Effect of oxidised starch on calcium pectinate gels

被引：12
作者：
Abdulmola, NA
Richardson, RK
Morris, ER [1 ]
机构：
[1] Natl Univ Ireland Univ Coll Cork, Dept Food Sci Food Technol & Nutr, Cork, Ireland
[2] Cranfield Univ, Silsoe Coll, Bedford MK45 4DT, England
来源：
FOOD HYDROCOLLOIDS | 2000年 / 14卷 / 06期
关键词：
oxidised starch; pectin; thermodynamic incompatability; biopolymer mixtures;
D O I：
10.1016/S0268-005X(00)00038-2
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Small-deformation oscillatory measurements have been used to study the effect of low-viscosity oxidised starch on the rheology of calcium pectinate gels formed by controlled cooling from the sol state at high temperature. Large reductions in modulus (G'; 0.5% strain; 10 degreesC) were observed at starch concentrations below the minimum critical concentration for gelation of oxidised starch alone under the same conditions (similar to 32 wt%). This behaviour is tentatively ascribed to thermodynamic incompatibility between the two polymers causing incipient precipitation of calcium pectinate within the gel network. (C) 2000 Elsevier Science Ltd. All rights reserved.
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收藏
页码：569 / 577
页数：9
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