Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums

M. H. Lee, M. H. Baek, D. S. Cha, Hyun Jin Park, Seung Taik Lim

Research output: Contribution to journalArticle

238 Citations (Scopus)

Abstract

Nine polysaccharide gums (sodium alginate, carboxymethyl cellulose, curdlan, gellan, guar gum, gum arabic, κ-carrageenan, locust bean, and xanthan) were compared for their stabilizing effects in sweet potato starch gel against repeated freeze-thawing (FT) treatments. The gums were added in starch gel at 0.3 or 0.6% (w/w, based on total gel weight), and total solid content in the gel was adjusted to 7% (w/w) with starch. The gels containing starch and gum were repeatedly freeze-thawed up to five times by storing at - 18 °C for 20 h and then at 25 °C for 4 h. Water release (syneresis) was measured by vacuum-filtering the freeze-thawed gels. Among the gums tested, alginate, guar gum, and xanthan were highly effective in reducing the syneresis. For example, guar gum, at 0.6%, showed the least syneresis (33.0%, w/w based on initial water content) after five FT cycles, which was less than half that of pure starch gel. At 0.3%, however, xanthan was more effective than guar gum in reducing syneresis. Xanthan reduced paste viscosity significantly, whereas guar gum and alginate increased the viscosity, but there was little relation between pasting viscosity and syneresis. The gums remained in the gel matrix during the syneresis without a significant loss. Recrystallization of starch (retrogradation) induced by FT treatment was also retarded by the presence of gums, and sodium alginate was more effective in retarding the retrogradation than xanthan or guar gum.

Original languageEnglish
Pages (from-to)345-352
Number of pages8
JournalFood Hydrocolloids
Volume16
Issue number4
DOIs
Publication statusPublished - 2002 May 30

Fingerprint

guar gum
Ipomoea batatas
starch gels
Gingiva
Polysaccharides
Starch
xanthan gum
polysaccharides
Gels
Stabilization
gels
thawing
Thawing
viscosity
sodium alginate
retrogradation
Viscosity
starch
alginates
Sodium alginate

Keywords

  • Freeze-thaw stability
  • Gums
  • Retrogradation
  • Sweet potato starch gel

ASJC Scopus subject areas

  • Food Science

Cite this

Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. / Lee, M. H.; Baek, M. H.; Cha, D. S.; Park, Hyun Jin; Lim, Seung Taik.

In: Food Hydrocolloids, Vol. 16, No. 4, 30.05.2002, p. 345-352.

Research output: Contribution to journalArticle

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