Effect of process conditions, and component concentrations on the viscosity of ?-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels
Effect of process conditions, and component concentrations on the viscosity of ?-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels
复制标题
工艺条件和组分浓度对 β-卡拉胶和预胶化交联蜡质玉米淀粉混合流体凝胶粘度的影响
DOI：
10.1016/j.foodhyd.2014.03.003
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发表时间：
2014
影响因子：
10.7
通讯作者：
Gladkowska-Balewicz I
中科院分区：
文献类型：
--
作者：
Gladkowska-Balewicz I
在Kinexus Pro旋转流变仪上采用叶片几何结构研究了κ-卡拉胶和预胶化交联蜡质玉米淀粉混合流体凝胶的形成和表征。研究了含有0.5 - 4%w/w淀粉的混合流体凝胶的粘度，并与仅κ-角叉菜胶的流体凝胶进行比较。研究了流体凝胶初始和最终粘度对在水胶体凝胶化期间施加的1至600 s-1之间的剪切速率和0.5至3 °C之间的冷却速率的依赖性，沿着改变其组分浓度的影响。与仅κ-角叉菜胶的流体凝胶相比，在流体凝胶形成期间预胶化的交联蜡质玉米淀粉的存在已显示使起始胶凝温度降低约2 °C。由于产生2%淀粉混合的流体凝胶，最终流体凝胶粘度明显增加26倍，这类复合流体凝胶有可能在脂肪替代产品中用作比它们的仅κ-角叉菜胶对应物更有效的增稠剂。
The formation and characterisation of κ-carrageenan and pregelatinised cross linked waxy maize starch mixed fluid gels on a Kinexus Pro rotational rheometer using vane geometry has been described. The viscosity of mixed fluid gels containing between 0.5 and 4% w/w starch was investigated and compared to fluid gels of κ-carrageenan only. The dependence of the fluid gels initial and final viscosity on the application of shear rates between 1 and 600 s−1, and cooling rate between 0.5 and 3 °C applied during hydrocolloid gelation was studied, along with the effect of altering the concentration of its components. The presence of pregelatinised cross linked waxy maize starch during fluid gel formation has been shown to decrease the onset gelling temperature by approximately 2 °C when compared to the κ-carrageenan only fluid gel. The apparent 26 fold increase in the final fluid gels viscosity as a result of producing a 2% starch mixed fluid gels has the potential for composite fluid gels of this kind to be used as more effective thickening agent in fat replacement products than their kappa-carrageen only counterparts.