A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums

doi:10.1016/j.foodchem.2019.05.193

科研成果详情

发表状态	已发表Published
题名	A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums
作者	Liu, Jiaxu; Xu, Baojun
发表日期	2019-10-30
发表期刊	Food Chemistry
ISSN/eISSN	0308-8146
卷号	296 页码:100-108
摘要	The effects of the addition of edible gums (xanthan gum (XG), flaxseed gum (FG), konjac glucomannan (KGM)or tamarind seed gum (TSG))on texture, gelatinisation and retrogradation of selected starches were investigated. XG and KGM significantly (p < 0.05)reduced syneresis of rich starch gels, from 62.5% to 13.1% and 62.5% to 21.2%, respectively. Moreover, the addition of gums resulted in softer binary gels, the hardness of lotus root starch was reduced from 39.07 to 14.08 g with the increase in XG content. Additionally, FG and TSG significantly increased the peak viscosity of mung bean starch (MBS)gels from 4372 to 10,285 cp. This facilitated the use of MBS gels as thickeners in foods. Binary gels improved the heat stability of starch gels, thus, widening its application in the preparation of baked foods. Binary gels could be used as additives in food production to improve the overall quality of foods.
关键词	Binary gels Edible gums Functional properties Starches Synergistic effects
DOI	10.1016/j.foodchem.2019.05.193
URL	查看来源
收录类别	SCIE
语种	英语English
WOS研究方向	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS类目	Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号	WOS:000471123400014
引用统计	被引频次：46[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	https://repository.uic.edu.cn/handle/39GCC9TT/1160
专题	理工科技学院
通讯作者	Xu, Baojun
作者单位	Food Science and Technology Programme,Beijing Normal University-Hong Kong Baptist University United International College,Zhuhai,519087,China
第一作者单位	北师香港浸会大学
通讯作者单位	北师香港浸会大学
推荐引用方式 GB/T 7714	Liu, Jiaxu,Xu, Baojun. A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums[J]. Food Chemistry, 2019, 296: 100-108.
APA	Liu, Jiaxu, & Xu, Baojun. (2019). A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums. Food Chemistry, 296, 100-108.
MLA	Liu, Jiaxu,et al."A comparative study on texture, gelatinisation, retrogradation and potential food application of binary gels made from selected starches and edible gums". Food Chemistry 296(2019): 100-108.