Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures

被引：0

作者：

Hussain R. ^{[1
]}

Vatankhah H. ^{[1
]}

Singh A. ^{[1
]}

Ramaswamy H.S. ^{[1
]}

机构：

[1] Department of Food Science and Agricultural Chemistry, MacDonald Campus, McGill University, 111 Lakeshore Ste. 21, Anne-de-Bellevue, H9X 3V9, QC

来源：

Carbohydrate Polymers | 2016年 / 150卷

关键词：

CLSM; DSC; High pressure; Locust bean gum; Resistant cornstarch; Rheology;

D O I：

10.1016/j.carbpol.2016.05.039

中图分类号：

学科分类号：

摘要：

In this study, effects of a 30 min high pressure (HP) treatment (200-600 MPa) at room temperature on the rheological, thermal and morphological properties of resistant corn starch (RS) (5% w/w) and locust bean gum (LBG) (0.25, 0.50 and 1.0% w/v) dispersions were evaluated. Results showed that the storage modulus (G′), loss modulus (G′′), and apparent viscosity values of starch/gum (RS/LBG) mixtures were enhanced with an increase pressure level, and demonstrated a bi-phasic behavior. HP treated RS/LBG samples were predominantly either solid like (G′ > G′′) or viscous (G′′ > G′), depending on the pressure level and LBG concentrations. Differential scanning calorimetry (DSC) analysis of the pressurized mixtures showed a major effect on gelatinization temperatures (To, Tp,), and it was observed that RS/LBG mixtures gelatinized completely at ≥400 MPa with a 30 min holding time. Confocal laser scanning microscopy (CLSM) images confirmed that at 600 MPa, RS/LBG mixtures retained granular structures and their complete disintegration was not observed even at the endpoint of the gelatinization. © 2016 Elsevier Ltd. All rights reserved.

引用

页码：299 / 307

页数：8

共 58 条

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