Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch
Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch
复制标题
玉米纤维胶（CFG）对玉米淀粉糊化和热行为的影响
DOI：
10.1016/j.carbpol.2014.08.071
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发表时间：
2015-01-22
影响因子：
11.2
通讯作者：
Yin, Lijun
中科院分区：
文献类型：
--
作者：
Qiu, Shuang;Yadav, Madhav P.;Yin, Lijun
玉米纤维胶（CFG）是一种新型的阿拉伯木聚糖水胶体，近年来的研究表明其在食品加工中具有很大的潜力。本研究研究了玉米淀粉与CFG的相互作用。将玉米淀粉悬浮液与0.1%、0.25%、0.5%、1.0% (w/w) CFG混合制备玉米淀粉/CFG共混凝胶。对其膏体和热性能、流变性能、微观结构、浸出直链淀粉和膨胀力特性进行了评价。与参比相比，CFG的加入降低了复合体系的峰值粘度和击穿，但增加了RVA测量的最终粘度。随着CFG添加浓度的增加，玉米淀粉凝胶的溶胀力和直链淀粉的浸出量均降低。DSC加热过程表明，玉米淀粉/CFG混合物的热特性变化不大。当CFG加入时，玉米淀粉的存储模量（G'）和损失模量（G"）等流变参数均有所增加，这支持了复合体系中CFG与直链淀粉相互作用的假设。共聚焦激光扫描显微镜（CLSM）证实，添加CFG会抑制淀粉组分从颗粒中浸出，从而导致凝胶微观结构的变化，添加CFG会使淀粉颗粒形貌更加致密。(C) 2014 Elsevier Ltd.版权所有。
Corn fiber gum (CFG) was a novel arabinoxylan hydrocolloid and recent researches showed its considerable potential in food processing. In this study, the interactions of maize starch and CFG were studied. Maize starch/CFG blend gels were prepared from maize starch suspension mixing with 0.1%, 0.25%, 0.5%, 1.0% (w/w) CFG. The pasting and thermal properties, rheological properties, microstructure, leached amylose and swelling power characteristics were evaluated. Compared with the reference, CFG addition lowered peak viscosity and breakdown of the composite system, but increased final viscosity in RVA measurement. The swelling power and the amount of leached amylose of maize starch gels were reduced as the addition concentration of CFG increased. The thermal characteristics of maize starch/CFG mixtures varied insignificantly as determined in DSC heating process. Rheological parameters, such as storage modulus (G') and loss modulus (G"), of the maize starches were observed to increase when CFG was present, supporting the hypothesis that the interaction between CFG and amylose could happen in the composite system. Confocal laser scanning microscopy (CLSM) confirmed changes in gels microstructure as starch components tended to be inhibited from leaching out of the granules when CFG was added, and the morphology of starch granule was more compact when CFG was added. (C) 2014 Elsevier Ltd. All rights reserved.