChinaSchool of Food Science and Technology, South China Agricultural University, Guanzhou 510642, ChinaStarch retrogradation is a primary contributor to the staling of bread. The impact of the surfactant glyceryl monostearate (GMS) on the structure and retrogradation characteristics of wheat starch gels was explored during storage at 4 °C for 2 h and 5 d. In this research, the incorporation of GMS (0.14 %, W/W, based on flour weight) significantly reduced the crumb firmness (P < 0.05). Molecular dynamics simulation vividly demonstrated the formation process of the single-helical amylose-GMS complex within 150 ns during the short-term retrogradation process of cooling the gelatinized starch for 2 h. X-ray diffraction analysis revealed that GMS slightly decreased the relative crystallinity of starch from 8.9 % to 7.8 % during long-term retrogradation. The reduction in R1047/1022 detected by Fourier-transform infrared spectroscopy indicated that GMS could reduce the degree of retrogradation. Solid-state 13C NMR analysis showed a characteristic resonance peak at 31.7 ppm for the GMS-starch complex. This study indicates that GMS holds great application potential in retarding starch retrogradation.http://www.sciencedirect.com/science/article/pii/S2590259825000329Crumb firmnessGlycerol monostearateRetrogradationWheat starch |
| spellingShingle | Qi Xu Shangyuan Sang Yanli Wang Chin Ping Tan Lukasz Peplowski Xiaojuan Tang Man Meng Hongtao Lei Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature Grain & Oil Science and Technology Crumb firmness Glycerol monostearate Retrogradation Wheat starch |
| title | Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature |
| title_full | Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature |
| title_fullStr | Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature |
| title_full_unstemmed | Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature |
| title_short | Effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature |
| title_sort | effect of glycerol monostearate on the structure and retrogradation of gelatinized wheat starch at high temperature |
| topic | Crumb firmness Glycerol monostearate Retrogradation Wheat starch |
| url | http://www.sciencedirect.com/science/article/pii/S2590259825000329 |
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