The effect of freeze–thaw cycles on microstructure and physicochemical properties of four starch gels

The effect of repeated freeze–thaw (FT) cycles (up to seven) on microstructure, thermal and textural properties of four starch gels from various botanical origins (gingko, Chinese water chestnut, potato and rice) was investigated and compared by scanning electronic microscope, differential scanning calorimetry and texture analyzer. The chemical composition and molecular structure of four starches were also examined. The Chinese water chestnut, potato and rice starch gels formed a honey-comb structure after 7 FT cycles, while gingko starch gel exhibited lamellar structure. The 7 FT cycles decreased the transition temperatures and enthalpies of four starches in comparison with each native starch, and the retrogradation percentage followed the order: rice > gingko > Chinese water chestnut > potato. The 7 FT cycles increased the hardness of all the evaluated starch gels and decreased springiness and cohesiveness. Results showed that the molecular structure of starches caused notable differences to the microstructure and textural properties of starch gels. The higher amount of longer branch chain (degree of polymerization (DP) > 18) might benefit the formation of the lamellar structure of gingko starch. The percentage of branch chains (DP 18–23) was negatively related with the springiness and cohesiveness of native starch gels, while the percentage of medium chains (DP 12–17) was positively related to the springiness of starch gels after 7 FT cycles.

The effect of 7 freeze–thaw cycles on microstructure of four starch gels (gingko, Chinese water chestnut, potato, rice).Figure optionsDownload as PowerPoint slideHighlights
► The microstructure of four starch gels after 7 FT cycles was measured.
► Gingko starch showed a lamellas structure different from other starches.
► The lamella structure of gingko starch was related to the longer chains (DP > 18).
► The medium chain (DP 12–23) affected the springiness and cohesiveness.