Improvement on the freeze–thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L
| Autor: | Eiji Yamazaki, Hironobu Nambu, Kazuhito Imamura, Toshio Matsuoka, Yoshiaki Kasubuchi, Yasuki Matsumura, Toru Sago, Osamu Kurita |
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| Rok vydání: | 2013 |
| Předmět: |
Corchorus
Polymers and Plastics Surface Properties Starch Polysaccharide Zea mays chemistry.chemical_compound food Rheology Polysaccharides Plant Gums Materials Chemistry medicine Food science Composite material Cryopreservation chemistry.chemical_classification Guar gum Corchorus olitorius Syneresis Viscosity Chemistry Organic Chemistry food and beverages food.food Plant Leaves Microscopy Electron Scanning Gels Corn starch Xanthan gum medicine.drug |
| Zdroj: | Carbohydrate Polymers. 94:555-560 |
| ISSN: | 0144-8617 |
| DOI: | 10.1016/j.carbpol.2013.01.079 |
| Popis: | 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. |
| Databáze: | OpenAIRE |
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