Available water in konjac glucomannan-starch mixtures
| Autor: | George Srzednicki, Geneviève Llamas, Catherine Garnier, Jean Marc Schwartz, Patricia Le Bail, Delphine Queveau, Kilian Le Bail, Bruno Pontoire |
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| Přispěvatelé: | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA), Institut National de la Recherche Agronomique (INRA), LUNAM Université [Nantes Angers Le Mans], University of New South Wales [Sydney] (UNSW) |
| Rok vydání: | 2014 |
| Předmět: |
Konjac glucomannan
Gelatinization Retrogradation (starch) Starch General Chemical Engineering food and beverages General Chemistry Dynamic mechanical analysis Retrogradation Amylose complexes chemistry.chemical_compound Differential scanning calorimetry chemistry Rheology Amylose [SDV.IDA]Life Sciences [q-bio]/Food engineering [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Carvacrol Food science Freezable water Food Science |
| Zdroj: | Food Hydrocolloids Food Hydrocolloids, Elsevier, 2014, 41, pp.71-78. ⟨10.1016/j.foodhyd.2013.12.014⟩ |
| ISSN: | 0268-005X 1873-7137 |
| DOI: | 10.1016/j.foodhyd.2013.12.014 |
| Popis: | International audience; The effects of konjac glucomannan (KGM) on the gelatinization, retrogradation and complexation properties of potato and broad bean starches were investigated by differential scanning calorimetry and X ray diffraction. It was established that the addition of 1% KGM in starch suspensions causes a slight decrease in the amount of available water in the system. However, this seems sufficient to disrupt the gelatinization and the retrogradation of potato and broad bean starches. In addition, the ability of amylose to interact with carvacrol is strongly affected by the presence of KGM. A rheology study showed on one hand that addition of KGM to starch decreased the gel character of the system, irrespective of the presence of carvacrol. However, carvacrol induced a strong increase of the storage modulus of starch gel for the same KGM content. |
| Databáze: | OpenAIRE |
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