期刊
FOOD BIOPHYSICS
卷 15, 期 1, 页码 64-71出版社
SPRINGER
DOI: 10.1007/s11483-019-09600-3
关键词
Arabic gum; Guar gum; Normal potato starch; Relaxation times; Waxy potato starch; Xanthan gum
Molecular dynamics for pastes of two normal and one waxy potato starches and their binary mixtures with either arabic, guar or xanthan gum was determined. Spin-lattice and spin-spin relaxation times were measured by 1H NMR pulse spectrometer. Then, for water molecules the mean correlation time rotational mobility. Was calculated and analyzed. The measurements were taken after 2 h, and then after 1, 10, 30 and 90 days of storing at 5 degrees C. It was found that the susceptibility of pastes of potato starch to retrogradation was controlled, first of all, by the content of amylose. Amylose favored retrogradation. On the initial period of storing the length of the amylose chains played an essential role promoting retrogradation. Non-starchy polysaccharide hydrocolloids applied for blending potato starches influenced molecular properties of water in the pastes, particularly on long-term retrogradation. Generally, these components retarded that process.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据