College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 40, No. 17 Qinghuadonglu, Haidian, Beijing 100083, PR China.
Eastern Regional Research Center, Agricultural Research Service, US Department of Agricultural, 600 East Mermaid Lane, Wydmoor, PA 19038, USA.
Carbohydr Polym. 2015 Jan 22;115:246-52. doi: 10.1016/j.carbpol.2014.08.071. Epub 2014 Sep 6.
Corn fiber gum (CFG) was a novel arabinoxylan hydrocolloid and recent researches showed its considerable potential in food processing. In this study, the interactions of maize starch and CFG were studied. Maize starch/CFG blend gels were prepared from maize starch suspension mixing with 0.1%, 0.25%, 0.5%, 1.0% (w/w) CFG. The pasting and thermal properties, rheological properties, microstructure, leached amylose and swelling power characteristics were evaluated. Compared with the reference, CFG addition lowered peak viscosity and breakdown of the composite system, but increased final viscosity in RVA measurement. The swelling power and the amount of leached amylose of maize starch gels were reduced as the addition concentration of CFG increased. The thermal characteristics of maize starch/CFG mixtures varied insignificantly as determined in DSC heating process. Rheological parameters, such as storage modulus (G') and loss modulus (G"), of the maize starches were observed to increase when CFG was present, supporting the hypothesis that the interaction between CFG and amylose could happen in the composite system. Confocal laser scanning microscopy (CLSM) confirmed changes in gels microstructure as starch components tended to be inhibited from leaching out of the granules when CFG was added, and the morphology of starch granule was more compact when CFG was added.
玉米纤维胶（CFG）是一种新型的阿拉伯木聚糖水胶体，最近的研究表明它在食品加工中有相当大的潜力。本研究探讨了玉米淀粉与 CFG 的相互作用。通过将玉米淀粉悬浮液与 0.1%、0.25%、0.5%和 1.0%（w/w）CFG 混合，制备了玉米淀粉/CFG 共混凝胶。评估了糊化和热性质、流变性质、微观结构、溶出直链淀粉和溶胀能力特性。与对照相比，CFG 的添加降低了复合体系的峰值黏度和崩解值，但在 RVA 测量中增加了最终黏度。随着 CFG 添加浓度的增加，玉米淀粉凝胶的溶胀能力和溶出直链淀粉的量减少。在 DSC 加热过程中，确定玉米淀粉/CFG 混合物的热特性变化不明显。流变学参数，如储能模量（G'）和损耗模量（G"），观察到玉米淀粉的增加，这支持了 CFG 和直链淀粉之间可能在复合体系中发生相互作用的假设。共聚焦激光扫描显微镜（CLSM）证实了凝胶微观结构的变化，因为当添加 CFG 时，淀粉成分趋于抑制从颗粒中溶出，并且当添加 CFG 时，淀粉颗粒的形态更加紧凑。
