Effect of high-pressure treatment on the structural and rheological properties of resistant corn starch/locust bean gum mixtures.
In this study, effects of a 30min high pressure (HP) treatment (200-600MPa) at room temperature on the rheological, thermal and morphological properties of resistant corn starch (RS) (5% w/w) and locust bean gum (LBG) (0.25, 0.50 and 1.0% w/v) dispersions were evaluated. Results showed that the storage modulus (G'), loss modulus (G''), and apparent viscosity values of starch/gum (RS/LBG) mixtures were enhanced with an increase pressure level, and demonstrated a bi-phasic behavior. HP treated RS/LBG samples were predominantly either solid like (G'>G'') or viscous (G''>G'), depending on the pressure level and LBG concentrations. Differential scanning calorimetry (DSC) analysis of the pressurized mixtures showed a major effect on gelatinization temperatures (To, Tp,), and it was observed that RS/LBG mixtures gelatinized completely at ≥400MPa with a 30min holding time. Confocal laser scanning microscopy (CLSM) images confirmed that at 600MPa, RS/LBG mixtures retained granular structures and their complete disintegration was not observed even at the endpoint of the gelatinization.
Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Ste. Anne de Bellevue, Québec, H9X 3V9, Canada.
Raza
R
Hussain
Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Ste. Anne de Bellevue, Québec, H9X 3V9, Canada.
Hamed
H
Vatankhah
Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Ste. Anne de Bellevue, Québec, H9X 3V9, Canada.
Ajaypal
A
Singh
Department of Food Science and Agricultural Chemistry, Macdonald Campus, McGill University, 21, 111 Lakeshore Ste. Anne de Bellevue, Québec, H9X 3V9, Canada. Electronic address: hosahalli.ramaswamy@mcgill.ca.
Hosahalli S
HS
Ramaswamy
D005685:Galactans / Q000737:chemistry*; D008351:Mannans / Q000737:chemistry*; D053149:Plant Gums / Q000737:chemistry*; D011312:Pressure; D012212:Rheology; D013213:Starch / Q000737:chemistry*; D013696:Temperature
D005685:Galactans; D008351:Mannans; D053149:Plant Gums; D013213:Starch; C017471:locust bean gum
CLSM; DSC; High pressure; Locust bean gum; Resistant cornstarch; Rheology