Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels
Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels
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DOI：
10.1016/j.foodhyd.2021.107391
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发表时间：
2022-01-09
影响因子：
10.7
通讯作者：
Xie, Jianhua
中科院分区：
文献类型：
--
作者：
Rong, Liyuan;Shen, Mingyue;Xie, Jianhua
近年来，越来越多的水胶体被开发应用于淀粉改性，仙草胶（Mesona chinensis Benth gum，MCG）被认为是一种经济、新型的淀粉改性水胶体。研究了黄原胶（XG）、瓜尔豆胶（GG）和MCG对聚苯乙烯（PS）的糊化、流变、质构和热性能的影响。糊化结果表明，与XG和GG相似，MCG显著提高了淀粉的糊化温度，延缓了淀粉在加热环境中的吸水和崩解。随着淀粉有效浓度的增加，MCG对短期老化的抑制作用比其他胶更明显。XG、GG和MCG的加入提高了PS凝胶的应变稳定性、弹性和硬度，这是由于在PS-水胶体基质中通过氢键形成了更致密的结构。PS-MCG凝胶的粘弹性、硬度、咀嚼性和热稳定性均优于其他PS水胶体凝胶，表明MCG有效地影响了PS的凝胶特性，在淀粉改性领域具有重要的应用价值。本文所获得的信息将有助于进一步了解MCG与其他商业胶对淀粉改性的不同效果，扩大MCG和PS在食品工业中的实际应用，提高经济效益。
In recent years, more and more hydrocolloids are explored and applied in the modification of native starch, Mesona chinensis Benth gum (MCG) is considered as an economical and novel starch-modification hydrocolloid like other businesses gum. In this study, the effects of xanthan gum (XG), guar gum (GG), and MCG on the pasting, rheological, texture, and thermal properties of PS were investigated. Pasting results showed that similar with XG and GG, MCG significantly increased the pasting temperature, and retarded starch water-absorption and disintegration in heating environment. The inhibitory effect of MCG on short-term retrogradation was more evident than other gums by increasing the effective concentration of starch. The strain resistibility, elastic property, and hardness of PS gels were enhanced after the addition of XG, GG, and MCG, given that more compact structure was formed by hydrogen bond in the PS-hydrocolloid matrix. Furthermore, PS-MCG gels exhibited more prominent viscoelasticity, hardness, chewiness, and thermal stability than other the PShydrocolloid gels, indicating that MCG effectively affected the gel properties of PS, which plays an important role in the field of starch modification. The information obtained in this paper will aid in further understanding the different effects on starch modification between MCG and other business gum, expanding the practical applications and increasing the economic effect of MCG and PS in the food industry.