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

被引：50
作者：
Kim, Hyun-Seok [1 ]
Patel, Bhavesh [1 ]
BeMiller, James N. [1 ]
机构：
[1] Purdue Univ, Dept Food Sci, Whistler Ctr Carbohydrate Res, W Lafayette, IN 47907 USA
来源：
CARBOHYDRATE POLYMERS | 2013年 / 98卷 / 02期
关键词：
Amylose; Hydrocolloids; Rice starch; Starch-hydrocolloid interactions; DIFFERENT MOLECULAR-WEIGHTS; RICE STARCH; RETROGRADATION BEHAVIOR; MAIZE STARCH; NONSTARCH POLYSACCHARIDES; RHEOLOGICAL DESCRIPTION; KAPPA-CARRAGEENAN; GUAR GUMS; WAXY CORN; GELATINIZATION;
D O I：
10.1016/j.carbpol.2013.07.035
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
引用
收藏
页码：1438 / 1448
页数：11
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