Influence of spent brewer’s yeast β-glucan on gelatinization and retrogradation of rice starch

The effects of β-glucan (BG) prepared from spent brewer’s yeast on gelatinization and retrogradation of rice starch (RS) were investigated as functions of mixing ratio and of storage time. Results of rapid visco-analysis (RVA) indicated that addition of BG increased the peak, breakdown, setback, and final viscosities, but decreased the pasting temperatures of the rice starch/β-glucan (RS/BG) mixtures. Differential scanning calorimetry (DSC) data demonstrated an increase in onset (To), peak (Tp), and conclusion (Tc) temperatures and a decrease in gelatinization enthalpy (ΔH1) with increasing BG concentration. Storage of the mixed gels at 4 °C resulted in a decrease in To, Tp, Tc, and melting enthalpy (ΔH2). The retrogradation ratio (ΔH2/ΔH1) and the phase transition temperature range (Tc − To) of the mixed gels increased with storage time, but this effect was reduced by the addition of BG. BG addition also slowed the syneresis of the mixed gels. Results of dynamic viscoelasticity measurement indicated that the addition of BG promoted RS retrogradation at the beginning and then retarded it during longer storage times. The added BG also retarded the development of gel hardness during refrigerated storage of the RS/BG mixed gels.