The role of alkali in sweet potato starch-Mesona chinensis Benth polysaccharide gels: Gelation, rheological and structural properties
| Autor: | Mingyue Shen, Xiuying Han, Yu Luo, Jianhua Xie, Liyuan Rong, Wenmeng Liu, Yanming Ren, Wenhao Xiao |
|---|---|
| Rok vydání: | 2021 |
| Předmět: |
China
education 02 engineering and technology Alkalies Polysaccharide Biochemistry 03 medical and health sciences Viscosity chemistry.chemical_compound Rheology Polysaccharides Structural Biology Dietary Carbohydrates Colloids Ipomoea batatas Medicine Chinese Traditional Molecular Biology Potato starch 030304 developmental biology chemistry.chemical_classification 0303 health sciences Lamiaceae Sodium bicarbonate fungi Temperature Water Starch General Medicine Dynamic mechanical analysis 021001 nanoscience & nanotechnology Alkali metal chemistry Chemical engineering 0210 nano-technology Sodium carbonate Gels |
| Zdroj: | International Journal of Biological Macromolecules. 170:366-374 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2020.12.166 |
| Popis: | According to the Chinese traditional black jelly production process, a critical step to ensure the quality of jelly is to add alkali to it. In this study, the effects of sodium carbonate (Na2CO3) and sodium bicarbonate (NaHCO3) on the pasting, rheological, textural, and structural properties of sweet potato starch (SPS)-Mesona chinensis Benth polysaccharide (MCP) gels were evaluated. Adding Na2CO3 at low concentration reduced the final viscosity (FV) of SPS-MCP gels, whereas adding it at a high concentration increased the FV. Adding NaHCO3 can increase the FV of SPS-MCP gels in a concentration-dependent manner. Rheological results indicated that adding NaHCO3 at a low concentration decreased the storage modulus of SPS-MCP gels, whereas adding it at a high concentration increased the storage modulus. The storage modulus of SPS-MCP gels increased with increasing concentration of NaHCO3. The addition of Na2CO3 and NaHCO3 improved the textural properties of SPS-MCP gels and decreased the water mobility. Infrared results indicated that adding alkali can enhance the hydrogen bonding between SPS and MCP. Scanning electron microscopy results suggested that alkali can reduce the size of gels, and make the structure more compact. |
| Databáze: | OpenAIRE |
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