Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase

文献类型： 外文期刊

第一作者： Wang, Kun

作者： Wang, Kun;Gao, Wei;Yu, Bin;Yuan, Chao;Guo, Li;Cui, Bo;El-Aty, A. M. Abd;Wang, Kun;Gao, Wei;Yu, Bin;Yuan, Chao;Guo, Li;Sui, Jie;El-Aty, A. M. Abd;El-Aty, A. M. Abd;Cui, Bo;El-Aty, A. M. Abd

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关键词： Debranched pea starch; Xanthan gum; Sodium alginate; Pasting; Rheology; In vitro digestion

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）

ISSN： 0268-005X

年卷期： 2022 年 130 卷

页码：

收录情况： SCI

摘要： This study evaluated the impacts of xanthan gum (XG), sodium alginate (SA), and XG-SA complex formulations on the pasting, rheology, structural properties, amylose content, and in vitro digestibility of debranched pea starch (DBPS) treated with pullulanase. The amylose content of DBPS increased from 34.24% to 49.35%. The resistant starch (RS) increased from 35.12% to 38.90%. Further, the addition of polysaccharides increased the viscosity of DBPS, and the fluidity of the DBPS gels was enhanced. The amylose content and relative crystallinity (RC) of the XG-added samples decreased. In contrast, the RC of SA and XG-SA samples increased from 38.34% to 40.97%-40.48% and 47.64%, respectively. Additionally, XG, SA, and XG-SA increased the RS content, and the highest RS content (52.65%) was noted for 1% SA. This study provides a theoretical basis and new insights about DBPS and polysaccharide applications in food and materials.

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