title: Improvement on the freeze-thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L.
abstract: Effect of the polysaccharide from leaves of Corchorus olitorius L. (PLC) on the freeze-thaw (FT) stability of corn starch gel was studied. PLC was incorporated into the starch gel at 0.7% and total solid was adjusted to 6.0%. The syneresis was measured by the centrifugal-filtration method and, as a result, addition of PLC reduced effectively the syneresis of the starch gel even after 5 FT cycles, which was less than one third that of the normal starch gel. The rheological changes of the starch/PLC gel during the FT treatments were evaluated while the gel remained on the rheometer plate. The starch/PLC gel had less significant changes in the rheological parameters during the FT cycles than starch/guar gum or xanthan gum gel systems. SEM images showed that PLC stabilized the gel matrix surrounding pores, which would contribute to both a lower syneresis production and a higher stability in the rheological behavior at FT.
authors.affiliation: Mie Prefecture Industrial Research Institute, Takachaya 5-5-45, Tsu, Mie 514-0819, Japan. yamaze00@pref.mie.jp
authors.forename: Eiji
authors.initials: E
authors.lastname: Yamazaki
authors.forename: Toru
authors.initials: T
authors.lastname: Sago
authors.forename: Yoshiaki
authors.initials: Y
authors.lastname: Kasubuchi
authors.forename: Kazuhito
authors.initials: K
authors.lastname: Imamura
authors.forename: Toshio
authors.initials: T
authors.lastname: Matsuoka
authors.forename: Osamu
authors.initials: O
authors.lastname: Kurita
authors.forename: Hironobu
authors.initials: H
authors.lastname: Nambu
authors.forename: Yasuki
authors.initials: Y
authors.lastname: Matsumura
mesh_terms: D032381:Corchorus / Q000737:chemistry*; D015925:Cryopreservation; D005782:Gels; D008855:Microscopy, Electron, Scanning; D053149:Plant Gums / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry* / Q000648:ultrastructure; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure; D013499:Surface Properties; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry*
chemical_list: D005782:Gels; D053149:Plant Gums; D011134:Polysaccharides; D013213:Starch