Pasting and rheological properties of rice starch as affected by pullulan

被引：121

作者：

Chen, Long ^{[1
,2
]}

Tong, Qunyi ^{[1
,2
]}

Ren, Fei ^{[2
,3
]}

Zhu, Guilan ^{[2
]}

机构：

[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

[3] Southwest Univ Sci & Technol, Coll Life Sci & Technol, Mianyang 621010, Peoples R China

来源：

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES | 2014年 / 66卷

关键词：

Rice starch; Pullulan; Rheological properties; Macromolecular interaction; GUAR GUM; RETROGRADATION; GELATINIZATION; AMYLOSE; COATINGS;

D O I：

10.1016/j.ijbiomac.2014.02.052

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Effect of pullulan (PUL) on the pasting, rheological properties of rice starch (RS) was investigated. The swelling power, amylose leaching, and confocal laser scanning microscopy (CLSM) observation of the samples were also conducted to explore the possible interaction between starch and pullulan. Rapid visco-analysis (RVA) showed that PUL significantly changed viscosity parameters of rice starch-pullulan (RS-PUL) mixtures. Dynamic rheological measurements revealed that the modulus (G', G '') of the mixtures increased with the increase of pullulan concentration from 0.01% to 0.07%, but then decreased with the increase of pullulan concentration from 0.07% to 0.50%. The pasting and rheological properties of samples indicated that pullulan could blend well with rice starch and promote the gelatinization of starch granules at low concentration of pullulan, but suppress the gelatinization of starch granules at high concentration of pullulan. The results of swelling power, leached amylose and CLSM observation of samples further suggest that the interaction between starch and pullulan occurred in the RS-PUL system and the interaction was hypothesized to be responsible for these results. (C) 2014 Elsevier B.V. All rights reserved.

引用

页码：325 / 331

页数：7

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