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<p>Pea starch (PS) has a rapid retrogradation rate, which limits its industrial applications. This study evaluated the effects of adding varying concentrations of xylitol (X), Arabic gum (AG), and pectin (P) on the pasting properties and retrogradation kinetics of PS-based systems with 12% solids content during storage at 4&#xa0;°C for 7&#xa0;days using nuclear magnetic resonance (<sup>1</sup>H-NMR) and differential scanning calorimetry (DSC). Results showed that the addition of X diminished all the PS pasting viscosity values due to water uptake, limiting water availability for starch gelatinization. Nevertheless, X was effective in reducing solely the PS short-term retrogradation at 1% addition up to 3&#xa0;days, while these effects were not significant at higher concentrations or longer storage times, possibly due to a displacement of these molecules by the starch chains with natural tendency to retrograde. AG had no significant impact on either the pasting or retrogradation properties of PS and this could be possibly due to the predominance of AG intermolecular interactions that led to a phase separation, without altering water availability or starch mobility and retrogradation during storage. In contrast, P significantly increased the viscosity of the suspensions due to the formation of multiple hydrogen bonds and its high water absorption capacity, which limited PS gelatinization and restricted amylose leaching, thereby delaying its retrogradation rate. Overall, this study demonstrates that the addition of natural compounds can improve the storage stability of PS pastes at 4&#xa0;°C for up to 7&#xa0;days by delaying starch retrogradation, expanding its potential for both food and non-food applications.</p>

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Pea Starch Pasting and Retrogradation Properties and their Modulation by the Addition of Natural Compounds: Molecular Insights via 1H-NMR Relaxation

  • 期刊论文

  • 发表日期：

    2025年12月1日

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  • Guido Rolandelli,
  • Silvio Rodriguez,
  • María del Pilar Buera

摘要

Pea starch (PS) has a rapid retrogradation rate, which limits its industrial applications. This study evaluated the effects of adding varying concentrations of xylitol (X), Arabic gum (AG), and pectin (P) on the pasting properties and retrogradation kinetics of PS-based systems with 12% solids content during storage at 4 °C for 7 days using nuclear magnetic resonance (1H-NMR) and differential scanning calorimetry (DSC). Results showed that the addition of X diminished all the PS pasting viscosity values due to water uptake, limiting water availability for starch gelatinization. Nevertheless, X was effective in reducing solely the PS short-term retrogradation at 1% addition up to 3 days, while these effects were not significant at higher concentrations or longer storage times, possibly due to a displacement of these molecules by the starch chains with natural tendency to retrograde. AG had no significant impact on either the pasting or retrogradation properties of PS and this could be possibly due to the predominance of AG intermolecular interactions that led to a phase separation, without altering water availability or starch mobility and retrogradation during storage. In contrast, P significantly increased the viscosity of the suspensions due to the formation of multiple hydrogen bonds and its high water absorption capacity, which limited PS gelatinization and restricted amylose leaching, thereby delaying its retrogradation rate. Overall, this study demonstrates that the addition of natural compounds can improve the storage stability of PS pastes at 4 °C for up to 7 days by delaying starch retrogradation, expanding its potential for both food and non-food applications.