Influences of chitosan on freeze-thaw stability ofArenga pinnatastarch

This study aims to investigate chitosan (CS) with five different molecular weight (Mw) on freeze-thaw stability ofArenga pinnatastarch (APS) gel subjected to five freeze-thaw cycles (FTC). The syneresis of APS gels was reduced by adding CS and the APS gel with high Mw CS had lower syneresis duo to a higher water holding capacity (P < 0.05). The addition of CS significantly decreased the hardness and molecular ordered structure of APS gel. In addition, CS could improve the microstructural stability. The results suggested that CS could effectively improve the freeze-thaw stability of APS gel, and CS with higher Mw might have more practical utility to improve stability of APS gel.

Automated summary

The study showed that the addition of chitosan (CS) can effectively improve the freeze-thaw stability of Arenga pinnata starch (APS) gel, especially high molecular weight CS can enhance the water holding capacity and microstructural stability of APS gel.