Abstract Blend of starch and hydrocolloids is a secure and feasible physical modifying method for native starch. Konjac glucomannan (KGM), a kind of non-ionic hydrocolloids, has been widely used as food additive due to its water holding, thickening and gelling capacity. In this study, the effect of Konjac glucomannan (KGM) on the pasting and rheological properties of corn starch (CS) was investigated. The particle size distribution and low field-nuclear magnetic resonance (LF-NMR) tests were also conducted to further explore the interaction between KGM and corn starch. Rapid visco analysis (RVA) showed that pasting temperature of CS increased with the increase of KGM concentration. KGM addition raised the peak viscosity, breakdown and setback value as well. Dynamic viscoelasticity measurements showed that the storage modulus (G′) and the loss modulus (G″) increased in the presence of KGM, suggesting that KGM could effectively improve the viscoelasticity of CS. The steady shear results showed that the CS-KGM mixtures presented non-Newtonian shear-thinning behavior. The flow behavior index (n) ranged from 0.3479 to 0.2545 as the concentration of KGM increased, indicating that the pseudoplasticity was enhanced with the increasing addition of KGM. In addition, particle size distribution confirmed that KGM inhibited the pasting of corn starch. The low-field nuclear magnetic resonance (LF-NMR) experiment supported the hypothesis that KGM could compete with corn starch for water molecule. The results indicate that KGM significantly changes the pasting, rheological properties of corn starch due to strong interaction between CS and KGM in the composite system.

中文翻译：

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魔芋葡甘露聚糖对玉米淀粉糊化及流变特性的影响

摘要 淀粉与亲水胶体共混是一种安全可行的天然淀粉物理改性方法。魔芋葡甘露聚糖（KGM）是一种非离子水胶体，由于其保水、增稠和胶凝能力而被广泛用作食品添加剂。在这项研究中，研究了魔芋葡甘露聚糖 (KGM) 对玉米淀粉 (CS) 糊化和流变学特性的影响。还进行了粒度分布和低场核磁共振 (LF-NMR) 测试，以进一步探索 KGM 与玉米淀粉之间的相互作用。快速粘度分析(RVA)表明CS的糊化温度随着KGM浓度的增加而增加。KGM 的添加也提高了峰值粘度、分解和回缩值。动态粘弹性测量表明，在 KGM 存在下，储能模量 (G') 和损耗模量 (G") 增加，表明 KGM 可以有效提高 CS 的粘弹性。稳定剪切结果表明，CS-KGM 混合物呈现非牛顿剪切稀化行为。随着 KGM 浓度的增加，流动行为指数 (n) 的范围从 0.3479 到 0.2545，表明假塑性随着 KGM 加入量的增加而增强。此外，粒度分布证实 KGM 抑制了玉米淀粉的糊化。低场核磁共振 (LF-NMR) 实验支持 KGM 可以与玉米淀粉竞争水分子的假设。结果表明KGM显着改变了粘贴，