Nawab Anjum, Alam Feroz, Haq Muhammad Abdul, Hasnain Abid
Department of Food Science & Technology, University of Karachi, University Road, Karachi-75270, Pakistan.
Int J Biol Macromol. 2016 Dec;93(Pt A):630-635. doi: 10.1016/j.ijbiomac.2016.09.011. Epub 2016 Sep 5.
The effects of different concentrations of guar and xanthan gums on functional properties of mango kernel starch (MKS) were studied. Both guar and xanthan gum enhanced the water absorption of MKS. The addition of xanthan gum appeared to reduce the SP (swelling power) and solubility at higher temperatures while guar gum significantly enhanced the SP as well as solubility of MKS. The addition of both gums produced a reinforcing effect on peak viscosity of MKS as compared to control. Pasting temperature of MKS was higher than that of starch modified by gums indicating ease of gelatinization. Guar gum played an accelerative effect on setback but xanthan gum delayed the setback phenomenon during the cooling of the starch paste. Both gums were found to be effective in reducing the syneresis while gel firmness was markedly improved.
研究了不同浓度的瓜尔豆胶和黄原胶对芒果核淀粉（MKS）功能特性的影响。瓜尔豆胶和黄原胶均提高了MKS的吸水性。添加黄原胶似乎会降低较高温度下的膨胀力（SP）和溶解度，而瓜尔豆胶显著提高了MKS的膨胀力和溶解度。与对照相比，两种胶的添加对MKS的峰值粘度产生了增强作用。MKS的糊化温度高于经胶改性的淀粉，表明其易于糊化。瓜尔豆胶对淀粉糊冷却过程中的回生起加速作用，而黄原胶则延迟了回生现象。发现两种胶在减少析水方面均有效，同时凝胶硬度显著提高。
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