Effect of spring dextrin on retrogradation of wheat and corn starch gels

The influence of spring dextrin (SD) on the gelatinized starch retrogradation was investigated by wide X-ray diffraction (WXRD), differential scanning calorimetry (DSC) and molecular dynamic (MD) simulation. Different wheat and corn starch gels were prepared with the addition of SD3, SD5, SD7 or SD9. WXRD results showed that recrystallinity of wheat and corn starch gels was reduced with the addition of SD7 or SD9. Alternatively, SD3 or SD5 accelerated recrystallinity. Enthalpies of retrograde wheat and corn starch gels were analyzed using the Avrami equation and confirmed the WXRD results. Finally, MD simulation was adapted to predict the interaction of SD and starch fraction in water, and the results showed that the SD disturbed starch retrogradation by altering starch fraction–starch fraction interaction. Based on the obtained results of WXRD, DSC and MD, it was concluded that the addition of SDs significantly influences starch long-term retrogradation. Schematic of proposed SD disturbing on starch retrogradation in excess water. [Display omitted] •Spring dextrin significantly affects the starch long-term retrogradation.•The extent of retrogradation is related to molecular weight of spring dextrin.•Hydrogen bonds and VdW attraction are the main factor driving force.