TY - JOUR
T1 - Physical modification of various starches by partial gelatinization and freeze-thawing with xanthan gum
AU - Zhang, Chen
AU - Lim, Seung Taik
N1 - Funding Information:
This study was supported by the grant from the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET program, Grant No. 119031-3), the Institute of Biomedical Science & Food Safety at Korea University, the Project of China Postdoctoral Science Foundation (Grant No. 2020M671627), the Project of Jiangsu Province Postdoctoral Science Foundation (Grant No. 2020Z326), and the Natural Science Foundation of Jiangsu Province in China.
Funding Information:
This study was supported by the grant from the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry, and Fisheries (IPET program, Grant No. 119031-3 ), the Institute of Biomedical Science & Food Safety at Korea University , the Project of China Postdoctoral Science Foundation (Grant No. 2020M671627 ), the Project of Jiangsu Province Postdoctoral Science Foundation (Grant No. 2020Z326 ), and the Natural Science Foundation of Jiangsu Province in China.
Publisher Copyright:
© 2020 Elsevier Ltd
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
PY - 2021/2
Y1 - 2021/2
N2 - Aqueous dispersion (40% w/w, dry basis) of different starches (corn, potato, and tapioca), with or without xanthan gum (0.1% w/w, based on starch solids), were partial gelatinizated for 1 h at 5 °C above the onset temperatures of starch and cooled (GC), freeze-thawed (FT), and then dried at 60 °C. The combined treatments (GCFT) raised the viscosity and shear stability of starch pastes. Among the starches tested, potato starch exhibited the greatest changes in the pasting behavior. In addition, the physical treatments (GCFT) improved the gelation behavior and the stability against repeated freeze-thawing cycles. A minor addition of xanthan gum enhanced the effect of physical treatments, especially on the stabilization of starch gels.
AB - Aqueous dispersion (40% w/w, dry basis) of different starches (corn, potato, and tapioca), with or without xanthan gum (0.1% w/w, based on starch solids), were partial gelatinizated for 1 h at 5 °C above the onset temperatures of starch and cooled (GC), freeze-thawed (FT), and then dried at 60 °C. The combined treatments (GCFT) raised the viscosity and shear stability of starch pastes. Among the starches tested, potato starch exhibited the greatest changes in the pasting behavior. In addition, the physical treatments (GCFT) improved the gelation behavior and the stability against repeated freeze-thawing cycles. A minor addition of xanthan gum enhanced the effect of physical treatments, especially on the stabilization of starch gels.
KW - Freeze-thawing
KW - Partial gelatinization
KW - Pasting viscosity
KW - Physical modification
KW - Starch
KW - Xanthan gum
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U2 - 10.1016/j.foodhyd.2020.106210
DO - 10.1016/j.foodhyd.2020.106210
M3 - Article
AN - SCOPUS:85089572937
VL - 111
JO - Food Hydrocolloids
JF - Food Hydrocolloids
SN - 0268-005X
M1 - 106210
ER -