Influence of guar gum on granule morphologies and rheological properties of maize starch

被引：85

作者：

Nagano, Takao ^{[2
]}

Tamaki, Eri ^{[2
]}

Funami, Takahiro ^{[1
]}

机构：

[1] San Ei Gen FFI Inc, Osaka 5618588, Japan

[2] Ehime Univ, Fac Educ, Matsuyama, Ehime 7908577, Japan

来源：

CARBOHYDRATE POLYMERS | 2008年 / 72卷 / 01期

关键词：

guar gum; maize starch; gelatinization; confocal laser scanning microscopy; dynamic viscoelastic measurements;

D O I：

10.1016/j.carbpol.2007.07.028

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of guar gum on the microstructure and viscoelastic properties of maize starch was investigated using confocal laser scanning microscopy (CLSM) and dynamic viscoelastic measurements. CLSM showed that guar gum had little effect on the swelling behavior of starch granules during heating. It also indicated that guar gum tended to inhibit starch components from leaching out of starch granules during gelatinization, as the average molecular weight or concentration of added guar gum increased. Dynamic viscoelastic measurements showed that the mechanical loss tangent tan 6 of the pastes increased with increasing concentration of added guar gum. In conclusion, guar gum inhibits starch components from leaching out of starch granules to the continuous phase of starch pastes during gelatinization, resulting in an increase in viscous characteristics in the system. (c) 2007 Elsevier Ltd. All rights reserved.

引用

页码：95 / 101

页数：7

共 42 条

[1] Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch [J].