Effect of heating-cooling on rheological properties of tapioca starch paste with and without xanthan gum
Effect of heating-cooling on rheological properties of tapioca starch paste with and without xanthan gum
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DOI：
10.1016/j.foodhyd.2012.10.026
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发表时间：
2013-06-01
影响因子：
10.7
通讯作者：
Nishinari, Katsuyoshi
中科院分区：
文献类型：
--
作者：
Chantaro, Prawta;Pongsawatmanit, Rungnaphar;Nishinari, Katsuyoshi
研究了黄原胶（Xan）对木薯淀粉（TS）糊化特性的影响。采用快速粘度分析仪（RVA）和常规流变仪对TS/Xan（总多糖浓度为5%w/w）混合物在不同混合比（10/0、9.5/0.5、9/1和8.5/1.5）下的流变学特性进行了研究，以了解TS在加热-冷却循环中的糊化和糊化行为。Xan提高了TS分散体在糊化过程中的储能模量（G '）和损耗模量（G“）。TS/Xan糊剂倾向于更像固体，即，G'大于G“，随着Xan的增加。当保持在10 ℃时，TS/Xan糊剂的G'增加，表明网络形成。TS的糊化温度、峰值粘度、最终粘度和崩解值均随Xan含量的增加而增加，但RVA测定的消减值则相反。稳定剪切粘度的温度依赖性变得不那么明显，随着Xan含量的增加，冷却和再加热表明Xan使混合物更热稳定。结果表明，样品制备和测定条件对TS/Xan混合物的流变学性质有影响，在食品应用中应予以考虑。(C)2012爱思唯尔有限公司版权所有。
The effect of xanthan gum (Xan) on pasting and gelatinization behavior of tapioca starch (TS) was investigated. Rheological measurements of TS/Xan mixtures with 5% w/w total polysaccharide concentration at different mixing ratios (10/0, 9.5/0.5, 9/1 and 8.5/1.5) were performed to understand the pasting and gelatinization behavior of TS with and without Xan on heating-cooling cycle using a Rapid Visco Analyzer (RVA) and conventional rheometers. Xan increased storage modulus (G') and loss modulus (G '') of TS dispersions during gelatinization process. Pastes of TS/Xan tended to be more solid-like, i.e., G' larger than G '', with increasing Xan. The G' of TS/Xan paste increased when kept at 10 degrees C indicating the network formation. Pasting temperatures, peak viscosity, final viscosity and breakdown values of TS increased with increasing Xan content but the opposite result was observed in setback value from RVA measurement. Temperature dependence of steady shear viscosity became less pronounced with increasing Xan content on both cooling and reheating indicating that Xan made the mixture more thermally stable. All the results suggest that the sample preparation and measuring conditions influence the rheological properties of TS/Xan mixtures, which should be taken into account in food application. (C) 2012 Elsevier Ltd. All rights reserved.