Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum

Chen Zhang, Zhi Juan Wang, Qiao Quan Liu, Jian Ya Qian, Seung Taik Lim

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

To improve the pasting and gelling behaviors of waxy maize starch, an aqueous dispersion with or without xanthan gum was subjected to partial gelatinization (5 ℃ above the onset melting temperature of starch) and freeze-thawing treatment. After the treatments, starch granules were slightly deformed, with partial loss of birefringence, and tended to aggregate. The relative crystallinity and thermal stability of waxy maize starch crystals decreased by the treatments. These changes indicated that the treatment affected the inner structure and chain arrangement of the granules. The treated waxy maize starches, however, showed a higher overall pasting viscosity with shorter and more cohesive pastes than that of the native starch. The treated starches formed rigid gels with increased stability against freeze-thawing. The addition of small amounts of xanthan gum enhanced the effects of the treatments.

Original languageEnglish
Article number131656
JournalFood Chemistry
Volume375
DOIs
Publication statusPublished - 2022 May 1

Keywords

  • Freeze-thawing
  • Gelling behaviors
  • Interaction
  • Partial gelatinization
  • Pasting property
  • Waxy maize starch
  • Xanthan gum

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Fingerprint

Dive into the research topics of 'Improvement of pasting and gelling behaviors of waxy maize starch by partial gelatinization and freeze-thawing treatment with xanthan gum'. Together they form a unique fingerprint.

Cite this