Ghost Structures, Pasting, Rheological and Textural Properties between Mesona Blumes Gum and Various Starches

Journal of Food Quality

Volumn 37, Issue 2, 2014, Pages 73-82

  Feng, Tao ^a,b   Su, Qiang ^a   Zhuang, Haining ^b   Ye, Ran ^c   Gu, Zhengbiao ^d   Jin, Zhengyu ^d  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

^b PURDUE UNIVERSITY   (United States)

^c UNIVERSITY OF TENNESSEE   (United States)

^d JIANGNAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CYCLODEXTRINS; GELATION; GELS; GRANULATION; LEACHING; RHEOLOGY;

CONSTANT STRAINS; FOOD INDUSTRIES; POTATO STARCH GRANULES; POTATO STARCHES; RHEOLOGICAL PROPERTY; STARCH GRANULES; SWEETPOTATO STARCH; TEXTURAL PROPERTIES;

STARCH;

IPOMOEA BATATAS; LAKE VICTORIA MARBURGVIRUS; MANIHOT ESCULENTA; MESONA; PISUM SATIVUM; SOLANUM TUBEROSUM; TRITICUM AESTIVUM; VIGNA RADIATA VAR. RADIATA; ZEA MAYS;

EID: 84898910757     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12076     Document Type: Article

References (32)

1. AOAC. 2006. Official Methods of Analysis of the AOAC International, 18th Ed., AOAC International, Gaithersburg, MD.
2. Biliaderis, C.G., Arvanitoyannis, I., Izydorczyk, M.S. and Prokopowich, D.J. 1997. Effect of hydrocolloids on gelatinization and structure formation in concentrated waxy maize and wheat starch gels. Starch - Stärke 49, 278-283.
3. Christianson, D.D., Hodge, J.E., Osbome, D. and Detroy, R.W. 1981. Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum. Cereal Chem. 58, 513-517.
4. Closs, C.B., Conde-Petit, B., Roberts, I.D., Tolstoguzov, V.B. and Escher, F. 1999. Phase separation and rheology of aqueous starch/galactomannan systems. Carbohydr. Poly. 39, 67-77.
5. Debet, M.R. and Gidley, M.J. 2007. Why do gelatinized starch granules not dissolve completely? Roles for amylose, protein, and lipid in granule "ghost" integrity. J. Agric. Food Chem. 55, 4752-4760.
6. Feng, T., Gu, Z.B. and Jin, Z.Y. 2007. Chemical composition and some rheological properties of Mesona Blumes gum. Food Sci. Technol. Int. 13, 55-61.
7. Feng, T., Zhuang, H., Ye, R., Jin, Z., Xu, X. and Xie, Z. 2011. Analysis of volatile compounds of Mesona Blumes gum/rice extrudates via GC-MS and electronic nose. Sens. Actuators B Chem. 160, 964-973.
8. Feng, T., Ye, R., Zhuang, H., Fang, Z. and Chen, H. 2012. Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture. Carbohydr. Poly. 90, 667-674.
9. Feng, T., Ye, R., Zhuang, H., Rong, Z., Fang, Z., Wang, Y., Gu, Z. and Jin, Z. 2013. Physicochemical properties and sensory evaluation of Mesona Blumes gum/rice starch mixed gels as fat-substitutes in Chinese Cantonese-style sausage. Food Res. Int. 50, 85-93.
10. Funami, T., Kataoka, Y., Omoto, T., Goto, Y., Asai, I. and Nishinari, K. 2005a. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch. Food Hydrocoll. 19, 1-13.
11. Funami, T., Kataoka, Y., Omoto, T., Goto, Y., Asai, I. and Nishinari, K.A. 2005b. Food hydrocolloids control the gelatinization and retrogradation behavior of starch. 2b. Functions of guar gums with different molecular weights on the retrogradation behavior of corn starch. Food Hydrocoll. 19, 25-36.
12. Funami, T., Kataoka, Y., Noda, S., Hiroe, M., Ishihara, S., Asai, I., Takahashi, R., Inouchi, N., Nishinari, K. 2008. Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviours of corn starch-2: Characterizations of starch and investigations of corn starch/fenugreek gum composite system at a relatively low starch concentrations: 5 w/v%. Food Hydrocoll. 22, 777-787.
13. Funami, T., Nakauma, M., Noda, S., Ishihara, S., Asai, I., Inouchi, N. etal. 2008. Effects of some anionic polysaccharides on the gelatinization and retrogradation behaviors of wheat starch: Soybean-soluble polysaccharide and gum Arabic. Food Hydrocoll. 22, 1528-1540.
14. Han, X.-Z. and Hamaker, B.R. 2002. Association of starch granule proteins with starch ghosts and remnants revealed by confocal laser scanning microscopy. Cereal Chem. 79, 892-896.
15. 2 solution. Starch - Stärke 57, 384-387.
16. Hongsprabhas, P., Israkarn, K. and Rattanawattanaprakit, C. 2007. Architectural changes of heated mungbean, rice and cassava starch granules: Effects of hydrocolloids and protein-containing envelope. Carbohydr. Poly. 67, 614-622.
17. Huang, M., Kennedy, J.F., Li, B., Xu, X. and Xie, B.J. 2007. Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: A texture profile analysis study. Carbohydr. Poly. 69, 411-418.
18. Huang, P.V., Maeda, T., Miskelly, D., Tsumori, R. and Morita, N. 2008. Physicochemical characteristics and fine structure of high-amylose wheat starches isolated from Australian wheat cultivars. Carbohydr. Poly. 71, 656-663.
19. Jarvis, C.E. and Walker, J.R.L. 1993. Simultaneous, rapid, spectrophotometric determination of total starch, amylose and amylopectin. J. Sci. Food Agric. 63, 53-57.
20. Jing, S., Yan, X., Ouyang, W., Xiang, H. and Ren, Z. 2012. Study on properties of Cyperus esculentus starch grown in Xinjiang, China. Starch - Stärke 64, 581-589.
21. Lai, L.S., Liu, Y.L. and Lin, P.H. 2003. Rheological/textural properties of starch and crude hsian-tsao leaf gum mixed systems. J. Sci. Food Agric. 83, 1051-1058.
22. Liu, H. and Eskin, N.A.M. 1998. Interactions of native and acetylated pea starch with yellow mustard mucilage, locust bean gum and gelatin. Food Hydrocoll. 12, 37-41.
23. Liu, H., Eskin, N.A.M. and Cui, S.W. 2003. Interaction of wheat and rice starches with yellow mustard mucilage. Food Hydrocoll. 17, 863-869.
24. Nagano, T., Tamaki, E. and Funami, T. 2008. Influence of guar gum on granule morphologies and rheological properties of maize starch. Carbohydr. Poly. 72, 95-101.
25. Nakauma, M., Funami, T., Noda, S., Ishihara, S., Ai-Assaf, S., Nishinari, K. and Phillips, G.O. 2008. Comparison of sugar beet pectin, soybean soluble polysaccharide, and gum arabic as food emulsifiers. 1. Effect of concentration, pH, and salts on the emulsifying properties. Food Hydrocoll. 22, 1254-1267.
26. Sae-kang, V. and Suphantharika, M. 2006. Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes. Carbohydr. Poly. 65, 371-380.
27. Seguchi, M., Hayashi, M., Suzuki, Y., Sano, Y. and Hirano, H.-Y. 2003. Role of amylose in the maintenance of the configuration of rice starch granules. Starch - Stärke 55, 524-528.
28. Shi, X. and Bemiller, J.N. 2002. Effects of food gums on viscosities of starch suspensions during pasting. Carbohydr. Poly. 50, 7-18.
29. Tao, F., Zheng Biao, G., Zheng Yu, J. and Hai Ning, Z. 2008. Isolation and characterization of an acidic polysaccharide from Mesona Blumes gum. Carbohydr. Poly. 71, 159-169.
30. van de Velde, F., Van Riel, J. and Tromp, R.H. 2002. Visualisation of starch granule morphologies using confocal scanning laser microscopy (CSLM). J. Sci. Food Agric. 82, 1528-1536.
31. Yamamori, M. and Yamamoto, K. 2011. Effects of two novel Wx-A1 alleles of common wheat (Triticum aestivum L.) on amylose and starch properties. J. Cereal Sci. 54, 229-235.
32. Yoo, D., Kim, C. and Yoo, B. 2005. Steady and dynamic shear rheology of rice starch-galactomannan mixtures. Starch - Stärke 57, 310-318.