Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose

文献类型： 外文期刊

第一作者： Wang, Bao

作者： Wang, Bao;Li, Dong;Mao, Zhi-Huai;Wang, Li-Jun;Ozkan, Necad;Li, Shu-Jun

作者机构：

关键词： Rheological properties;Anti-thixotropic;Xanthan gum;Sucrose;Waxy maize starch

期刊名称：CARBOHYDRATE POLYMERS （ 影响因子：9.381； 五年影响因子：8.678 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Rheological properties of 5% (w/w) waxy maize starch (WMS)/xanthan gum (XG) mixed pastes (mixing ratios: 10/0, 9.5/0.5, 9/1) in the presence of sucrose (0%, 15%, and 30%) were studied. The 5% WMS paste displayed strong anti-thixotropic behavior based on the heating method adopted (heating in water bath for 40 min with mixing at 200 rpm). The addition of XG could accelerate the formation of new structure of the WMS/XG mixed pastes under shear conditions, and XG could also decrease the in-shear recoveries of the mixtures. Both the addition of XG and sucrose increased the apparent viscosity (η_a) and dynamic moduli (G' and G") of the mixed pastes, with XG contributing to the solid-like properties of the mixtures obviously, while sucrose played a contrary role. Thermostable properties of the mixed pastes could be improved distinctly with the addition of XG, whereas sucrose decreased it slightly.

分类号： O629

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