کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10375940 | 880376 | 2005 | 10 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Influence of xyloglucan on gelatinization and retrogradation of tapioca starch
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
Dynamic and steady shear rheometry and differential scanning calorimetry (DSC) were used to investigate effects of xyloglucan (XG) on gelatinization and retrogradation of tapioca starch (TS). The viscosity of TS/XG pastes immediately after gelatinization increased with increasing XG content at the total polysaccharide concentration of 3.5%. Gelatinized TS alone showed pseudoplastic flow at low shear rates and dilatant behavior at higher shear rates (about >1 sâ1), while mixtures with XG did not show dilatancy. Mechanical spectra of TS pastes containing XG were more liquid-like than those of TS pastes without XG. XG provides shear stability to the TS during storage. Increases in dynamic moduli during storage at 5 °C were suppressed in the presence of XG. In contrast, the retrogradation ratio determined based on DSC increased more rapidly in the presence of XG. These results suggest that XG forms a continuous liquid phase in a mixture to impart better mechanical stability during storage but to accelerate re-ordering of starch polysaccharides by effectively reducing the amount of water available for starch.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 6, November 2005, Pages 1054-1063
Journal: Food Hydrocolloids - Volume 19, Issue 6, November 2005, Pages 1054-1063
نویسندگان
Theeranan Temsiripong, Rungnaphar Pongsawatmanit, Shinya Ikeda, Katsuyoshi Nishinari,