Effect of polysaccharides on the gelatinization properties of cornstarch dispersions.
Konjac glucomannan (KG, neutral), carboxymethylcellulose (CMC, negatively charged), and chitosan (positively charged) were added to cornstarch dispersions to study the effect of polysaccharide-starch interactions on starch gelatinization properties. Pasting and retrogradation properties were measured with a rheometer and DSC. Swelling properties of the starch granules were determined by solubility index, swelling power, and particle size distribution. Depending on the nature of the different polysaccharides, viscosities of cornstarch dispersions were affected differently. The particle size distributions were not influenced by the addition of any of the polysaccharides. Swelling results showed that the KG and CMC molecules interacted with the released or partly released amylose in the cornstarch dispersions. This was correlated with the short-term retrogradation of the starch pastes being retarded by the additions of KG and CMC. However, the chitosan molecules appeared not to associate with the amylose, so the retrogradation of the chitosan-cornstarch dispersions was not retarded.
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, People's Republic of China.
Zhiting
Z
Xu
Fang
F
Zhong
Yue
Y
Li
Charles F
CF
Shoemaker
Wallace H
WH
Yokoyama
Wenshui
W
Xia
D002152:Calorimetry, Differential Scanning; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry; D055598:Chemical Phenomena; D048271:Chitosan / Q000737:chemistry; D008351:Mannans / Q000737:chemistry; D010316:Particle Size; D011134:Polysaccharides / Q000737:chemistry*; D012995:Solubility; D013213:Starch / Q000737:chemistry*; D014783:Viscosity
D008351:Mannans; D011134:Polysaccharides; C022901:(1-6)-alpha-glucomannan; D013213:Starch; D048271:Chitosan; D002266:Carboxymethylcellulose Sodium