Influence of Amylose/Amylopectin Ratio of Starch on the Gel Property of Pectin

被引：0
|
作者：
Hu X. [1 ]
Liu C. [1 ]
Liang R. [1 ]
Chen J. [1 ]
Chen R. [1 ]
He X. [1 ]
机构：
[1] Nanchang University, State Key Laboratory of Food Science and Technology, Nanchang
来源：
Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 11期
关键词：
Amylose/ amylopectin ratio; Gel; High methoxyl pectin; Rheological properties; Texture properties;
D O I：
10.16429/j.1009-7848.2019.11.004
中图分类号：
学科分类号：
摘要：
Influence of different amylose/amylopectin ratio of starch on the gel property of high methoxyl pectin were studied by using an oscillatory rheometer and Texture Profile Analysis. Dynamic rheological studies suggested that as the proportion of amylose increased, the G' and G″ values of the mixed gel increased, the tan δ decreased, and gave rise to better viscoelasticity. In static rheological studies, pectin gel remained pseudo-plastic fluids despite the presence of starch, and in the presence of higher proportion of amylose, the mixed gel showed higher consistency coefficient K and lag ring area, and lower fluid index n. The textural properties of the mixed gel were influenced by the proportion of amylose. Hardness, adhesiveness and cohesiveness of the gel significantly increased with the increase of the proportion of amylose. It is concluded that the amylose proportion of the starch in the pectin gel was a great determinant of gel property. Hydrogen bonding between pectin and starch might was a major physical force affecting gel texture as testified by adding urea. © 2019, Editorial Office of Journal of CIFST. All right reserved.
引用
收藏
页码：31 / 37
页数：6
相关论文
共 22 条
  • [1] Ikeda S., Foegeding E.A., Hagiwara T., Rheological study on the fractal nature of the protein gel structure, Langmuir, 15, 25, pp. 8584-8589, (1999)
  • [2] Tsoga A., Richardson R.K., Morris E.R., Role of cosolutes in gelation of high-methoxy pectin. Part 1. Comparison of Sugars and polyols, Food Hydrocolloids, 18, 6, pp. 907-919, (2004)
  • [3] Morris E.R., Powell D.A., Gidley M.J., Et al., Conformations and interactions of pectins: I. Polymorphism between Gel and Solid States of Calcium polygalacturonate, Journal of Molecular Biology, 155, 4, pp. 507-516, (1982)
  • [4] Picout D.R., Richardson R.K., Rolin C., Et al., Ca 2+-induced gelation of low methoxy pectin in the presence of oxidised starch. Part 1. Collapse of Network structure, Carbohydrate Polymers, 43, 2, pp. 113-122, (2000)
  • [5] Picout D.R., Richardson R.K., Morris E.R., Co-gelation of calcium pectinate with potato maltodextrin. Part 2. Analysis of Co-Gel moduli, Carbohydrate Polymers, 43, 2, pp. 143-153, (2000)
  • [6] Evageliou V., Richardson R.K., Morris E.R., Co-gelation of high methoxy pectin with oxidised starch or potato maltodextrin, Carbohydrate Polymers, 42, 3, pp. 233-243, (2000)
  • [7] Picout D.R., Richardson R.K., Morris E.R., Co-gelation of calcium pectinate with potato maltodextrin. 1. Network Formation on cooling, Carbohydrate Polymers, 43, 2, pp. 133-141, (2000)
  • [8] Funami T., Kataoka Y., Omoto T., Et al., Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of Guar Gums with Different Molecular Weights on the Gelatinization Behavior of Corn starch, Food Hydrocolloids, 19, 1, pp. 15-24, (2005)
  • [9] Kaur L., Singh J., Singh H., Et al., Starch-cassia gum interactions: A microstructure-Rheology study, Food Chemistry, 111, 1, pp. 1-10, (2008)
  • [10] Shi X., Bemiller J.N., Effects of food gums on viscosities of starch suspensions during pasting, Carbohydrate Polymers, 50, 1, pp. 7-18, (2002)
123