title: Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage.
abstract: The effects of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage were investigated by low field-nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), and texture profile analysis (TPA). The addition of pullulan reduced the transversal relaxation time of rice starch gels during cold storage. The microstructure of rice starch gel with 0.5% pullulan was denser and more uniform compared with that of rice starch without pullulan in each period of storage time. With regard to textural properties, 0.01% pullulan addition did not significantly change the texture of rice starch gels, while 0.5% pullulan addition appeared to reduce the hardness and retain the springiness of rice starch gels (P⩽0.05). The restriction effects of pullulan on water mobility and starch retrogradation were hypothesized to be mainly responsible for the water retention, gel structure maintenance, and modification of the textural attributes of rice starch gels.
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
authors: Long
authors: L
authors: Chen
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
authors: Yaoqi
authors: Y
authors: Tian
authors: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors: Qunyi
authors: Q
authors: Tong
authors: School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
authors: Zipei
authors: Z
authors: Zhang
authors: State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China. Electronic address: jinlab2008@yahoo.com.
authors: Zhengyu
authors: Z
authors: Jin
mesh_terms: D003080:Cold Temperature; D003102:Colloids / Q000737:chemistry; D005504:Food Analysis / Q000379:methods*; D005511:Food Handling; D005519:Food Preservation / Q000379:methods*; D005782:Gels / Q000737:chemistry*; D005936:Glucans / Q000737:chemistry*; D006244:Hardness; D009682:Magnetic Resonance Spectroscopy; D008855:Microscopy, Electron, Scanning; D012275:Oryza / Q000737:chemistry*; D013213:Starch / Q000737:chemistry*; D014867:Water / Q000737:chemistry
chemical_list: D003102:Colloids; D005782:Gels; D005936:Glucans; D014867:Water; C009109:pullulan; D013213:Starch
keywords: Amylopectin (PubChem CID: 439207); Amylose (PubChem CID: 53477771); Microstructure; Pullulan; Pullulan (PubChem CID: 92024139); Rice starch gel; Starch (PubChem CID: 24836924); Textural properties; Water (PubChem CID: 962); Water distribution