期刊
FOOD HYDROCOLLOIDS
卷 102, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2019.105618
关键词
Gel network; Resistant starch; Storage stability; Syneresis; Viscoelasticity
资金
- National Science Centre of Poland [UMO-2013/11/B/NZ9/01951]
Effect of the 0.05 and 0.20% (w/w) admixture of xanthan gum (XG) upon short and long-term retrogradation of 4, 5 and 6% potato starch gels was studied in relation to the amylose/amylopectin ratio in the starches. Recorded mechanical spectra, gel texture, syneresis, resistant starch content and x-ray patterns of the normal and waxy potato starch gels revealed that XG promoted the formation of a three-dimensional gel network independently on the amylose/amylopectin ratio. It meant that XG favored the short-term retrogradation after samples preparation. Simultaneously, the presence of XG in admixture with potato starch hindered and promoted long-term retrogradation of the gels of normal and waxy starch gels, respectively.
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