Department of Food Science and Technology, College of Agriculture, Varamin - Pishva Branch, Islamic Azad University, Varamin, Iran.
Department of Food Science and Technology, College of Agriculture, Tarbiat Modares University, Tehran, Iran.
J Texture Stud. 2020 Jun;51(3):453-463. doi: 10.1111/jtxs.12497. Epub 2019 Dec 17.
Thermal, pasting, and rheological properties of starch-based systems are the key characteristics for its processing. This study aimed to investigate the main and interactive effects of sucrose and xanthan on the thermal, pasting, and rheological behavior of corn starch. A central composite design (CCD) was used to evaluate the effect of simultaneous addition of sucrose and xanthan on some processing properties of starch-based systems. The results showed that besides the xanthan and sucrose effects (p < .001), the interactions played a significant role in all considered properties of corn starch except the flow behavior index (p < .05). Adding xanthan and sucrose increased the transition temperatures and the enthalpy change (ΔH) of the starch gelatinization, while they increased all pasting properties except setback viscosity. Statistical analysis results revealed the synergistic effects due to adding xanthan and sucrose on the thermal and pasting properties of starch. These were ascribed to the first- and second-order interaction effects (p < .05). Regression models proposed for prediction of all considered properties of the starch-based mixtures in the range of selected factors (R > 0.88). The Fourier-transform infrared (FTIR) spectra revealed an increase in hydrogen bonding by increasing xanthan and sucrose. Since the formation of hydrogen bonds between mixture components could be affected the considered properties of the starch pastes. PRACTICAL APPLICATIONS: Starch-based foods are the most frequently consumed kind of foods in the developing countries, which provide a great deal of energy, and nutrients in a healthy diet. Therefore, the production of these kinds of food products is of great importance. The gelatinization, pasting, and rheological properties of starch-based foods are imperative aspects in its processing. These properties show differences according to the presence of other ingredients such as hydrocolloids and sweeteners. Since the addition of xanthan as hydrocolloid and sugar as a common sweetener in starch-based foods, affect optimal processing condition. Knowing the effects of the hydrocolloid and sweetener addition on thermal, pasting, and rheological properties of starch systems, help to improve the process and finding optimal process conditions for the production of sauces, baby foods, bread, confectionery, etc.
淀粉基体系的热学、糊化和流变特性是其加工的关键特性。本研究旨在研究蔗糖和黄原胶对玉米淀粉热学、糊化和流变特性的主要和交互影响。采用中心组合设计（CCD）来评估同时添加蔗糖和黄原胶对淀粉基体系一些加工特性的影响。结果表明，除了黄原胶和蔗糖的影响（p<0.001）外，相互作用在除了流动行为指数（p<0.05）之外的所有考虑的玉米淀粉特性中都起着重要作用。添加黄原胶和蔗糖增加了淀粉糊化的转变温度和焓变（ΔH），同时增加了除回生值外的所有糊化特性。统计分析结果表明，由于添加黄原胶和蔗糖，淀粉的热学和糊化特性具有协同作用。这归因于一阶和二阶相互作用效应（p<0.05）。在所选择的因素范围内，提出了用于预测淀粉基混合物所有考虑特性的回归模型（R>0.88）。傅里叶变换红外（FTIR）光谱表明，随着黄原胶和蔗糖的增加，氢键的形成增加。由于混合物成分之间氢键的形成可能会影响淀粉糊的考虑特性。实用应用：在发展中国家，淀粉基食品是最常食用的食品之一，它们在健康饮食中提供大量的能量和营养。因此，生产这些种类的食品非常重要。淀粉基食品的糊化、糊化和流变特性是其加工中的重要方面。这些特性根据其他成分（如胶和糖）的存在而有所不同。由于在淀粉基食品中添加黄原胶作为胶和糖作为常见的甜味剂，会影响最佳加工条件。了解胶和糖的添加对淀粉体系热学、糊化和流变特性的影响，有助于改进工艺，为酱汁、婴儿食品、面包、糖果等的生产找到最佳的加工条件。
