title: Influence of cyclodextrins on texture behavior and freeze-thaw stability of kappa-carrageenan gel.
abstract: The influences of cyclodextrins (CDs) on texture characteristics and freeze-thaw stability of κ-carrageenan gel were investigated using texture profile analysis (TPA) and synthesis test. The TPA results demonstrated that the texture behavior of gelatinized κ-carrageenan was obvious influenced by CDs. Hardness was strengthened at low CD concentrations (1-2%, w/w) and then weakened along with the increase of CD concentrations. Springiness was significantly weakened after the CDs were added. Gumminess showed the similar change as hardness and chewiness dropped along with the concentration increasing of CDs, while cohesiveness had little change after the addition of CDs. Moreover, CDs improved the freeze-thaw stability of gelatinized κ-carrageenan. In both texture behavior and freeze-thaw stability aspects, the influences of modified CDs were superior to that of natural CDs. According to the experimental results, a proposed model was given to illuminate the distribution of CDs in the gelatinized κ-carrageenan.
authors.affiliation: School of Biotechnology and Food Science, Anyang Institute of Technology, Huanghe Road, Anyang 455000, China. Electronic address: wheat1997@yahoo.com.
authors.forename: Chao
authors.initials: C
authors.lastname: Yuan
authors.affiliation: School of Biotechnology and Food Science, Anyang Institute of Technology, Huanghe Road, Anyang 455000, China.
authors.forename: Lei
authors.initials: L
authors.lastname: Du
authors.affiliation: School of Biotechnology and Food Science, Anyang Institute of Technology, Huanghe Road, Anyang 455000, China.
authors.forename: Guangjie
authors.initials: G
authors.lastname: Zhang
authors.affiliation: School of Food Science and Technology, Southern Yangtze University, 1800 Lihu Road, Wuxi 214122, China. Electronic address: jinlab2008@yahoo.com.
authors.forename: Zhengyu
authors.initials: Z
authors.lastname: Jin
authors.affiliation: School of Biotechnology and Food Science, Anyang Institute of Technology, Huanghe Road, Anyang 455000, China.
authors.forename: Hui
authors.initials: H
authors.lastname: Liu
mesh_terms: D002351:Carrageenan / Q000737:chemistry*; D003505:Cyclodextrins / Q000494:pharmacology*; D004355:Drug Stability; D005615:Freezing; D005782:Gels / Q000737:chemistry; D006244:Hardness; D006358:Hot Temperature
chemical_list: D003505:Cyclodextrins; D005782:Gels; D002351:Carrageenan
keywords: Cyclodextrins; Gel network; Synthesis; Texture profile analysis; κ-Carrageenan