Effects of food gums on viscosities of starch suspensions during pasting
Effects of food gums on viscosities of starch suspensions during pasting
复制标题
DOI：
10.1016/s0144-8617(01)00369-1
复制
发表时间：
2002-10-01
影响因子：
11.2
通讯作者：
BeMiller, JN
中科院分区：
文献类型：
--
作者：
Shi, XH;BeMiller, JN
用Brookfield粘度计测定了淀粉在低浓度(淀粉3.6%、树胶0.4%)溶液中的糊化曲线。在淀粉糊化过程中，胶体对淀粉的粘度产生了不同程度的影响(增大或减小，或略有增加，或无影响)。在羧甲基纤维素(CMC)、结冷胶、黄原胶、瓜尔豆胶和海藻酸钠的存在下，普通玉米淀粉在正常淀粉糊化温度之前的粘度增加。糯玉米、糯米、木薯、普通大米、土豆和小麦淀粉的反应喜忧参半。淀粉糊化前粘度的升高主要是由于某些浸提分子(主要是直链淀粉)和某些胶体之间的相互作用造成的，而带负电荷的胶体(CMC、Carageenans、藻酸盐、黄原胶)使马铃薯淀粉糊化峰值粘度显著降低。磷酸基团对马铃薯淀粉的排斥力和这些胶分子上的负电荷被假设为原因。这一假设得到了类似体系(马铃薯淀粉加盐溶液和磷酸化普通玉米淀粉加阴离子胶)的结果的支持，这两个体系也都产生了较低的峰值粘度。通过对加热到95℃的马铃薯淀粉在无剪切的离子胶溶液中的显微镜观察，发现这些胶改变了颗粒的糊化过程。(C)2002爱思唯尔科学有限公司。保留所有权利。
Pasting curves of starches in gum (hydrocolloid) solutions at low concentrations (starch 3.6%, gum 0.4%) were produced with a Brookfield viscometer. Gums produced a variety of effects on viscosities of starches during starch pasting (increase or decrease greatly or slightly or no effect). A viscosity increase before the normal starch pasting temperature was detected for normal maize starch in the presence of carboxymethylcellulose (CMC), gellan, xanthan, guar gum, and sodium alginate. Waxy maize, waxy rice, tapioca, regular rice, potato, and wheat starches gave mixed responses. It appeared that interactions between certain leached molecules, primarily amyloses, and certain gums were responsible for the viscosity increase occurring before starch pasting.The pasting peak viscosity of potato starch was greatly decreased by negatively charged gums (CMC, carageenans, alginate, xanthan). The repelling forces between the phosphate groups on potato starch and the negative charges on molecules of these gums were hypothesized to be the cause. This hypothesis was supported by results from similar systems (potato starch plus salt solution and phosphorylated normal maize starch plus anionic gums), both of which systems also produced lower peak viscosities. It was found, by microscopic examination of potato starch heated to 95 degreesC in solutions of ionic gums without shear, that the gums altered the granule pasting process. (C) 2002 Elsevier Science Ltd. All rights reserved.