Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum.

作者：D. D. Christianson, John E. Hodge, Dave Osborne, R. W. Detroy · 发表于：Cereal Chemistry · 年份：1981 · 被引用次数：273 · 研究领域：Food composition and properties、Polysaccharides Composition and Applications、Microbial Metabolites in Food Biotechnology

Cereal Chern. 58(6):513-517 Amylograph curves and Corn Industry Viscometer curves show that guar, xanthan, and carboxy methylcellulose gum hasten the onset of initial paste viscosity and substantially increase final peak viscosity of wheat starch. The early onset of initial viscosity is attributed to detection of the first stage of swelling and is dependent on media viscosity only. Further development of paste consistency can be attributed to interactions of solubilzed starch, gums, and swollen starch granules. Media isolated from starch-guar and starch-xanthan dispersions display synergistic viscosity. Hydrocolloids have been used widely in food products to modify texture, improve moisture retention, control water mobility, and maintain overall product quality during storage (Glicksman 1974). Because wheat starch is a basic ingredient of so many foods, changes in its granule structure and pasting properties in the presence of gums were studied to extend knowledge on the function of starch in cooked and baked products and to expand uses of wheat starch and low-gluten flours in protein-fortified foods (Christianson 1976, Christianson et al 1974). Starch granules, including those from wheat, are composed of linear and branched starch molecules associated by hydrogen bonding either directly or through hydrate bridges. The molecules may form radially oriented crystalline areas or be in amorphorus regions. Micellar networks formed by association of segments of individual molecules...