Location: Healthy Processed Foods ResearchTitle: Modulating storage stability of binary gel by adjusting the ratios of starch and kappa-carrageenan
|LUI, BO - Jiangnan University|
|ZHU, SONG - Jiangnan University|
|ZHONG, FANG - Jiangnan University|
|Yokoyama, Wallace - Wally|
|HUANG, DEJIAN - Jiangnan University|
|LI, YUE - Jiangnan University|
Submitted to: Carbohydrate Polymers
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/24/2021
Publication Date: 5/28/2021
Citation: Lui, B., Zhu, S., Zhong, F., Yokoyama, W.H., Huang, D., Li, Y. 2021. Modulating storage stability of binary gel by adjusting the ratios of starch and kappa-carrageenan. Carbohydrate Polymers. 268. Article 118264. https://doi.org/10.1016/j.carbpol.2021.118264.
Interpretive Summary: In this study the physical properties of the interaction between waxy maize starch and a nonstarch polysaccharide were analyzed. Waxy starches contain only the very large, branched chain starch, amylopectin. Most starch-based foods contain both amylose, the smaller linear polymer, and amylopectin. Although, usually the minor component, amylose usually dominates the textural properties. Waxy starches are useful in certain applications where retrogradation, the hardening and resulting expelling of liquids from a gel are undesirable. In this study we show that amylopectin interacts with other carbohydrates and the properties of amylopectin are modified by a small amount of the polysaccharide.
Technical Abstract: In this study, waxy maize starch (WS) and kappa carrageenan (KC) were gelatinized and the effects of different ratios of WS to KC on the water distribution, textural and rheological properties as well as microstructure of the samples were investigated. As the proportion of KC increased, the transversal relaxation time of water in the WS gels became shorter. KC bonded water molecules and inhibited the aging process of the starch molecule. During the gelatinization process, KC inhibited the swelling process of starch granules. A dynamic rheology temperature ramp test demonstrated that KC at 0.75% interacted more effectively with the starch granules during gelatinization to form a special network structure. The results of textural properties and low-field nuclear magnetic resonance analysis showed that 0.75% KC4% WS gel had the lowest rate of change of fracture force and the smallest ratio of tightly bound water, respectively. Scanning electron microscopy also showed the most homogeneous network of the freeze-dried binary 0.75%KC-4% WS gel.