Laboratory of Food Technology & Engineering, Faculty of Bioscience Engineering, Ghent University, Belgium.
Carbohydr Polym. 2013 Jul 25;96(2):568-77. doi: 10.1016/j.carbpol.2012.10.077. Epub 2012 Nov 9.
The effects of xanthan gum on the properties of waxy starch systems were investigated with a particular focus on the conformational transition of xanthan. Different types of starches were used in this setup: maize, potato, chemically modified maize and rice. Under dilute conditions, xanthan gum and its transition did not affect the gelatinization of the starches. However, significant effects on the pasting behavior were observed, where the xanthan transition caused a significant reduction of the viscosity. It was demonstrated that xanthan can limit the breakdown of sensitive starch granules and that this effect might be enhanced by the xanthan transition. Flow curves of the cooled pastes showed that granule integrity is a prerequisite for optimal xanthan functionality, but the granule stabilizing effect of xanthan was too limited under these pasting conditions to significantly influence the flow behavior.
研究了黄原胶对蜡质淀粉体系性能的影响，特别关注黄原胶的构象转变。在这个设置中使用了不同类型的淀粉：玉米、土豆、化学改性玉米和大米。在稀溶液条件下，黄原胶及其转变并不影响淀粉的糊化。然而，对糊化行为观察到显著的影响，其中黄原胶的转变导致粘度显著降低。结果表明，黄原胶可以限制敏感淀粉颗粒的崩解，并且这种效应可能通过黄原胶的转变而增强。冷却糊的流动曲线表明颗粒完整性是黄原胶最佳功能的前提条件，但在这些糊化条件下，黄原胶对颗粒的稳定作用太有限，无法显著影响流动行为。
