Short-term retrogradation behaviour of corn starch is inhibited by the addition of porcine plasma protein hydrolysates

Abstract The potential inhibition of porcine plasma protein hydrolysates (PPPH) on the short-term retrogradation of corn starch (CS) was investigated. Compared with native CS, PPPH significantly enhanced breakdown and decreased the total setback in a rapid visco analyser (RVA) measurement ( P G ′) and increase in the loss tangent (tan δ ) in the presence of PPPH. Differential scanning calorimetry results showed that PPPH significantly reduced the gelatinization enthalpies (Δ H g) and retrogradation enthalpies (Δ H r) of CS ( P