葡甘露聚糖
回生(淀粉)
直链淀粉
化学
流变学
差示扫描量热法
食品科学
分离
结晶度
肿胀 的
淀粉
材料科学
化学工程
复合材料
结晶学
工程类
物理
热力学
作者
Shuping Ma,Pingting Zhu,Mingchun Wang,Futao Wang,Naifu Wang
标识
DOI:10.1016/j.foodhyd.2019.06.014
摘要
Four konjac glucomannan (KGM) samples with different molecular weight (Mw) were prepared using high-pressure homogenization. The Mw effects of KGM on the particle size distribution, leached amylose, gelatinization, retrogradation, and rheological properties of corn starch (CS) were then investigated. KGM led to a Mw-dependent reduction in the swelling of starch granules and the leaching of amylose. Differential scanning calorimetry results showed that the incorporation of KGM slightly increased the onset and peak gelatinization temperatures of the CS but did not affect the conclusion gelatinization temperatures. Meanwhile, the ΔH increased significantly with the increase of KGM Mw. In addition, the retrogradation enthalpy and retrogradation ratio of CS were found to be significantly decreased with increasing the Mw of the KGM. This was further confirmed by the changes in the syneresis during analysis of freeze-thaw stability and the relative crystallinity as measured by X-ray diffraction. Flow and dynamic shear measurements revealed that both CS and CS-KGM mixtures are pseudoplastic fluids, and that the pseudoplasticity and viscoelasticity were significantly enhanced with increasing Mw of the KGM. The results demonstrated that the Mw of KGM plays an important part in affecting the physicochemical properties of corn starch.
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