Interactions between modified starch and carrageenan during pasting

被引：43

作者：

Huc, D. ^{[1
,2
,3
]}

Matignon, A. ^{[1
,2
,3
,4
]}

Barey, P. ^{[5
]}

Desprairies, M. ^{[5
]}

Mauduit, S. ^{[5
]}

Sieffermann, J. M. ^{[1
,2
,3
]}

Michon, C. ^{[1
,2
,3
]}

机构：

[1] AgroParisTech, Ingn Procedes Aliment UMR1145, F-91300 Massy, France

[2] INRA, Ingn Procedes Aliment UMR1145, F-91300 Massy, France

[3] Conservatoire Natl Arts & Metiers, Ingn Procedes Aliment UMR1145, F-75003 Paris, France

[4] ESCF, Ecole Gregoire Ferrandi, F-75006 Paris, France

[5] Cargill, F-50500 Usine De Baupte, Baupte, France

来源：

FOOD HYDROCOLLOIDS | 2014年 / 36卷

关键词：

Carrageenan; Starch; Interaction; Gelatinization; Chemical physics; Rheology; POLYMER BLENDING LAWS; WAXY MAIZE STARCH; RHEOLOGICAL PROPERTIES; KAPPA-CARRAGEENAN; IOTA-CARRAGEENAN; COMPOSITE GELS; CORN STARCH; GUAR GUM; GELATINIZATION; XANTHAN;

D O I：

10.1016/j.foodhyd.2013.08.023

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study focused on starch/carrageenan blends. Its aim was to develop a method to evaluate if carrageenan was trapped or excluded by starch granules during pasting, and quantify the amount of interacting polysaccharide in the case of trapping. Four carrageenan samples and a modified waxy maize starch were used, where starch was pasted in carrageenan solutions. The set up method permitted, using an indirect titration, to evaluate the concentration of carrageenan in the supernatants of those 'pasted blends'. The quantity of carrageenan trapped by starch granules could then be obtained. The percentage of trapped kappa-carrageenan was higher than for iota-carrageenan. Increasing the rigidity of kappa-carrageenan chains decreases the amount of trapped carrageenan. To the contrary, decreasing the molecular weight leads to an increase in carrageenan trapping. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：355 / 361

页数：7

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