Rheology-structure properties of waxy maize starch-gellan mixtures

Food Hydrocolloids

Volumn 20, Issue 8, 2006, Pages 1223-1230

  Rodriguez Hernandez A I ^a   Durand, S ^b   Garnier, C ^b   Tecante, A ^c   Doublier, J L ^b  

^a UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

^b INRA   (France)

^c UNIVERSIDAD NACIONAL AUTÓNOMA DE MÉXICO   (Mexico)

Author keywords

Confocal microscopy; Gellan; Gels; Mixtures; Rheology; Starch

Indexed keywords

CONFOCAL MICROSCOPY; ELASTICITY; GRANULATION; MICROSTRUCTURE; VISCOELASTICITY;

CONFOCAL LASER SCANNING MICROSCOPY; CONFOCAL-LASER-SCANNING-MICROSCOPY; ELASTIC PROPERTIES; GELLAN; OSCILLATORY SHEAR; RHEOLOGICAL PROPERTY; STARCH GRANULES; STRUCTURE PROPERTY; VISCOELASTIC PROPERTIES; WAXY MAIZE STARCH;

STARCH;

ZEA MAYS;

EID: 33748075800     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2006.01.007     Document Type: Article

References (28)

1. Abdulmola N.A., Hember M.W.N., Richardson R.K., and Morris E.R. Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch. Carbohydrate Polymers 31 (1996) 65-78
2. Alloncle M., and Doublier J.L. Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloids 5 (1991) 455-467
3. Alloncle M., Lefebvre J., Llamas G., and Doublier J.L. A rheological characterization of cereal starch-galactomannan mixtures. Cereal Chemistry 66 (1989) 90-93
4. Amici E., Clark A.H., Normand V., and Johnson N.B. Interpenetrating network formation in agarose-sodium gellan gel composites. Carbohydrate Polymers 46 (2001) 383-391
5. Bagley E.B., and Christianson D.D. Swelling capacity of starch and its relationship to suspension viscosity-effect of cooking time, temperature and concentration. Journal of Texture Studies 13 (1982) 115-126
6. Bourriot S., Garnier C., and Doublier J.L. Micellar-casein-κ-carrageenan mixtures. I. Phase separation and ultra structure. Carbohydrate Polymers 40 (1999) 145-157
7. Christianson D.D., Hodge J.E., Osborne D., and Detroy R.W. Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum. Cereal Chemistry 58 (1981) 513-517
8. Clark A.H., Eyre S.C.E., Ferdinando D.P., and Lagarrigue S. Interpenetrating network formation in gellan-maltodextrin gel composites. Macromolecules 32 (1999) 7897-7906
9. Da Silva P.M.S., Oliveira J.C., and Rao M.A. Granule size distribution and rheological behavior of heated modified waxy and unmodified maize starch dispersions. Journal of Texture Studies 28 (1997) 123-138
10. De Belder A.N., and Wik K.O. Preparation and properties of fluorescein-labelled hyaluronate. Carbohydrate Research 44 (1975) 251-257
11. Doublier J.L. Rheological studies on starch-flow behaviour of wheat starch pastes. Starch/Stärke 33 (1981) 416-420
12. Doublier J.L. A rheological comparison of wheat, maize, faba bean and smooth pea starches. Journal of Cereal Science 5 (1987) 247-262
13. Dürrenberger M.B., Handschin S., Conde-Petit B., and Escher F. Visualization of food structure by confocal laser scanning microscopy (CLSM). Lebensmittel-Wissenchaft und Technology 34 11 (2001) 11-17
14. Eidam D., and Kulicke W.M. Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch/Stärke 47 (1995) 378-384
15. Eliasson A.C. Viscoelastic behaviour during the gelatinization of starch. 1. Comparison of wheat, maize, potato and waxy-barley starches. Journal of Texture Studies 17 (1986) 253-265
16. Ellis H.S., Ring S.G., and Whittam M.A. A comparison of the viscous behaviour of wheat and maize starch pastes. Journal of Cereal Science 10 (1989) 30-44
17. Evans I.D., and Haisman D.R. Rheology of gelatinised starch suspensions. Journal of Texture Studies 10 (1979) 347-370
18. Loisel C., Tecante A., Cantoni P., and Doublier J.L. Influence de la composition et du traitement thermique sur les propriétés rhéologiques d'un système polyphasique: amidon-carraghénanes. Les Cahiers de Rhéologie 16 (1998) 152-158
19. Miyoshi E., Takaya T., Williams P.A., and Nishinari K. Effects of sodium chloride and calcium chloride on the interaction between gellan gum and konjac glucomannan. Journal of Agriculture and Food Chemistry 44 (1996) 2486-2495
20. Mohammed Z.H., Hember M.W.N., Richardson R.K., and Morris E.R. Co-gelation of agarose and waxy maize starch. Carbohydrate Polymers 36 (1998) 37-48
21. Nishinari K., Watase M., Rinaudo M., and Milas M. Characterization and properties of gellan-κ-carrageenan mixed gels. Food Hydrocolloids 10 (1996) 277-283
22. Papageorgiou M., Kasapis S., and Richardson R.K. Steric exclusion phenomena in gellan/gelatin systems. I. Physical properties of single and binary gels. Food Hydrocolloids 8 (1994) 97-112
23. Rodríguez-Hernández A.I., Durand S., Garnier C., Tecante A., and Doublier J.L. Rheology-structure properties of gellan systems: Evidence of network formation at low gellan concentrations. Food Hydrocolloids 17 (2003) 621-628
24. Rodríguez-Hernández A.I., and Tecante A. Dynamic viscoelastic properties behavior of gellan-ι-carrageenan and gellan-xanthan gels. Food Hydrocolloids 13 1 (1999) 54-62
25. Sajjan S.U., and Rao M.R.R. Effect of hydrocolloids on the rheological properties of wheat starch. Carbohydrate Polymers 7 (1987) 395-402
26. Tecante A., and Doublier J.L. Steady flow and viscoelastic behavior of crosslinked waxy corn starch-κ-carrageenan pastes and gels. Carbohydrate Polymers 40 (1999) 221-231
27. Tromp R.H., van de Velde F., van Riel J., and Paques M. Confocal scanning light microscopy (CLSM) on mixtures of gelatine and polysaccharides. Food Research International 34 (2001) 931-938
28. van de Velde F., Weinbreck F., Edelman M.W., van der Linden E., and Tromp R.H. Visualisation of biopolymer mixtures using confocal scanning laser microscopy (CLSM) and covalent labeling techniques. Colloids and Surfaces B: Biointerfaces 31 (2003) 15-168