The Influence of Xanthan Gum on Rheological Properties and In Vitro Digestibility of Kudzu (Pueraria lobata) Starch,Starch

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The Influence of Xanthan Gum on Rheological Properties and In Vitro Digestibility of Kudzu (Pueraria lobata) Starch
Starch ( IF 2.6 ) Pub Date : 2020-01-29 , DOI: 10.1002/star.201900139
Yuxue Zheng ₁ , Weixuan Sun ₁ , Wenhan Yang ₁ , Shiguo Chen ₁ , Donghong Liu ₁ , Jinhu Tian ₁ , Xingqian Ye ₁

Affiliation

The study describes the effects of xanthan gum (0.5–2.0%) on the in vitro digestibility and rheological and pasting properties of kudzu (Pueraria lobata) starch pastes. The flow behavior index (n) shows a decrease in trends (from 0.43 to 0.31) as the xanthan gum concentration increases, indicating pseudoplastic behavior. Dynamic viscoelasticity analysis indicate that the elastic (G′) and viscous (G″) moduli increase in the presence of xanthan gum, suggesting a strong interaction between xanthan gum and kudzu starch in the composite system. All concentrations of xanthan gum result in increased elasticity (G′ > G″). Pasting properties reveal that the peak and final viscosity of the xanthan gum–kudzu starch dispersion decreases with the increasing concentration of xanthan gum, highlighting the importance of xanthan gum in controlling overall viscosity. The addition of xanthan gum also decreases the hydrolysis of kudzu starch during in vitro digestion.

中文翻译：

黄原胶对葛根淀粉流变特性和离体消化率的影响

该研究描述了黄原胶（0.5–2.0％）对葛根淀粉糊的体外消化率以及流变和糊化特性的影响。随着黄原胶浓度的增加，流动行为指数（n）显示趋势降低（从0.43下降至0.31），表明假塑性行为。动态粘弹性分析表明，该弹性（G ^ '）和粘性（g ^ “）中的黄原胶的存在下模量的增加，这表明在复合体系之间黄原胶和淀粉野葛强烈的相互作用。所有浓度的黄原胶都会增加弹性（G '> G”）。糊化特性表明，黄原胶-葛根淀粉分散液的峰值和最终粘度随黄原胶浓度的增加而降低，这突出了黄原胶在控制总体粘度中的重要性。黄原胶的添加还减少了体外消化过程中葛根淀粉的水解。

更新日期：2020-01-29

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