Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Science, Nanning, Guangxi Province, People's Republic of China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China; Synergetic Innovation Centre of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China.
Int J Biol Macromol. 2018 Sep;116:136-143. doi: 10.1016/j.ijbiomac.2018.05.011. Epub 2018 May 3.
The effect of hydrocolloids (Arabic gum, guar gum, xanthan gum) on the thermal, rheological, and microstructural changes of corn starch during gelatinization was studied by combining multiple analytical techniques. Arabic gum located in the continuous phase had no significant delaying effect on starch gelatinization. A two phase system could be directly observed by scanning electron microscopy. The analysis of variance suggested that xanthan gum could restrict the swelling of starch granules and the destruction of granule structure more effectively than other hydrocolloids tested. Morphologies of corn starch granules formed with hydrocolloids showed that xanthan gum promoted the association between starch granules. Compared to xanthan gum, starch granules were more swollen in the presence of guar gum during heating, thus the increase in hydrocolloid concentration in the continuous phase results from an excluded volume effect was more pronounced. Overall, the results suggest that hydrocolloids could effectively restrict the swelling of starch granules, depending on hydrocolloid type, owing to the efficient thickening property. A synergistic increase in paste viscosity occurred as a result of a combination of intermolecular interactions and phase separations. These findings may thus provide a useful basis for the study of other types of starch/hydrocolloid mixtures and concentrations.
通过结合多种分析技术研究了水胶体（阿拉伯胶、瓜尔胶、黄原胶）在玉米淀粉糊化过程中对其热学、流变学和微观结构变化的影响。位于连续相中的阿拉伯胶对淀粉的糊化没有明显的延迟作用。通过扫描电子显微镜可以直接观察到两相体系。方差分析表明，黄原胶比其他测试的水胶体更能有效地限制淀粉颗粒的膨胀和颗粒结构的破坏。用胶体形成的玉米淀粉颗粒的形态表明黄原胶促进了淀粉颗粒之间的结合。与黄原胶相比，在加热过程中， guar 胶存在时淀粉颗粒的溶胀程度更大，因此连续相中的水胶体浓度增加，排斥体积效应更为明显。总的来说，结果表明，水胶体可以有效地限制淀粉颗粒的膨胀，这取决于水胶体的类型，这是由于其有效的增稠特性。由于分子间相互作用和相分离的结合，糊的粘度协同增加。因此，这些发现可能为研究其他类型的淀粉/水胶体混合物和浓度提供有用的基础。
