کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
1384841 | 1500608 | 2016 | 9 صفحه PDF | دانلود رایگان |
• HP treatment (200–600 MPa) influenced the physical and structural properties of RS/LBG mixtures.
• A biphasic behavior was observed; LBG concentration is controlling factor rather than HP level.
• A complete gelatinization was observed (≥400 MPa) with little distingeration of RS/LBG granules.
• We explored strong correlation among rheology, thermal and morphological parameters.
• CLSM confirmed, transition of clustered shape particles to more stressed and entangled ones.
In this study, effects of a 30 min high pressure (HP) treatment (200–600 MPa) at room temperature on the rheological, thermal and morphological properties of resistant corn starch (RS) (5% w/w) and locust bean gum (LBG) (0.25, 0.50 and 1.0% w/v) dispersions were evaluated. Results showed that the storage modulus (G′), loss modulus (G′′), and apparent viscosity values of starch/gum (RS/LBG) mixtures were enhanced with an increase pressure level, and demonstrated a bi-phasic behavior. HP treated RS/LBG samples were predominantly either solid like (G′ > G′′) or viscous (G′′ > G′), depending on the pressure level and LBG concentrations. Differential scanning calorimetry (DSC) analysis of the pressurized mixtures showed a major effect on gelatinization temperatures (To, Tp,), and it was observed that RS/LBG mixtures gelatinized completely at ≥400 MPa with a 30 min holding time. Confocal laser scanning microscopy (CLSM) images confirmed that at 600 MPa, RS/LBG mixtures retained granular structures and their complete disintegration was not observed even at the endpoint of the gelatinization.
Journal: Carbohydrate Polymers - Volume 150, 5 October 2016, Pages 299–307