Maize‐derived arabinoxylans modulate starch pasting, gel structure, and retrogradation

BACKGROUND Starch–fiber interactions play a paramount role in determining the functional quality and stability of starch‐based food products. This study systematically examined how maize arabinoxylans (MAX) influences the hydration, pasting, textural, and microstructural properties of maize starch gels. RESULTS Maize starch composites containing 0, 1, 3, 6, and 9 g 100 g −1 (w/w) MAX were subjected to water‐ and oil‐binding assays, Rapid Visco Analyzer (RVA) profiling, texture profile analysis (TPA), and scanning electron microscopy with morphometric quantification. Inclusion of MAX produced a marked shift in polymer–fluid dynamics: water‐binding capacity decreased from 0.95 (control) to 0.74–0.77 g g −1 , while oil‐binding capacity increased from 0.61 to 0.73 g g −1 at 9 g 100 g −1 MAX. Correspondingly, RVA pasting profiles exhibited concentration‐dependent reductions in peak, breakdown, and final viscosities, indicative of restricted granule swelling, diminished amylose leaching, and attenuated retrogradation. TPA revealed that gels with composites containing ≥ 6 g 100 g −1 MAX were significantly firmer, gummier, chewier, and more resilient both immediately and after 48 h of cold storage, confirming enhanced network rigidity and resistance to structural rearrangement. Microstructural analysis demonstrated a progressive transition where low MAX levels (1–3 g 100 g −1 ) yielded open, porous matrices, whereas higher levels (6–9 g 100 g −1 ) produced dense, cohesive architecture with thicker cell walls. CONCLUSION Collectively, these findings reveal that MAX contributes to the development of starch gels with controlled viscosity, improved structural stability, and minimized retrogradation. This mechanistic understanding provides a framework for tailoring starch–fiber composites in complex food matrices requiring controlled thickening and improved stability.