Tropical Journal of Pharmaceutical Research

Original Research Article | OPEN ACCESS

Effect of some oligosaccharides on functional properties of wheat starch

Jie Zeng , Haiyan Gao, GuangLei Lei, Junliang Sun, Hanjun Ma

School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, China;

For correspondence:- Jie Zeng Email: zengjie623@163.com Tel:+86 373 3693005

Received: 25 August 2013 Revised: 10 December 2014 Published: 30 January 2015

Citation: Zeng J, Gao H, Lei G, Sun J, Ma H. Effect of some oligosaccharides on functional properties of wheat starch. Trop J Pharm Res 2015; 14(1):7-14 doi: 10.4314/tjpr.v14i1.2

© 2015 The authors.
This is an Open Access article that uses a funding model which does not charge readers or their institutions for access and distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0) and the Budapest Open Access Initiative (http://www.budapestopenaccessinitiative.org/read), which permit unrestricted use, distribution, and reproduction in any medium, provided the original work is properly credited..

Abstract

Purpose:To investigate the effects of oligosaccharides on the functional properties of wheat starch.

Methods:The blue value, retrogradation and pasting properties of wheat starch were determined. In addition, water activity (Aw), melting enthalpy and melting temperature of wheat starch paste were analyzed.

Results:Fructo-oligosaccharide (FOS) and xylo-oligosaccharide (XOS) inhibited the retrogradation of wheat starch. The peak viscosity of wheat starch with oligosaccharides increased from 3238 ± 8 to 3822 ± 10 cP, with the highest peak obtained for sucrose. The setback of wheat starch decreased (from 1158 ± 5 to 799 ± 6 cP), with the lowest setback for FOS. Aw of control sample changed significantly (falling from 0.978 ± 0.025 to 0.397 ± 0.013) when the drying time was from 6 to 12 hours, while the Aw of the samples to which different oligosaccharides were added only showed slight decrease (from 0.98 ± 0.019 to 0.854 ± 0.022). During storage, the Aw of all starch pastes decreased, and the Aw and melting enthalpy of the samples containing FOS and XOS were significantly lower than that of the control after 6 days storage at 4 and 30 °C.

Conclusion:A certain level of oligosaccharides can improve the functional properties of wheat starch paste and thus broaden its application prospects in food and pharmaceutical industries.

Keywords: Melting enthalpy, Oligosaccharides, Pasting properties, Water activity, Wheat starch