Starch–cassia gum interactions: A microstructure – Rheology study

Kaur, Lovedeep; Singh, Jaspreet; Singh, Harjinder; McCarthy, Owen J.

doi:10.1016/j.foodchem.2008.03.027

Cited by 103 publications

(60 citation statements)

References 27 publications

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“…The restrictions imposed on the swelling of the starch granules by the galactomannan-based gums result in an alteration in the functional properties of starch gum pastes. 30 Song et al 31 reported that the addition of hydrocolloids results in reduced swelling of starch granules because of the osmotic pressure generated within the continuous hydrocolloid phase. The effect of gum became more pronounced at higher concentration due to increased competition for free water molecules between gum and the starch granules.…”

Section: Resultsmentioning

confidence: 99%

Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

et al. 2010

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The present study investigates the effect of guar gum on the digestibility of a waxy maize starch in vitro under simulated gastric and intestinal conditions. A detailed rheology and confocal scanning laser microscopy of the digesta were performed in order to study the possible mechanisms of interactions involved during in vitro hydrolysis of starch. No starch hydrolysis was observed under simulated gastric conditions, whereas more than 90% hydrolysis was observed at the end of digestion under simulated intestinal conditions. In the presence of guar gum, the starch hydrolysis was reduced by nearly 25% during the first 10 min and by 15% at the end of in vitro intestinal digestion. The rheological behavior of the digesta was significantly affected in the presence of the gum. The viscosity of digesta decreased during intestinal digestion; however, the extent of decrease was quite low in the presence of guar gum. The consistency index increased and flow behavior index of digesta decreased in the presence of gum after 1 min of intestinal digestion. All the samples (digested or undigested) displayed a pseudoplastic behavior as their apparent viscosity (η a ) decreased with an increase in shear rate. A negative correlation between the starch hydrolysis (%) and storage modulus for the starch sample without gum and a positive correlation for the starch sample with gum were found. Large granule remnants observed through confocal micrographs have shown that the solubilization of starch granule remnants during in vitro digestion is significantly reduced in the presence of gum.

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Section: Resultsmentioning

confidence: 99%

Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

et al. 2010

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“…[40] The frequency dependencies of the storage modulus (Gʹ) and loss modulus (Gʹʹ) provide significantly valuable information about the gel structure. [41] In addition to Gʹ and Gʹʹ, the loss tangent (Gʹʹ/Gʹ) was observed to reflect the dynamic elastic nature of gels, indicating the relative measure of the associated energy loss versus the energy stored per deformation cycle. [42] The Gʹ value of starches during frequency sweep test measured at 6.28 rad/sec varied from 5685 to 7370 Pa; the highest and lowest values were observed for cv.PBW-373 and cv.C-306, respectively (Table 4, Fig.…”

Section: Dynamic Rheological Propertiesmentioning

confidence: 99%

Rheological and structural properties of starches from different Indian wheat cultivars and their relationships

Karwasra

Gill

Kaur

2017

International Journal of Food Properties

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The structural, pasting, and dynamic rheological properties of starches isolated from six Indian wheat (Triticum aestivum L.) cultivars were evaluated. The amylose content of starches ranged between 18.35-20.58%; subsequently, these were normal-type starches. The light transmittance of gelatinized starch pastes decreased with increase in storage periods at 4°C. Scanning electron micrographs revealed bimodal size distribution of starch granules, with smaller B-and larger A-type. X-ray diffraction (XRD) pattern revealed typical A-type crystalline starch, with the highest crystalline index (CI) for cv.C-306. Fourier transform infrared (FTIR) spectroscopy was performed to understand the chemical bonding and short-range molecular order of starches. The highest 1047/1022 absorbance ratio (0.8666) for cv.

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“…2; Table 2) (Kaur, Singh, Singh, & McCarthy, 2008). In general, the good characteristics observed in KG (multicomponent gel) appear to be the result of the combination of a konjac glucomannan with other biopolymers (i-carrageenan and pre-gelled cornstarch) and the possible effect of these components (synergism in the case of i-carrageenan) on the mechanical and rheological behaviour of the thermally stable gels formed after deacetylation (along with calcium hydroxide).…”

Section: Effect Of Chilling Storagementioning

confidence: 89%

Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

et al. 2013

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Starch–cassia gum interactions: A microstructure – Rheology study

Cited by 103 publications

References 27 publications

Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

Influence of Guar Gum on the In Vitro Starch Digestibility—Rheological and Microstructural Characteristics

Rheological and structural properties of starches from different Indian wheat cultivars and their relationships

Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

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