Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions

Combinations of 4 rice starches with amylose (AM) contents of 0%, 15%, 22%, and 28% and 8 hydrocolloids (xanthan, guar gum, CMC, sodium alginate, HPMC, kappa-, tau-, lambda-carrageenan) were used (4.75% starch and 0.25% hydrocolloid). With a few exceptions, addition of a hydrocolloid increased peak and final eta, breakdown, setback, G '', and eta(center dot), K, and eta(a,100) values. It is concluded that the AM content of the starch was a greater determinant of pasting, paste, and gel properties than was the added hydrocolloid at the 19:1 (w/w) starch-hydrocolloid ratio used. Reinforced is the previous conclusion that the properties of a starch-hydrocolloid combination are determined by the specific combination. (C) 2013 Elsevier Ltd. All rights reserved.