Deciphering the formation rule and anti-retrogradation potential of starch/ferulic acid/ovalbumin composite gels: A ratio modulation and interaction perspective.

To improve the quality of starch gels and enhance their anti-retrogradation behavior, this work developed a wheat starch composite gel system incorporating ovalbumin (OVA) at various ferulic acid (FA) ratios. RVA revealed that the incorporation of OVA and FA effectively facilitated the starch pasting process. FT-IR analysis indicated that OVA and FA disrupted the intermolecular hydrogen bonding network of starch during the modification process, consequently leading to a reduction in the energy storage modulus of the gel. This reduction in the energy storage modulus of the gel was observed. Conversely, the gel exhibited enhanced water-retention capabilities, as evidenced by the LF-NMR test, which revealed a substantial augmentation in the bound water content. The results of the hardness test confirmed that the gel had good elasticity and palatability. This study provides a theoretical basis for applying OVA and FA in gel products. It proposes a new method to enhance the anti-retrogradation of gels, potentially promoting stability and prolonging the shelf life of gel-based food products.