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

Song, Ji-Young; Kim, Young-Chang; Shin, Mal-Shick

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

Food science and biotechnology, v.17 no.1, 2008년, pp.20 - 25

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)

Abstract ▼ AI-Helper

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.

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가설 설정

1)W- and M- mean heat d maize starches, respectively.

대상 데이터

Materials Maize starch was obtained from Samyang Genex Corporation (Incheon, Gyeonggi, Korea) and wheat starch was purchased from Sinsong Foods Co. (Nonsan, Chungnam, Korea). The general compositions of the maize and wheat starches, as determined by AACC methods (20), were as follows: 12.
3%, respectively. The commercial gums, gum arabic (G9752), gum xanthan (G1253), and guar gum (G4129) were purchased from Sigma Chemical Co. (St Louis, MO, USA). The gellan gum was lab-generated by S.

데이터처리

NC, USA). The significance of difference was calculated using Duncan's multiple range tests.

이론/모형

(St Louis, MO, USA). The gellan gum was lab-generated by S. paucimobilis ATCC 31461 using the method ofNampoothiri et al. (22). The gellan gum contained D-glucose, L- rhamnose, and D~glucuronic acid (2 :1 :1) with a molecular weight of 6.
0% crude lipid content, respectively. The maize and wheat starch amylose contents were determined by the method of Williams et al. (21), and to be 28.0 and 20.3%, respectively. The commercial gums, gum arabic (G9752), gum xanthan (G1253), and guar gum (G4129) were purchased from Sigma Chemical Co.

성능/효과

In this study, to improve the structure and textural properties of wheat and maize starch gels using low gum concentration (0.1%), lab-generating gellan gum from Sphingmonas paucimobilis was compared for its efifect on the textural properties and aging of wheat and maize starch-gum mixed gels, and the stabilizing effect in network structure of the selected gum was also observed.

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