Exploring the impact of sodium alginate and calcium chloride on rice starch retrogradation, enhancing shelf-life and quality of rice-based products.

In order to explore the effect mechanism of sodium alginate and calcium chloride on the retrogradation of rice starch, a differential scanning calorimeter was used to study the effect of sodium alginate and calcium chloride on the thermodynamic properties of rice starch retrogradation, and the Avrami model was used to analyze the retrogradation activity of rice starch. Mechanical parameters, and the influence results were verified using thermogravimetric analysis. The results showed that the 3?mmol/L calcium chloride group, the mass fraction 0.9% sodium alginate group and their mixtures increased the gelatinization peak temperature of rice starch by 1.0%, 1.1% and 2.2% respectively, and increased the gelatinization enthalpy by 4.7%. , 14.0% and 21.4%; after 21 days of storage, calcium chloride had no significant effect on the retrogradation of rice starch (P<0.05). The mass fraction of 0.6% sodium alginate and its mixture with calcium chloride respectively reduced the rice starch. The retrogradation enthalpy decreased by 23.7% and 27.6%, reducing the retrogradation rate by 33.9% and 36%; calcium chloride, sodium alginate (0.9%) and their mixtures changed the nucleation method of rice starch from instant nucleation to continuous nucleation. , and reduced the crystallization rate constant of rice starch by 73.0%, 90.1% and 95.3% respectively; the mixture of sodium alginate (0.6%) and calcium chloride reduced the moisture loss rate of retrograded rice starch by 87.1%, verifying that sodium alginate and chlorine Inhibitory effect of calcium chloride mixture on rice starch retrogradation

Introduction to Starch Retrogradation and Study Objectives

The retrogradation of starch is a critical phenomenon that significantly affects the quality and shelf-life of starchy food products. In the context of rice starch, which is a staple in many diets around the world, mitigating retrogradation could lead to improvements in the textural and nutritional quality of rice-based foods. Recent studies have highlighted the potential of sodium alginate and calcium chloride as agents that can modulate the retrogradation characteristics of rice starch. This post delves into a comprehensive investigation that utilized differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA) to explore the effects of these substances on the thermodynamic and mechanical properties of rice starch retrogradation.

Methodological Approach: Analyzing Rice Starch Behavior

The study systematically examined the influence of sodium alginate and calcium chloride on rice starch by observing changes in gelatinization peak temperature, gelatinization enthalpy, and the activity of retrogradation. The Avrami model, renowned for its precision in analyzing crystallization kinetics, was employed to further understand the retrogradation behavior of rice starch in the presence of these additives.

Enhanced Thermal Stability with Additives

The findings from the study are compelling. When added to rice starch, both 3 mmol/L calcium chloride and 0.9% mass fraction sodium alginate independently increased the gelatinization peak temperature by 1.0% and 1.1%, respectively. More notably, their combination enhanced this temperature by 2.2%, indicating a synergistic effect in elevating the thermal stability of rice starch. Furthermore, the gelatinization enthalpy saw substantial increases of 4.7%, 14.0%, and 21.4% with calcium chloride, sodium alginate, and their mixture, respectively. This suggests an enhanced energy requirement for gelatinization, indicative of a more stable starch structure against retrogradation.

Differential Impact on Rice Starch Retrogradation

However, the study revealed that after 21 days of storage, calcium chloride alone did not significantly impact the retrogradation of rice starch, as evidenced by the statistical analysis (P<0.05). On the other hand, sodium alginate (at a mass fraction of 0.6%) and its combination with calcium chloride were found to decrease the retrogradation enthalpy by 23.7% and 27.6%, respectively, alongside a reduction in the retrogradation rate by 33.9% and 36%. These results underscore the effectiveness of sodium alginate, particularly when used in conjunction with calcium chloride, in retarding the retrogradation process.

Modulating the Nucleation and Crystallization Processes

A pivotal discovery of the investigation was the alteration in the nucleation method of rice starch from instantaneous to continuous, facilitated by calcium chloride, sodium alginate (0.9%), and their mixtures. This change was accompanied by a significant decrease in the crystallization rate constant of rice starch by 73.0%, 90.1%, and 95.3%, respectively, highlighting a marked slowdown in the retrogradation process.

Implications for Moisture Retention and Retrogradation Inhibition

Moreover, the blend of sodium alginate (0.6%) and calcium chloride showcased a remarkable reduction in the moisture loss rate of retrograded rice starch by 87.1%. This finding not only confirms the inhibitory effect of the sodium alginate and calcium chloride mixture on rice starch retrogradation but also suggests potential applications in enhancing the moisture retention of rice-based products during storage.

Conclusion: Advancing Food Preservation through Additives

In conclusion, this study provides valuable insights into the role of sodium alginate and calcium chloride as effective modulators of rice starch retrogradation. Their application could be a game-changer in the food industry, offering new avenues for improving the shelf-life and quality of rice-based products. Further research and development in this area could lead to innovative food preservation techniques that benefit both producers and consumers alike.

For futher details of this article and research, feel free to contact our team for assistance.

Original research was done by He Lu, Xiang Zhongqi, Zhou Yanqing, Li Anping, Yang Ying, Zhao Wenjing

About ETprotein:

ETprotein, a reputable plant protein vegan protein Chinese factory manufacturer and supplier, is renowned for producing, stocking, exporting, and delivering the highest quality organic bulk vegan protein and plant proteins. They include Organic rice protein, clear rice protein, pea protein, clear pea protein, oat protein, watermelon seed protein, pumpkin seed protein, sunflower seed protein, mung bean protein, peanut protein, various of plant peptides etc. Their offerings, characterized by a neutral taste, non-GMO, allergen-free attributes, cater to a diverse range of industries. They serve nutraceutical, pharmaceutical, cosmeceutical, veterinary, as well as food and beverage finished product distributors, traders, and manufacturers across Europe, USA, Canada, Australia, Thailand, Japan, Korea, Brazil, and Chile, among others.

ETprotein specialization includes exporting and delivering tailor-made protein powder and finished nutritional supplements. Their extensive product range covers sectors like Food and Beverage, Sports Nutrition, Weight Management, Dietary Supplements, Health and Wellness Products, and Infant Formula, ensuring comprehensive solutions to meet all your protein needs.

As a trusted company by leading global food and beverage brands and Fortune 500 companies, ETprotein reinforces China’s reputation in the global arena. For more information or to get a free sample of their protein products, please contact them and email sales(at)ETprotein.com today.