文献类型： 外文期刊
作者： He, Huizi 2 ; Zhang, Yayuan 4 ; Hong, Yan 1 ; Gu, Zhengbiao 1 ;
作者机构： 1.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi, Jiangsu, Peoples R China
3.Jiangnan Univ, Synerget Innovat Ctr Food Safety & Nutr, Wuxi, Jiangsu, Peoples R China
4.Guangxi Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Nanning, Guangxi Provinc, Peoples R China
关键词： Amylose;Hydrocolloids;Retrogradation;Starch
期刊名称：STARCH-STARKE （ 影响因子：2.741； 五年影响因子：3.112 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： In this work, three kinds of hydrocolloids were used to investigate the effect of short-term and long-term retrogradation of corn starch to understand the mechanism of the hydrocolloid action on starch granules. Various analytical techniques, including the rapid viscosity analyzer, rheometer, differential scanning calorimetry (DSC), and dispersion stability analyzer, were used to determine the gelatinization and phase separation behavior and to understand the effect of hydrocolloids on the mechanism of starch retrogradation. DSC revealed that short-term retrogradation of amylose was retarded and restricted by xanthan gum. The X-ray diffraction indicated that the xanthan gum could prevent the recrystallization of amylopectin. The stability analysis, which was performed with the Turbiscan Easy Soft software, clearly suggested that addition of xanthan and guar gum can strongly stabilize the corn starch; this was quantified using the Turbiscan stability index. Thus, our results showed that xanthan and guar gum can improve the stability of corn starch/hydrocolloid systems.
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