Binary hydrocolloids from starches and xanthan gum

Sikora, Marek; Kowalski, S.; Tomasik, Piotr

doi:10.1016/j.foodhyd.2007.05.007

Cited by 83 publications

(49 citation statements)

References 21 publications

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“…Pasting, gelling, and swelling properties of starch could be changed with a small amount of added polysaccharide. The interaction between polysaccharide and starch depends on factors that include negative charge, polymerization degree, and molecular weight 9 . Starch tolerance to salt could also be improved by adding an anionic polysaccharide, but the properties of anionic polysaccharide-starch complexes modified by salt are less known.…”

Section: Introductionmentioning

confidence: 99%

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Chen¹,

Wang²,

Leng³

et al. 2014

ScienceAsia

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To investigate the effect of salt and sugar on the physicochemical properties of flaxseed polysaccharidepotato starch (FG-PS) complexes we measured pasting, gelling, swelling properties, and freeze-thaw stability by methods of rapid viscosity analysis, texture analysis, centrifugation, and freeze-thaw storage, respectively. In the presence of NaCl, the pasting temperature, peak viscosity, final viscosity, breakdown value, and swelling power of FG-PS complexes increased as the NaCl level increased. The hardness of FG-PS complexes gradually reduced with increasing NaCl level. Syneresis of FG-PS complexes was the lowest with addition of high levels of NaCl. These results indicate that both starch-salt and hydrocolloid-salt interactions might govern the physicochemical properties of FG-PS complexes in the presence of NaCl. In the presence of sugar, an increase in pasting temperature, peak viscosity, final viscosity, breakdown value, and gel hardness of FG-PS complexes was observed with increasing added level of sucrose and glucose, while swelling power and syneresis decreased.

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Section: Introductionmentioning

confidence: 99%

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Chen¹,

Wang²,

Leng³

et al. 2014

ScienceAsia

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“…2c) resulting in the formation of tough gels. In the case of the existence of a favourable interaction between the chains of two polymers (starch and hydrocolloid) connected together by intermolecular binding or two different polymers, they interact by mutual entanglements leading to an increase in the structural integrity (Sikora et al 2008), and thus the hardness/ compression energy of the gelled product increases. Marfil et al (2012) have indicated that the introduction of gelatin and acid modified corn starch causes an increase in hardness and opacity in gummy gel preparation.…”

Section: Effect Of Hydrocolloidsmentioning

confidence: 99%

“…However, at a lesser concentration of 10 %, the addition of some hydrocolloids has improved the structural integrity. This may be possible when a favourable interaction exists between the chains of two polymers connected together by intermolecular binding (Banerjee and Bhattacharya 2012) or two different polymers interact by mutual entanglements (Sikora et al 2008). Many hydrocolloids, being hydrophilic in nature, improve the gel network formation which has also been noticed during the FM gel formation in the present investigation as being supported by improved sensory attributes and reduced syneresis values.…”

Section: Interrelationshipmentioning

confidence: 99%

Textural characterization of foxtail millet gels: effect of cations and hydrocolloids

Nagaprabha

Bhattacharya

2015

J Food Sci Technol

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Foxtail millet (Setaria italica) is traditionally cultivated in mainly dry land areas and has nutritional importance. The textural characteristics of gels, formed with foxtail millet flour at different concentrations (9-13 %, dry solid basis) along with selected cations and hydrocolloids, were determined. Different concentrations of monovalent (NaCl) and divalent (CaCl 2 and FeSO 4 ) cations, and hydrocolloids such as gelatin, gellan, starch, xanthan and agar were incorporated in gels. The gel forming ability markedly improved with an increase in the concentrations of CaCl 2 and FeSO 4 , while NaCl had a marginal effect. Gels prepared with 11 % of foxtail millet alone were found to sensorially acceptable while addition of 0.5 % CaCl 2 or 0.2 % FeSO 4 respective with 10 % foxtail millet also resulted in acceptable gels. Among the hydrocolloids, starch and gellan had marked effects on gel formation, and textural and sensory attributes. The principal component analysis (PCA) plot showed that concentration of foxtail millet formed a cluster with sensory hardness, springiness, cohesiveness, and instrumental peak stress, fracture strain and compression energy indicating that these attributes were interrelated to each other. Stickiness and gelling time formed a cluster on the other side of the axis indicating inversely related. Foxtail millet has a good potential for development of new ranges of gelled health benefiting convenience products with nutraceutical property, and the addition of cations helps to achieve acceptable structural integrity.

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“…Chiu et al (1999) reported that thermally treated starches were functionally equivalent to the chemically cross-linked starches and more recent reports have described the properties and potential applications of starch-polysaccharide blends or suspensions (Liu, Adhikari, Guo, & Adhikari, 2013;Sasaki & Kohyama, 2012). Further modification includes the addition of certain kinds of gums (hydrocolloids) into starch which can effectively modify starch properties such as texture, water mobility, and stability (Rosell, Yokoyama, & Shoemaker, 2011;Sikora, Kowalski, & Tomasik, 2008;Tischer, Noseda, De Freitas, Sierakowski, & Duarte, 2006). The addition of gum also strongly influences the viscosity of the mixtures, and these changes in the viscosity of starch suspensions or paste are considered to be associated with the interactions between starch and gums (Freitas, Gorin, Neves, & Sierakowski, 2003).…”

Section: Introductionmentioning

confidence: 99%

Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties

Diao

Shang

et al. 2017

CyTA - Journal of Food

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(2017) Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties, CyTA -Journal of Food, 15:3, 327-335, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 Physicochemical and digestion properties of chitosan modified starch prepared by dry heat treatment were investigated. Starch granule aggregation occurred following the addition of chitosan and this trend was enhanced with increasing chitosan concentration. The size of chitosan modified starch particles was about six times of that of the native starch granules. Interactions between the hydroxyl groups of starch and the amino groups of chitosan was confirmed by Fourier transform infrared spectroscopy analysis. The disappearance of the trough in the Rapid Visco Analyzer profile indicated that the cross-links increased the starch shear resistance. The cross-links between starch and chitosan also reduced starch digestion rate compared to the control (p < 0.001), and this reduction was further enhanced with an increasing chitosan concentration. Additionally, the addition of chitosan altered starch digestion kinetics from one phase to two phases, implying that chitosan modification changed both starch structure and its digestion behaviors.Efecto de las interacciones entre el almidón y el chitosán en las propiedades fisicoquímicas y digestivas del almidón de maíz ceroso RESUMEN Se investigaron las propiedades fisicoquímicas y digestivas del almidón modificado con chitosán preparado mediante tratamiento de calor seco. El agregado de gránulos de almidón ocurrió después de la adición de chitosán y esta tendencia mejoró con el aumento en la concentración de chitosán. El tamaño de las partículas de almidón modificado con chitosán fue alrededor de 6 veces mayor que aquel de los gránulos de almidón nativos. Se confirmaron las interacciones entre los grupos hidroxilo del almidón y los grupos amino del chitosán mediante el análisis espectroscópico de infrarrojos de transformada de Fourier. La desaparición de la canalización en el perfil del analizador de viscosidad (RVA) indicó que la reticulación produjo un aumento en la resistencia al corte del almidón. La reticulación entre el almidón y el chitosán también redujo el ritmo digestivo del almidón en comparación con la muestra control (p < 0,001). Esta reducción fue posteriormente mejorada con un aumento en la concentración de chitosán. Además, la adición de chitosán alteró la cinética digestiva del almidón de una a dos fases, implicando que la modificación con chitosán comportó cambios en la estructura y comportamiento digestivo del almidón. ARTICLE HISTORY

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Binary hydrocolloids from starches and xanthan gum

Cited by 83 publications

References 21 publications

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes

Textural characterization of foxtail millet gels: effect of cations and hydrocolloids

Effect of interactions between starch and chitosan on waxy maize starch physicochemical and digestion properties

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