Effect of polysaccharide gums on freeze-than stability of tapioca starch paste

In order to reveal the synergy principle between polysaccharide gum and starch,the effectsof polysaccharide gum on the properties of tapioca starch paste were investigated by Branbenderviscometer and scanning electron microscope.The results indicated that the addition of guar gumobviously increases the peak,breakdown,setback value and final viscosities of native tapioca starch,but decreases the gelatinization.Sodium alginate effectively increases the peak and setback value,decreases the gelatinization to a certain extent.Arabic gum and konjac gum decrease the peak,breakdown,setback and final viscosities.Guar gum and sodium alginate reduce the syneresis of starchgel,and freeze-thaw stability of starch gels was increased.With the increase of the content of guargum,syneresis of starch gel decrease apparently.Both of the polysaccharide gums would enlarge thecavity of network structure formed from starch gel.The more addition,the larger cavity of ice crystals is.Arabic gum and konjac gum are not contributive to the increase of freeze-thaw stability of starch gels.