Ghost Structures, Pasting, Rheological and Textural Properties between Mesona Blumes Gum and Various Starches

Abstract In this study, the ghost structures of potato starch granule gelatinization in the presence and absence of Mesona Blumes gum ( MBG ) at different temperatures and time points were studied. Our results indicated that ghost structures could form merely after the amylose was completely leached from granules. In addition, MBG could prevent amylose from leaching outside the granules, and thus extend ghost structure existence in aqueous solution. Furthermore, the interactions among eight kinds of starches and MBG were assessed by B rabender parameters. It was concluded that rice, wheat, pea and corn starches could be significantly influenced by MBG ( P < 0.05), then followed by mung bean and sweet potato starch, whereas the effects of tapioca and potato starch could be insignificant ( P > 0.05). Textural measurement illustrated that MBG /rice starch gel was the hardest among all samples in this study. Rheological properties of rice starch and various hydrocolloids were evaluated at 25 C by frequency sweep from 1 to 10 Hz with a constant strain 1%. It was shown that rice starch and MBG could also form the strongest gel. Practical Applications To understand the interaction between MBG and different starches from various sources, ghost structures, B rabender curves, and textural and rheological properties were investigated in this paper. Ghost structure indicated that gels between MBG and starch might be constituted by collapsed starch granule, MBG and swollen amylose. B rabender curves showed that MBG could affect rice starch gelatinization significantly ( P < 0.05). Moreover, the results of textural studies also demonstrated that MBG /rice starch gels formed the hardest gel. In addition, the results obtained from rheological properties between various hydrocolloids and rice starch suggested that the strongest MBG /rice starch gel occurred. Therefore, gels formed by MBG and rice starch might be potentially used as a novel filler or thickener in food industry.