Gelatinization and Retrogradation Properties of Wheat Starch with Added Konjac Glucomannan or Artemisia sphaerocephala Krasch. Gum

This work evaluates the effect of the various proportions of konjac glucomannan (KGM) and Artemisia sphaerocephala Krasch. Gum (ASKG) on the gelatinization structure, and retrogradation characteristics of wheat starch (WS). The Rapid Viscosity Analyzer (RVA), iodine colorimetric reaction, Scanning Electron Microscope (SEM), Fourier transform infrared (FTIR) spectroscopy, X‐ray diffraction analysis (XRD), and dynamic time sweep measurements, among other instruments are used to evaluate the structural properties, gelatinization, and retrogradation characteristics of WS, KGM/WS mixture, and ASKG/WS mixture. The addition of KGM/ASKG to WS improves the peak viscosity, final viscosity, breakdown value, setback value, swelling power, G′ and G″ values, and tan δ. Meanwhile, the amount of amylose leached, retrogradation enthalpy, and relative crystallinity reduced, and the gel structure appears to become more consistent and stable, with an increase in the number of inter‐ and intramolecular hydrogen bonds. These findings show that the presence of an interaction between KGM/ASKG and WS, boosted gel intensity and textural qualities while suppressing short and long‐term WS retrogradation. In order to evaluate the influences of various addition proportions of konjac glucomannan (KGM) and Artemisia sphaerocephala Krasch. Gum (ASKG) on the gelatinization properties, structure, and retrogradation characteristics of the wheat starch (WS).