Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch
| Autor: | Kaihe Chen, Kai Yang, Xingfeng Shao, Yuheng Zhai, Yanan Li, Xiaohu Luo, Jiali Xing, Hao Zhang |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
freeze-thaw stability
Health (social science) food.ingredient Pectin Starch Enthalpy Plant Science TP1-1185 physicochemical properties Health Professions (miscellaneous) Microbiology Article Viscosity chemistry.chemical_compound Differential scanning calorimetry food Rheology Dynamic modulus Food science pectin Chemistry Chemical technology food and beverages waxy rice starch Dynamic mechanical analysis Food Science |
| Zdroj: | Foods Foods, Vol 10, Iss 2419, p 2419 (2021) Volume 10 Issue 10 |
| ISSN: | 2304-8158 |
| Popis: | In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products. |
| Databáze: | OpenAIRE |
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