Improvement on the freeze-thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L.

被引：43

作者：

Yamazaki, Eiji ^{[1
]}

Sago, Toru ^{[1
]}

Kasubuchi, Yoshiaki ^{[2
]}

Imamura, Kazuhito ^{[2
]}

Matsuoka, Toshio ^{[1
]}

Kurita, Osamu ^{[1
]}

Nambu, Hironobu ^{[2
]}

Matsumura, Yasuki ^{[3
]}

机构：

[1] Mie Prefecture Ind Res Inst, Tsu, Mie 5140819, Japan

[2] Taiyo Kagaku Co Ltd, Interface Solut Div, Yokaichi, Mie 5100844, Japan

[3] Kyoto Univ, Grad Sch Agr, Lab Qual Anal & Assessment, Div Agron & Hort Sci, Uji, Kyoto 6110011, Japan

来源：

CARBOHYDRATE POLYMERS | 2013年 / 94卷 / 01期

基金：

日本科学技术振兴机构;

关键词：

Corchorus olitorius L; Freeze-thaw; Syneresis; Corn starch; Rheology; MICROSTRUCTURE; CENTRIFUGATION; HYDROCOLLOIDS; TEMPERATURE; SYNERESIS; GELATION;

D O I：

10.1016/j.carbpol.2013.01.079

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effect of the polysaccharide from leaves of Corchorus olitorius L. (PLC) on the freeze thaw (FT) stability of corn starch gel was studied. PLC was incorporated into the starch gel at 0.7% and total solid was adjusted to 6.0%. The syneresis was measured by the centrifugal-filtration method and, as a result, addition of PLC reduced effectively the syneresis of the starch gel even after 5 FT cycles, which was less than one third that of the normal starch gel. The rheological changes of the starch/PLC gel during the FT treatments were evaluated while the gel remained on the rheometer plate. The starch/PLC gel had less significant changes in the rheological parameters during the FT cycles than starch/guar gum or xanthan gum gel systems. SEM images showed that PLC stabilized the gel matrix surrounding pores, which would contribute to both a lower syneresis production and a higher stability in the rheological behavior at FT. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：555 / 560

页数：6

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