Interactions between wheat starch and cellulose derivatives in short-term retrogradation: Rheology and FTIR study

- Interaction mechanisms of wheat starch with CMC or MCC
- CMC could interact with amylose in the continuous phase during paste gelation.
- Water connected with COO− could affect interaction between amylose and CMC.
- MCC could intensify heterogeneous characteristic in wheat starch/MCC paste.

The understanding of the interactions between starch and cellulose hydrocolloids is crucial for equipment design and definition of operation parameters in the food industry. In the present study, the possible interactions of wheat starch (WS) with different levels (2-10%) of carboxymethyl cellulose (CMC) or microcrystalline cellulose (MCC) in short-term retrogradation were explored by dynamic rheological and Fourier transform infrared spectrum (FTIR) measurements. The chains of water-soluble CMC could creep into the continuous phase during paste gelation. It was found the amylose network structure was broken and the inter- and intra-molecular hydrogen bond of WS were weaken after gelation. Moreover, there were interactions between the chains of CMC and chains of amylose at higher CMC concentration. On other hand, water connected with COO− groups blocked the interactions between CMC chains and amylose, and the interactions among CMC chains. The amorphous phases of high crystalline MCC were just swollen during paste gelation. It results that heterogeneous microstructure with amylose and MCC domains unevenly distributed was in WS/MCC paste.

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