On the investigation of composite cooling/heating set gel systems based on rice starch and curdlan

被引：0

作者：

Wang, Jing ^{[1
]}

Ma, Qianhui ^{[1
]}

Cai, Pingxiong ^{[2
]}

Sun, Xinyu ^{[1
]}

Sun, Qingjie ^{[1
,3
]}

Li, Man ^{[1
,3
]}

Wang, Yanfei ^{[1
,3
]}

Zhong, Lei ^{[4
]}

Xie, Fengwei ^{[5
]}

机构：

[1] College of Food Science and Engineering, Qingdao Agricultural University, Shandong, Qingdao,266109, China

[2] Guangxi Key Laboratory of Green Chemical Materials and Safety Technology, Guangxi Engineering Research Center for New Chemical Materials and Safety Technology, Beibu Gulf University, Guangxi, Qinzhou,535000, China

[3] Qingdao Special Food Research Institute, Shandong, Qingdao,266109, China

[4] Guangxi Key Laboratory for Polysaccharide Materials and Modifications, Guangxi Higher Education Institutes Key Laboratory for New Chemical and Biological Transformation Process Technology, School of Chemistry and Chemical Engineering, Guangxi Minzu Univers

[5] School of Engineering, Newcastle University, Newcastle upon Tyne,NE1 7RU, United Kingdom

来源：

Food Chemistry | 2024年 / 438卷

基金：

中国国家自然科学基金;

关键词：

Cooling systems - Gels - Starch - Textures;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

In pursuit of advancing the understanding of composite gel systems, this study delves into the intricate realm of rheology, structural elucidation, and mechanical attributes. Specifically, it scrutinizes the symbiotic interplay between rice starch, a cooling-set gel, and curdlan, a thermo-irreversible heating-set gel. A higher curdlan content enhances the inter-chain hydrogen bonding between rice starch and curdlan, resulting in a denser gel structure and thus increased moduli, solid-like behavior, and mechanical properties, and reduced frequency-dependence, especially at high temperatures (>65 °C). For example, with 50 % curdlan incorporation, G′ (90 °C) improved by 252 %. Notably, thermal treatment can compromise the structural integrity of the rice starch gel, reducing strength and softening texture. However, this textural degradation can be effectively mitigated with, for example, 30 % curdlan incorporation, resulting in a 55-fold hardness increase at 85 °C. The knowledge gained from this work offers valuable guidance for tailoring starch-based gel products to specific properties. © 2023 Elsevier Ltd

引用