Modulating storage stability of binary gel by adjusting the ratios of starch and kappa-carrageenan

This study aimed to investigate the interaction mechanism of the waxy starch and kappa carrageenan (KC) gel with different ratios during co-gelatinization and storage. Water distributions, mobilities and rheological properties of the mixture gels were studied. When KC concentration was low (0.5%KC and 4% starch), the starch dominated the system, and the gel strength was the lowest. When KC concentration increased to 0.75%, the gel had the lowest change rate of fracture force, and the most homogeneous network of the freeze-dried gel was observed. When KC concentration increased to 1.0%, the gel strength was high, but the uneven structure led to the instability of the gel. Overall, the gel with 0.75%KC and 4% starch was the most stable during storage, and the exclusion of the two components to each other was the weakest, resulting in the uniform structure of the gel.

Automated summary

The study found that in the gel with different ratios of waxy starch and kappa carrageenan, the gel with 0.75% KC and 4% starch was the most stable, with a uniform structure.