Influence of xanthan gum on the short- and long-term retrogradation of potato starches of various amylose content

被引：35

作者：

Dobosz, Anna ^{[1
]}

Sikora, Marek ^{[1
]}

Krystyjan, Magdalena ^{[1
]}

Lach, Radoslaw ^{[2
]}

Borczak, Barbara ^{[3
]}

机构：

[1] Agr Univ Krakow, Fac Food Technol, Dept Carbohydrates Technol, Balicka St 122, PL-30149 Krakow, Poland

[2] Univ Sci & Technol, Fac Mat Sci & Ceram, Mickiewicza St 30, PL-30059 Krakow, Poland

[3] Agr Univ Krakow, Fac Food Technol, Dept Human Nutr, Balicka St 122, PL-30149 Krakow, Poland

来源：

FOOD HYDROCOLLOIDS | 2020年 / 102卷

关键词：

Gel network; Resistant starch; Storage stability; Syneresis; Viscoelasticity; FREEZE-THAW STABILITY; RICE STARCH; RHEOLOGICAL PROPERTIES; DYNAMIC RHEOLOGY; GUAR GUM; GELATINIZATION; CORN; HYDROCOLLOIDS; STORAGE; MAIZE;

D O I：

10.1016/j.foodhyd.2019.105618

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Effect of the 0.05 and 0.20% (w/w) admixture of xanthan gum (XG) upon short and long-term retrogradation of 4, 5 and 6% potato starch gels was studied in relation to the amylose/amylopectin ratio in the starches. Recorded mechanical spectra, gel texture, syneresis, resistant starch content and x-ray patterns of the normal and waxy potato starch gels revealed that XG promoted the formation of a three-dimensional gel network independently on the amylose/amylopectin ratio. It meant that XG favored the short-term retrogradation after samples preparation. Simultaneously, the presence of XG in admixture with potato starch hindered and promoted long-term retrogradation of the gels of normal and waxy starch gels, respectively.

引用

页数：11

共 56 条

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