当前位置:
X-MOL 学术
›
Food Hydrocoll.
›
论文详情
Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)
Influence of psyllium versus xanthan gum in starch properties
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2020-08-01 , DOI: 10.1016/j.foodhyd.2020.105843 Mayara Belorio , Gisele Marcondes , Manuel Gómez
Food Hydrocolloids ( IF 10.7 ) Pub Date : 2020-08-01 , DOI: 10.1016/j.foodhyd.2020.105843 Mayara Belorio , Gisele Marcondes , Manuel Gómez
Abstract Psyllium is a natural polysaccharide with interesting nutritional properties and high potential to be used as an ingredient in formulations of cereal-based products. The objective of this study was to analyse how this hydrocolloid influences the hydration, pasting, rheology and gel properties of starch. The incorporation of psyllium increased the hydration properties of starch, and it was more notable when these properties were analysed under cold conditions. The viscosity and G′ values increased after gelatinisation, without changes in the G″ of the gels, but the hardness decreased after cooling. In general, psyllium promoted similar changes to the properties of starch as those obtained with xanthan gum. Thus, psyllium can be an alternative to xanthan gum in multiple applications.
中文翻译:
车前子与黄原胶对淀粉性质的影响
摘要 车前子是一种天然多糖,具有令人感兴趣的营养特性,并且很有可能用作谷类产品配方中的成分。本研究的目的是分析这种亲水胶体如何影响淀粉的水合、糊化、流变学和凝胶特性。车前草的加入增加了淀粉的水合特性,在寒冷条件下分析这些特性时更显着。凝胶化后粘度和 G' 值增加,凝胶的 G'' 没有变化,但冷却后硬度下降。一般来说,车前草促进了淀粉性质的类似变化,与用黄原胶获得的变化相似。因此,车前草可以在多种应用中替代黄原胶。
更新日期:2020-08-01
中文翻译:
车前子与黄原胶对淀粉性质的影响
摘要 车前子是一种天然多糖,具有令人感兴趣的营养特性,并且很有可能用作谷类产品配方中的成分。本研究的目的是分析这种亲水胶体如何影响淀粉的水合、糊化、流变学和凝胶特性。车前草的加入增加了淀粉的水合特性,在寒冷条件下分析这些特性时更显着。凝胶化后粘度和 G' 值增加,凝胶的 G'' 没有变化,但冷却后硬度下降。一般来说,车前草促进了淀粉性质的类似变化,与用黄原胶获得的变化相似。因此,车前草可以在多种应用中替代黄原胶。