Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, PR China.
Carbohydr Polym. 2013 Feb 15;92(2):1647-52. doi: 10.1016/j.carbpol.2012.11.002. Epub 2012 Nov 9.
Waxy rice starch was impregnated with xanthan and heat-treated in a dry state. The effects on the pasting and rheological properties of the treated starch-xanthan mixture were evaluated. Swelling of the granule was restricted, and a continuous rise of the viscosity during pasting was provided for the treated sample. After pasting, the gel forming ability of the treated starch was strengthened, as both storage and loss modulus increased and tan δ decreased. The paste also owned the highest zero order Newtonian viscosity and yield stress. An increase in starch particle size of the dry heated starch-xanthan mixture suggested a cross linking of the starch granules by the xanthan polymers. An increase of crystallinity was observed for the starch after dry heat treatment, but with the addition of xanthan the amorphous region of the granule became more resistant to dry-heating. The melting enthalpy was found to be correlated with the crystallinity.
蜡质米淀粉用黄原胶浸渍，在干燥状态下进行热处理。评价了处理后的淀粉-黄原胶混合物的糊化和流变性能。颗粒的膨胀受到限制，糊化过程中粘度持续上升。糊化后，处理后的淀粉凝胶形成能力增强，表现为储能模量和损耗模量增加，损耗角正切值降低。该糊还具有最高的零级牛顿粘度和屈服应力。干燥加热的淀粉-黄原胶混合物中淀粉颗粒的粒径增大表明黄原胶聚合物对淀粉颗粒进行了交联。干燥热处理后观察到淀粉结晶度增加，但添加黄原胶后，颗粒的无定形区域对干燥热处理的抵抗力增强。发现熔融焓与结晶度相关。
