Gelatinization and rheological properties of rice starch/xanthan mixtures: Effects of molecular weight of xanthan and different salts

Food Chemistry

Volumn 111, Issue 1, 2008, Pages 106-114

  Viturawong, Yuvaret ^a   Achayuthakan, Piyada ^a   Suphantharika, Manop ^a  

^a MAHIDOL UNIVERSITY   (Thailand)

Author keywords

Gelatinization; Molecular weight; Rheology; Rice starch; Salt; Xanthan

Indexed keywords

CALCIUM CHLORIDE; SODIUM CHLORIDE; STARCH; XANTHAN;

ARTICLE; BLOOD RHEOLOGY; DIFFERENTIAL SCANNING CALORIMETRY; DYNAMICS; ENTHALPY; GEL; GELATINIZATION; HYSTERESIS; MOLECULAR WEIGHT; PASTE; RIGIDITY; SAMPLE; SHEAR RATE; STRESS; TEMPERATURE; THERMAL ANALYSIS; THIXOTROPY; TIME; VISCOSITY;

EID: 43649108378     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.03.041     Document Type: Article

References (43)

1. P. Achayuthakan M. Suphantharika Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum Carbohydrate Polymers 71 2008 9 17
2. P. Achayuthakan M. Suphantharika M.A. Rao Yield stress components of waxy corn starch–xanthan mixtures: Effect of xanthan concentration and different starches Carbohydrate Polymers 65 2006 469 478
3. F.B. Ahmad P.A. Williams Effect of salts on the gelatinization and rheological properties of sago starch Journal of Agricultural and Food Chemistry 47 1999 3359 3366
4. F.B. Ahmad P.A. Williams Gelatinisation properties of sago starch in the presence of salts P.A. Williams G.O. Phillips Gums and stabilisers for the food industry Vol. 11 2002 The Royal Society of Chemistry Cambridge, UK 145 157
5. M. Alloncle J.L. Doublier Viscoelastic properties of maize starch/hydrocolloid pastes and gels Food Hydrocolloids 5 1991 455 467
6. M. Alloncle J. Lefebvre G. Llamas J.L. Doublier A rheological characterization of cereal starch–galactomannan mixtures Cereal Chemistry 66 1989 90 93
7. P. Annable M.G. Fitton B. Harris G.O. Phillips P.A. Williams Phase behaviour and rheology of mixed polymer systems containing starch Food Hydrocolloids 8 1994 351 359
8. I.A.M. Appelqvist M.R.M. Debet Starch–biopolymer interactions – A review Food Reviews International 13 1997 163 224
9. J. Bao C.J. Bergman The functionality of rice starch A.-C. Eliasson Starch in food: Structure, function and applications 2004 Woodhead Publishing Limited Cambridge, UK 258 294
10. J.N. BeMiller Carbohydrate chemistry for food scientists 2nd ed. 2007 AACC International Inc. St. Paul, MN (pp. 173–223, 263–270)
11. C. Bircan S.A. Barringer Salt–starch interactions as evidenced by viscosity and dielectric property measurements Journal of Food Science 63 1998 983 986
12. S. Carrington J. Odell L. Fisher J. Mitchell L. Hartley Polyelectrolyte behaviour of dilute xanthan solutions: Salt effects on extensional rheology Polymer 37 1996 2871 2875
13. M. Chaisawang M. Suphantharika Pasting and rheological properties of native and anionic tapioca starches as modified by guar gum and xanthan gum Food Hydrocolloids 20 2006 641 649
14. D.C.-H. Cheng Yield stress: A time-dependent property and how to measure it Rheologica Acta 25 1986 542 554
15. D.D. Christianson J.E. Hodge D. Osborne R.W. Detroy Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum Cereal Chemistry 58 1981 513 517
16. A. Chungcharoen D.B. Lund Influence of solutes and water on rice starch gelatinization Cereal Chemistry 64 1987 240 243
17. A.H. Clark S.B. Ross-Murphy Structural and mechanical properties of biopolymer gels Advances in Polymer Science 83 1987 57 192
18. D. Eidam W.-M. Kulicke K. Kuhn R. Stute Formation of maize starch gels selectively regulated by the addition of hydrocolloids Starch/Stärke 47 1995 378 384
19. A.-C. Eliasson M. Gudmundsson Starch: Physicochemical and functional aspects A.-C. Eliasson Carbohydrates in food 2nd ed. 2006 CRC Press Boca Raton, FL 391 469
20. T. Funami Y. Kataoka T. Omoto Y. Goto I. Asai K. Nishinari Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2a. Functions of guar gums with different molecular weights on the gelatinization behavior of corn starch Food Hydrocolloids 19 2005 15 24
21. Funami, T., Noda, S., Hiroe, M., Asai, I., Ikeda, S., & Nishinari, K. (in press). Functions of iota-carrageenan on the gelatinization and retrogradation behaviors of corn starch in the presence or absence of various salts. Food Hydrocolloids . doi:10.1016/j.foodhyd.2007.09.008.
22. J. Higiro T.J. Herald S. Alavi S. Bean Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt Food Research International 40 2007 435 447
23. G. Holzwarth Molecular weight of xanthan polysaccharide Carbohydrate Research 66 1978 173 186
24. J.-L. Jane Mechanism of starch gelatinization in neutral salt solutions Starch/Stärke 45 1993 161 166
25. A.N. Jyothi K. Sasikiran M.S. Sajeev R. Revamma S.N. Moorthy Gelatinisation properties of cassava starch in the presence of salts, acids and oxidising agents Starch/Stärke 57 2005 547 555
26. C. Kim B. Yoo Rheological properties of rice starch–xanthan gum mixtures Journal of Food Engineering 75 2006 120 128
27. K. Koczo D.T. Wasan R.P. Borwankar A. Gonsalves Flocculation of food dispersions by gums: Isotropic/anisotropic dispersion separation by xanthan gum Food Hydrocolloids 12 1998 43 53
28. L. Ma G.V. Barbosa-Cánovas Viscoelastic properties of xanthan gels interacting with cations Journal of Food Science 62 1997 1124 1128
29. A.G. Maaurf Y.B. Che Man B.A. Asbi A.H. Junainah J.F. Kennedy Gelatinisation of sago starch in the presence of sucrose and sodium chloride as assessed by differential scanning calorimetry Carbohydrate Polymers 45 2001 335 345
30. I. Mandala C. Michon B. Launay Phase and rheological behaviors of xanthan/amylose and xanthan/starch mixed systems Carbohydrate Polymers 58 2004 285 292
31. E.L. Meyer G.G. Fuller R.C. Clark W.-M. Kulicke Investigation of xanthan gum solution behavior under shear flow using rheooptical techniques Macromolecules 26 1993 504 511
32. B.J. Oosten Tentative hypothesis to explain how electrolytes affect the gelatinization temperature of starches in water Starch/Stärke 34 1982 233 239
33. B.J. Oosten Explanations for phenomena arising from starch–electrolytes interactions Starch/Stärke 35 1983 166 169
34. B.J. Oosten Interactions between starch and electrolytes Starch/Stärke 42 1990 327 330
35. W.E. Rochefort S. Middleman Rheology of xanthan gum: Salt, temperature, and strain effects in oscillatory and steady shear experiments Journal of Rheology 31 1987 337 369
36. T. Sato T. Norisuye H. Fujita Double-stranded helix of xanthan: Dimensional and hydrodynamic properties in 0.1 M aqueous sodium chloride Macromolecules 17 1984 2696 2700
37. X. Shi J.N. BeMiller Effects of food gums on viscosities of starch suspensions during pasting Carbohydrate Polymers 50 2002 7 18
38. M. Sikora S. Kowalski P. Tomasik Binary hydrocolloids from starches and xanthan gum Food Hydrocolloids 22 2008 943 952
39. J.-Y. Song J.-Y. Kwon J. Choi Y.-C. Kim M. Shin Pasting properties of non-waxy rice starch–hydrocolloid mixtures Starch/Stärke 58 2006 223 230
40. SPSS for Windows (2003). User’s manual, version 12.0. Chicago, IL: SPSS Inc.
41. V. Sudhakar R.S. Singhal P.R. Kulkarni Studies on starch–hydrocolloid interactions: Effect of salts Food Chemistry 53 1995 405 408
42. G. Sworn Xanthan gum G.O. Phillips P.A. Williams Handbook of hydrocolloids 2000 Woodhead Publishing Limited Cambridge, UK 103 115
43. R.J. Tye The rheology of starch/carrageenan systems Food Hydrocolloids 2 1988 259 266