VISCOELASTIC PROPERTIES OF MAIZE STARCH HYDROCOLLOID PASTES AND GELS
VISCOELASTIC PROPERTIES OF MAIZE STARCH HYDROCOLLOID PASTES AND GELS
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DOI：
10.1016/s0268-005x(09)80104-5
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发表时间：
1991-12-01
影响因子：
10.7
通讯作者：
DOUBLIER, JL
中科院分区：
文献类型：
--
作者：
ALLONCLE, M;DOUBLIER, JL
玉米淀粉水悬浮液（浓度：4%）在另一种多糖（瓜尔胶、刺槐豆胶或黄原胶）存在下糊化，浓度范围为0.1%至0.5%。 通过分三个步骤进行谐波测量，研究了这些混合系统的粘弹性行为：(i) 60 摄氏度下的力学谱，(ii) 25 摄氏度下的凝胶固化实验，以及 (iii) 25 摄氏度下凝胶的力学谱。 淀粉分散体被描述为复合材料，其在糊状和凝胶状态下的粘弹性特性主要由占总体积三分之二的溶胀颗粒所占据的体积分数决定。 连续相由于其自身的粘弹性特性而做出了额外的贡献。 添加的多糖集中在连续相中，随着水胶体含量的增加，其在复合材料的粘弹性行为中发挥越来越大的作用。 由于黄原胶系统的“弱”凝胶特性，黄原胶比半乳甘露聚糖具有更引人注目的效果。 此外，混合系统的机械谱表明它们的弹性低于单独的淀粉。 因此，水胶体对淀粉分散体进行了复杂的改性；这些可以归因于与不同多糖之间的不相容现象相关的相分离过程。
Maize starch aqueous suspensions (concentration: 4%) have been pasted in the presence of another polysaccharide (guar gum, locust bean gum or xanthan gum) at a concentration ranging from 0.1 to 0.5%. The viscoelastic behaviour of these mixed systems has been investigated by performing harmonic measurements in three steps: (i) a mechanical spectrum at 60-degrees-C, (ii) a gel-cure experiment at 25-degrees-C and (iii) a mechanical spectrum of the gel at 25-degrees-C. The starch dispersion being described as a composite, its viscoelastic properties in the pasted and in the gelled state, as well, are primarily governed by the volume fraction occupied by the swollen particles which accounts for two-thirds of the total volume. The continuous phase makes an additional contribution due to its own viscoelastic properties. The added polysaccharide is concentrated within the continuous phase which makes it play an increasing role in the viscoelastic behaviour of the composite as the hydrocolloid content is increasing. More spectacular effects are experienced with xanthan gum than with the galactomannans in relation to the 'weak' gel properties of xanthan systems. Furthermore, the mechanical spectra of the mixed systems indicate that they are less elastic than with starch alone. Complex modifications in the starch dispersion are thus brought about by the hydrocolloid; these can be ascribed to phase separation processes in relation to incompatibility phenomena between unlike polysaccharides.