Gel formation in mixtures of high amylopectin potato starch and potato starch
Gel formation in mixtures of high amylopectin potato starch and potato starch
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DOI：
10.1016/j.carbpol.2004.03.021
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发表时间：
2004-07
影响因子：
11.2
通讯作者：
F. Ortega-Ojeda;H. Larsson;A. Eliasson
中科院分区：
文献类型：
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作者：
F. Ortega-Ojeda;H. Larsson;A. Eliasson
采用小变形振荡流变仪研究了马铃薯淀粉颗粒对马铃薯淀粉和高支链淀粉凝胶流变行为的影响。当与在140 °C下处理的样品相比时，颗粒残留物对在90 °C下处理的样品的流变学性质的影响是明显的，在140 °C下处理的样品中没有发现颗粒残留物。天然马铃薯淀粉中直链淀粉的存在导致更强的网络形成，因为马铃薯淀粉在90和140 °C处理后均给出比HAPP更高的模量值。此外，直链淀粉可能加强了HAPP的网络，因为当天然马铃薯淀粉添加到系统中时获得更高的模量值。混合物的模量值也随着系统中多糖浓度的增加而增加，这是由于多糖链接触和缠结的增加。最后，发现与天然马铃薯淀粉相比，来自马铃薯淀粉的商业直链淀粉和HAPP的混合物导致较低的G′值。这表明直链淀粉的来源对于与天然支链淀粉的共混物的性质是重要的。
The effects of starch granules on the rheological behaviour of gels of native potato and high amylopectin potato (HAPP) starches have been studied with small deformation oscillatory rheometry. The influence of granule remnants on the rheological properties of samples treated at 90 °C was evident when compared with samples treated at 140 °C, where no granule remnants were found. The presence of amylose in native potato starch gave to stronger network formation since potato starch gave higher moduli values than HAPP, after both 90 and 140 °C treatments. In addition, amylose may have strengthened the network of HAPP because higher moduli values were obtained when native potato starch was added to the system. The moduli values of the mixtures also increased with increasing polysaccharide concentration in the system, which is due to an increment in the polysaccharide chain contacts and entanglements. Finally, it was found that a mixture of commercial amylose from potato starch and HAPP resulted in lower values of G′ compared to native potato starch. This indicates that the source of amylose is important for the properties in a blend with native amylopectin.