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首页> 外文期刊>International Journal of Biological Macromolecules: Structure, Function and Interactions >Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches
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Impacts of guar and xanthan gums on pasting and gel properties of high-amylose corn starches

机译：瓜尔和黄原牙龈对高淀粉玉米淀粉粘贴和凝胶性质的影响

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摘要

The effects of adding guar and xanthan gums on the pasting and gel properties of high-amylose corn starches, Hylon V (similar to 50% amylose content) and NF-CG170 (similar to 71% amylose content), were studied with waxy corn starch as a control, using an ultra-high temperature heating process (up to 130 degrees C) to gelatinize starches. Interaction between dispersed amylose and hydrocolloids contributed to the earlier onset of viscosity increase during pasting process (lower pasting temperatures) and strong synergistic effects in the peak, setback, and final viscosities with high-amylose starches, phenomena that were more pronounced when amylose content was higher. Conversely, addition of guar and xanthan gums to waxy corn starch resulted in higher pasting temperatures. After held at 5 degrees C for 2 h, the gelatinized high-amylose starch/hydrocolloid formed stronger and more elastic gels (higher G' and tans) with denser microstructure and thicker gel skeleton, compared to starch alone. Compared to xanthan gum, guar gum displayed a much stronger synergistic effect with Hylon V in gel strength, while their difference in synergistic effect was less pronounced with NF-GG170, indicating that amylose dominated gel properties when at a high content (i.e., similar to 71% in starch). (C) 2019 Elsevier B.V. All rights reserved.
机译：用蜡质玉米淀粉研究了添加瓜尔糖玉米淀粉，Hylon V（类似于50％淀粉糖含量）和NF-CG170（类似于71％淀粉糖含量）的粘贴和凝胶性质的影响。作为对照，使用超高温加热过程（高达130℃）来凝胶化淀粉。分散的直链淀粉和水胶体之间的相互作用导致粘度粘度增加的粘度增加（较低的粘贴温度）和高淀粉淀粉的峰值，挫折和最终粘度的强烈协同效应，当淀粉糖含量更加明显的现象更高。相反，向蜡质玉米淀粉添加瓜尔和黄原胶导致较高的粘贴温度。在5摄氏度下保持2小时后，与单独的淀粉相比，将凝胶化的高淀粉淀粉/水胶体形成更强，更强烈的弹性凝胶（较高的G'和TAN）和更厚的凝胶骨架。与黄原胶相比，瓜尔胶在凝胶强度下与Hylon V表现出更强烈的协同效应，同时，它们的协同效应的差异不太明显，具有NF-GG170，表明在高含量时（即，类似于淀粉中的71％）。 （c）2019 Elsevier B.v.保留所有权利。

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