Effects of different media on the rheological properties of Ginkgo biloba L. starch pastes

The rheological property of starch pastes is an important influencing factor during the processing of starchy food. The effect of different mediums on the Brabender viscosity characteristics of Ginkgo biloba L. starch (GBLS) pastes were investigated by using Brabender viscosimeter, involving the concentration of GBLS, pH value of the medium, and the concentration of sucrose and common salt. As show by the Brabender viscosity curves, the beginning gelatinization temperature, heat and cold stability of GBLS pastes decrease with the increase of concentration of GBLS. However, the maximum viscosity and retrogradation increase with the increase of concentration of GBLS. The pH value of the medium has a great effect on the Brabender viscosity of 60 g/kg GBLS paste. When the medium is at pH7, its heat stability and retrogradation are the best, while its cold stability is the lowest. Sucrose also has great effect on the Brabender viscosity of 60 g/kg GBLS paste. With the increase of sugar concentration, the beginning gelatinization temperature of GBLS increases, and so does its maximum viscosity and retrogradation, but its heat and cold stability decreases. On the contrary, salt has little effect on the Brabender viscosity of 60 g/kg GBLS paste. The results of this study offeres valuable references for the further processing of Ginkgo biloba L. starchy products.