Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum

Carbohydrate Polymers

Volumn 71, Issue 1, 2008, Pages 9-17

  Achayuthakan, Piyada ^a   Suphantharika, Manop ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Guar gum; Pasting; Rheology; Waxy corn starch; Xanthan gum

Indexed keywords

AGRICULTURAL PRODUCTS; BINDERS; HYSTERESIS LOOPS; RHEOLOGY; VISCOELASTICITY; VISCOSITY;

GUAR GUM; PASTING; THIXOTROPIC HYSTERESIS LOOPS; WAXY CORN STARCH; XANTHAN GUM;

STARCH;

CYAMOPSIS TETRAGONOLOBA; ZEA MAYS;

EID: 35548949435     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2007.05.006     Document Type: Article

References (31)

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. Achayuthakan P., Suphantharika M., and Rao M.A. Yield stress components of waxy corn starch-xanthan mixtures: Effect of xanthan concentration and different starches. Carbohydrate Polymers 65 (2006) 469-478
3. Alloncle M., and Doublier J.-L. Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloids 5 (1991) 455-467
4. Alloncle M., Lefebvre J., Llamas G., and Doublier J.L. A rheological characterization of cereal starch-galactomannan mixtures. Cereal Chemistry 66 (1989) 90-93
5. Annable P., Fitton M.G., Harris B., Phillips G.O., and Williams P.A. Phase behaviour and rheology of mixed polymer systems containing starch. Food Hydrocolloids 8 (1994) 351-359
6. Appelqvist I.A.M., and Debet M.R.M. Starch-biopolymer interactions - A review. Food Reviews International 13 (1997) 163-224
7. Bahnassey Y.A., and Breene W.M. Rapid Visco-Analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums. Starch/Stärke 46 (1994) 134-141
8. Biliaderis C.G., Arvanitoyannis I., Izydorczyk M.S., and Prokopowich D.J. Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels. Starch/Stärke 49 (1997) 278-283
9. Chaisawang M., and Suphantharika M. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch. Carbohydrate Polymers 61 (2005) 288-295
10. Chaisawang M., and Suphantharika M. Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum. Food Hydrocolloids 20 (2006) 641-649
11. 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
12. Clark A.H., and Ross-Murphy S.B. Structural and mechanical properties of biopolymer gels. Advances in Polymer Science 83 (1987) 57-192
13. Dintzis F.R., Berhow M.A., Bagley E.B., Wu Y.V., and Felker F.C. Shear-thickening behavior and shear-induced structure in gently solubilized starches. Cereal Chemistry 73 (1996) 638-643
14. Doublier J.-L., and Cuvelier G. Gums and hydrocolloids: Functional aspects. In: Eliasson A.-C. (Ed). Carbohydrates in food. 2nd ed. (2006), CRC Press, Boca Raton, FL 233-272
15. Eliasson A.-C., and Gudmundsson M. Starch: Physicochemical and functional aspects. In: Eliasson A.-C. (Ed). Carbohydrates in food. 2nd ed. (2006), CRC Press, Boca Raton, FL 391-469
16. Gonera A., and Cornillon P. Gelatinization of starch/gum/sugar systems studied by using DSC, NMR, and CSLM. Starch/Stärke 54 (2002) 508-516
17. Grassi M., Lapasin R., and Pricl S. A study of the rheological behavior of scleroglucan weak gel systems. Carbohydrate Polymers 29 (1996) 169-181
18. Khondkar D., Tester R.F., Hudson N., Karkalas J., and Morrow J. Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels. Food Hydrocolloids 21 (2007) 1296-1301
19. Krüger A., Ferrero C., and Zaritzky N.E. Modelling corn starch swelling in batch systems; Effect of sucrose and hydrocolloids. Journal of Food Engineering 58 (2003) 125-133
20. Kulicke W.-M., Eidam D., Kath F., Kix M., and Kull A.H. Hydrocolloids and rheology: Regulation of visco-elastic characteristics of waxy rice starch in mixtures with galactomannans. Starch/Stärke 48 (1996) 105-114
21. Mezger T.G. Rotational tests. In: Zorll U. (Ed). The rheology handbook: For users of rotational and oscillatory rheometers (2002), Vincentz Verlag, Hannover 55-68
22. 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
23. Norton I.T., and Foster T.J. Hydrocolloids in real food systems. In: Williams P.A., and Phillips G.O. (Eds). Gums and stabilisers for the food industry Vol. 11 (2002), The Royal Society of Chemistry, Cambridge, UK 187-200
24. Rodríquez-Hernández A.I., Durand S., Garnier C., Tecante A., and Doublier J.L. Rheology-structure properties of waxy maize starch-gellan mixtures. Food Hydrocolloids 20 (2006) 1223-1230
25. Ross-Murphy S.B. Structure-property relationships in food biopolymer gels and solutions. Journal of Rheology 39 (1995) 1451-1463
26. Shi X., and BeMiller J.N. Effects of food gums on viscosities of starch suspensions during pasting. Carbohydrate Polymers 50 (2002) 7-18
27. SPSS for Windows (2003). User's manual, version 12.0, Chicago, IL: SPSS Inc.
28. 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
29. Walstra, P. (1993). Introduction to aggregation phenomena in food colloids. In E. Dickinson (Ed.), Food colloids and polymers: Stability and mechanical properties. Special Publication (Vol. 113, pp. 3-15). Cambridge, UK: The Royal Society of Chemistry.
30. Wang F., Wang Y.J., and Sun Z. Conformational role of xanthan gum in its interaction with guar gum. Journal of Food Science 67 (2002) 3289-3294
31. Whistler R.L., and BeMiller J.N. Carbohydrate chemistry for food scientists (1997), Eagan Press, St. Paul, MN