期刊
FOOD HYDROCOLLOIDS
卷 21, 期 8, 页码 1296-1301出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2006.10.008
关键词
cross-linked; starch; pectin; rheology
Rheological characterisation of uncross-linked (UPS) and cross-linked (CPS) waxy maize starch with pectin was conducted to determine the influence of pectin on the properties of the starch. The viscoelastic behaviour of 5% (w/v) gel systems containing UPS and CPS polysaccharides at 25 degrees C was evaluated by small angle deformation oscillation rheometry. Viscoelasticity measurements of the crosslinked polysaccharides indicated that the elastic component increased after cross-linking. Among all gels studied, the properties of the CPS mixtures (ratios 2:3 and 3:2) showed quite high storage (G') and loss (G'') moduli (compared with gels of other ratios), indicating that gels of these two particular ratios had the greatest degree of elasticity and were very well structured. The results suggest that crosslinking between starch and pectin molecules can give rise to novel rheological properties. (C) 2006 Elsevier Ltd. All rights reserved.
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