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Textural Properties and Structures of Wheat and Maize Starch-Gum Mixed Gels During Storage  

Song, Ji-Young (Department of Food and Nutrition and Biofood Research Center, Chonnam National University)
Kim, Young-Chang (School of Life Sciences and Biotechnology Research Institute, Chungbuk National University)
Shin, Mal-Shick (Department of Food and Nutrition and Biofood Research Center, Chonnam National University)
Publication Information
Food Science and Biotechnology / v.17, no.1, 2008 , pp. 20-25 More about this Journal
Abstract
Effects of commercial and lab-generated gellan gums on the textural properties, structure, and aging of wheat and maize starch gels were investigated using a rapid visco-analyzer (RVA), rheometer, scanning electron microscope (SEM), and X-ray diffractometer. Gellan and guar gums increased the peak and final viscosities, but xanthan gum and gum arabic reduced them. The maize starch had higher breakdown viscosity than the wheat starch, regardless of the type of gum. The hardness of all starch gels increased during storage, but their cohesiveness and springiness decreased. The degree of the gel hardness showed higher in maize starch than in wheat starch and the effect of gum addition had a difference with gum type. The wheat starch-guar and -gellan gum mixed gels showed higher elasticity and cohesiveness after storage. The starch-gellan gum mixed gels had dense and stable network structures, and were well maintained even after 7 days of storage. Most of the gums had anti-aging effect on X-ray diffraction pattern of starch gels.
Keywords
gum; wheat starch; maize starch; gel texture; aging;
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Times Cited By KSCI : 6  (Citation Analysis)
Times Cited By Web Of Science : 7  (Related Records In Web of Science)
Times Cited By SCOPUS : 6
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