Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions.
Combinations of 4 rice starches with amylose (AM) contents of 0%, 15%, 22%, and 28% and 8 hydrocolloids (xanthan, guar gum, CMC, sodium alginate, HPMC, κ-, ι-, λ-carrageenan) were used (4.75% starch and 0.25% hydrocolloid). With a few exceptions, addition of a hydrocolloid increased peak and final η, breakdown, setback, G″, and η(*), K, and ηa,100 values. It is concluded that the AM content of the starch was a greater determinant of pasting, paste, and gel properties than was the added hydrocolloid at the 19:1 (w/w) starch-hydrocolloid ratio used. Reinforced is the previous conclusion that the properties of a starch-hydrocolloid combination are determined by the specific combination.
Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907-2009, USA.
Hyun-Seok
HS
Kim
Bhavesh
B
Patel
James N
JN
BeMiller
D000464:Alginates / Q000737:chemistry; D000687:Amylopectin / Q000737:chemistry*; D000688:Amylose / Q000737:chemistry*; D002266:Carboxymethylcellulose Sodium / Q000737:chemistry; D002351:Carrageenan / Q000737:chemistry; D003102:Colloids; D005524:Food Technology; D005685:Galactans / Q000737:chemistry; D020723:Glucuronic Acid / Q000737:chemistry; D006603:Hexuronic Acids / Q000737:chemistry; D065347:Hypromellose Derivatives; D008351:Mannans / Q000737:chemistry; D008747:Methylcellulose / Q000031:analogs & derivatives / Q000737:chemistry; D053149:Plant Gums / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000737:chemistry; D012212:Rheology; D013213:Starch / Q000737:chemistry*
D000464:Alginates; D003102:Colloids; D005685:Galactans; D006603:Hexuronic Acids; D008351:Mannans; D053149:Plant Gums; D011135:Polysaccharides, Bacterial; D065347:Hypromellose Derivatives; D020723:Glucuronic Acid; D002351:Carrageenan; D008747:Methylcellulose; D013213:Starch; D000688:Amylose; D000687:Amylopectin; C007894:guar gum; D002266:Carboxymethylcellulose Sodium; C002563:xanthan gum
Amylose; Hydrocolloids; Rice starch; Starch–hydrocolloid interactions