Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Textural Properties and Structures of Wheat and Maize Starch-Gum Mixed Gels During Storage

  • Song, Ji-Young (Department of Food and Nutrition and Biofood Research Center, Chonnam National University) ;
  • Kim, Young-Chang (School of Life Sciences and Biotechnology Research Institute, Chungbuk National University) ;
  • Shin, Mal-Shick (Department of Food and Nutrition and Biofood Research Center, Chonnam National University)
  • Published : 2008.02.29
Download PDF
⟨ Previous Next ⟩

Abstract

Effects of commercial and lab-generated gellan gums on the textural properties, structure, and aging of wheat and maize starch gels were investigated using a rapid visco-analyzer (RVA), rheometer, scanning electron microscope (SEM), and X-ray diffractometer. Gellan and guar gums increased the peak and final viscosities, but xanthan gum and gum arabic reduced them. The maize starch had higher breakdown viscosity than the wheat starch, regardless of the type of gum. The hardness of all starch gels increased during storage, but their cohesiveness and springiness decreased. The degree of the gel hardness showed higher in maize starch than in wheat starch and the effect of gum addition had a difference with gum type. The wheat starch-guar and -gellan gum mixed gels showed higher elasticity and cohesiveness after storage. The starch-gellan gum mixed gels had dense and stable network structures, and were well maintained even after 7 days of storage. Most of the gums had anti-aging effect on X-ray diffraction pattern of starch gels.

Keywords

References

  1. Jane JL. Starch functionality in food processing. pp. 26-35. In: Starch Structure and Functionality. Frazier PJ, Donald AM, Richmond P (eds). The Royal Society of Chemistry, Cambridge, UK (1997)
  2. Kokini JL, Wang C-F, Hwang H, Shrimaker S. Constitutive models of foods. J. Texture Stud. 26: 421-455 (1995) https://doi.org/10.1111/j.1745-4603.1995.tb00982.x
  3. Baek M-H, Shin M-S. Microstructure of recombinated gels of amylose and amylopectin isolated from rice starch. Korean J. Food Sci. Technol. 31: 1171-1177 (1999)
  4. Baek M-H, Yoo B, Lim ST. Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel. Food Hydrocolloid 18: 133-142 (2004) https://doi.org/10.1016/S0268-005X(03)00058-4
  5. Annable P, Fitton MG, Harris B, Phillips GO, Williams PA. Phase behaviour and rheology of mixed polymer systems containing starch. Food Hydrocolloid 8: 351-359 (1994) https://doi.org/10.1016/S0268-005X(09)80347-0
  6. Appelqvist IAM, Debet MRM. Starch-biopolymer interactions − A review. Food Rev. Int. 13: 163-224 (1997) https://doi.org/10.1080/87559129709541105
  7. Shi X, BeMiller JN. Effects of food gums on viscosities of starch suspensions during pasting. Carbohyd. Polym. 20: 7-18 (2002) https://doi.org/10.1016/0144-8617(93)90027-2
  8. Funami T, Kataoka Y, Omoto T, Goto Y, Asai I, Nishinari K. Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch. Food Hydrocolloid 19: 25-36 (2005) https://doi.org/10.1016/j.foodhyd.2004.04.009
  9. Alloncle M, Lefebvre J, Llamas G, Doublier JL. Rheology of starchgalactomannan gels. Cereal Chem. 66: 90-93 (1989)
  10. Chun S-Y, Kim H-I, Yoo B. Effect of gum addition on the rheological properties of rice flour dispersions. Food Sci. Biotechnol. 15: 589-594 (2006)
  11. Sikora M, Kowalski S, Tomasik P. Binary hydrocolloids from starches and xanthan gum. Food Hydrocolloid 22: in press (2008)
  12. Ptaszek P, Grzesik M. Viscoelastic properties of maize starch and guar gum gels. J. Food Eng. 82: 227-237 (2007) https://doi.org/10.1016/j.jfoodeng.2007.02.013
  13. Miyoshi E, Takaya T, Nishinari K. Rheological and thermal studies of gel-sol transition in gellan gum aqueous solutions. Carbohyd. Polym. 30: 109-119 (1996) https://doi.org/10.1016/S0144-8617(96)00093-8
  14. Jimenez-Avalos HA, Ramos-Ramirez EG, Salazar-Montoya JA. Viscoelastic characterization of gum arabic and maize starch mixture using the Maxwell model. Carbohyd. Polym. 62: 11-18 (2005) https://doi.org/10.1016/j.carbpol.2005.07.007
  15. Christianson DD, Hodge JE, Osborne D, Detroy RW. Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum. Cereal Chem. 58: 513-517 (1981)
  16. Lee SJ, Kim YH, Hwang J-K. Rheological approaches to classify the mixed gel network of ${\kappa}$-carrageenan/agar. Food Sci. Biotechnol. 16: 183-186 (2007)
  17. Choi S-J, Chun S-Y, Yoo B. Dynamic rheological comparison of selected gum solutions. Food Sci. Biotechnol. 15: 474-477 (2006)
  18. Song J-Y, Kwon J-Y, Choi J, Kim Y-C, Shin M. Pasting properties of non-waxy rice starch-hydrocolloid mixtures. Starch 58: 223-230 (2006) https://doi.org/10.1002/star.200500459
  19. Eidam D, Kulicke W-M, Kuhn K, Stute R. Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch 47: 378-384 (1995) https://doi.org/10.1002/star.19950471003
  20. AACC. Approved Methods of the AACC. 10th ed. Method 44-15A, 46-11A, 08-01, 30-10, and 76-21. American Association of Cereal Chemists, St Paul, MN, USA (2000)
  21. Willams C, Kuzina FD, Hlynka I. A rapid colorimetric procedure for estimating the amylose content of starches and flours. Cereal Chem. 47: 411-421 (1970)
  22. Nampoothiri KM, Singhania RR, Sabarinath S, Pandey A. Fermentative production of gellan using Sphingomonas paucimobilis. Process Biochem. 38: 1513-1519 (2003) https://doi.org/10.1016/S0032-9592(02)00321-7
  23. Song J-Y, An Y-H, Kim J-S, Choi J, Kim Y-C, Shin M. Swelling and pasting properties of non-waxy rice flour/food gum systems. Food Sci. Biotechnol. 15: 207-213 (2006)
  24. Sandhu KS, Singh N. Some properties of corn starches II: Physicochemical, gelatinization, retrogradation, pasting, and gel textural properties. Food Chem. 101: 1499-1507 (2007) https://doi.org/10.1016/j.foodchem.2006.01.060
  25. Lee MH, Baek MH, Cha DS, Park HJ, Lim ST. Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. Food Hydrocolloid 16: 345-352 (2002) https://doi.org/10.1016/S0268-005X(01)00107-2
  26. Rojas JA, Rosell CM, de Barber CB. Pasting properties of different wheat flour-hydrocolloid systems. Food Hydrocolloid 13: 27-33 (1999) https://doi.org/10.1016/S0268-005X(98)00066-6
  27. Chaisawang M, Suphantharika M. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch. Carbohyd. Polym. 61: 288-295 (2005) https://doi.org/10.1016/j.carbpol.2005.04.002
  28. Alloncle M, Doublier JL. Viscoelastic properties of maize starch/ hydrocolloid paste and gels. Food Hydrocolloid 5: 455-467 (1991) https://doi.org/10.1016/S0268-005X(09)80104-5
  29. Bhattacharya S, Narasimha HV, Bhattacharya S. Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes. J. Food Eng. 74: 89-95 (2006) https://doi.org/10.1016/j.jfoodeng.2005.02.006
  30. Mandala IG, Bayas E. Xanthan effect on swelling, solubility, and viscosity of wheat starch dispersions. Food Hydrocolloid 18: 191- 201 (2004) https://doi.org/10.1016/S0268-005X(03)00064-X
  31. Glicksman M. Food applications of gums. pp. 270-295. In: Food Carbohydrates. Lineback DR, Inglett GE (eds). AVI Publishing Co., Westport, CT, USA (1982)
  32. Kim C, Yoo B. Rheological properties of rice starch-xanthan gum mixtures. J. Food Eng. 75: 120-128 (2006) https://doi.org/10.1016/j.jfoodeng.2005.04.002
  33. Gonera A, Cornillon P. Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM. Starch 54: 508-516 (2002) https://doi.org/10.1002/1521-379X(200211)54:11<508::AID-STAR508>3.0.CO;2-K
  34. Kwon J-Y, Song J-Y, Shin M. Characteristics of non-waxy rice starch/gum mixture gels. Korean J. Food Cook. Sci. 21: 942-949 (2005)
  35. Ohtsuka A, Watanabe T. The network structure of gellan gum hydrogels based on the structural parameters by the analysis of the restricted diffusion of water. Carbohyd. Polym. 30: 135-140 (1996) https://doi.org/10.1016/S0144-8617(96)00104-X
  36. Zobel HF. Starch granule structure. pp. 1-36. In: Developments in Carbohydrate Chemistry. Alexander RJ, Zobel HF (eds). The American Association of Cereal Chemists, St Paul, MN, USA (1992)