Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose

Wang B., Wang L., Li D., Ozkan N., Li S., Mao Z.

CARBOHYDRATE POLYMERS, cilt.77, sa.3, ss.472-481, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 77 Sayı: 3
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.carbpol.2009.01.017
  • Dergi Adı: CARBOHYDRATE POLYMERS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.472-481
  • Anahtar Kelimeler: Rheological properties, Anti-thixotropic, Xanthan gum, Sucrose, Waxy maize starch, FREEZE-THAW STABILITY, CORN STARCH, GUAR GUM, BEHAVIOR, GELATINIZATION, DISPERSIONS, CARRAGEENAN, SUSPENSIONS, GLUCOSE, SYSTEMS
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Rheological properties of 5% (w/w) waxy maize starch (WMS)/xanthan gum (XG) mixed pastes (mixing ratios: 10/0, 9.5/0.5, 9/1) in the presence of sucrose (0%, 15%, and 30%) were studied. The 5% WMS paste displayed strong anti-thixotropic behavior based on the heating method adopted (heating in water bath for 40 min with mixing at 200 rpm). The addition of XG could accelerate the formation of new structure of the WMS/XG mixed pastes under shear conditions, and XG could also decrease the in-shear recoveries of the mixtures. Both the addition of XG and sucrose increased the apparent viscosity (eta(a)) and dynamic moduli (G' and G '') of the mixed pastes, with XG contributing to the solid-like properties of the mixtures obviously. while sucrose played a contrary role. Thermostable properties of the mixed pastes could be improved distinctly with the addition of XG, whereas sucrose decreased it slightly. (C) 2009 Elsevier Ltd. All rights reserved.