Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels

Rheological characterisation of uncross-linked (UPS) and cross-linked (CPS) waxy maize starch with pectin was conducted to determine the influence of pectin on the properties of the starch. The viscoelastic behaviour of 5% (w/v) gel systems containing UPS and CPS polysaccharides at 25 °C was evaluat...

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Bibliographic Details
Published in:Food hydrocolloids 2007, Vol.21 (8), p.1296-1301
Main Authors: Khondkar, Dristi, Tester, Richard Frank, Hudson, Nick, Karkalas, John, Morrow, Jim
Format: Article
Language:English
Subjects:
Biological and medical sciences
biopolymers
corn starch
Cross-linked
crosslinking
deformation
enzymatic hydrolysis
Food additives
food chemistry
Food industries
Fundamental and applied biological sciences. Psychology
gelatinization
gels
General aspects
modified starch
Pectin
pectins
polysaccharides
rheological properties
Rheology
Starch
Starch and starchy product industries
storage modulus
texture
waxy corn
waxy corn starch
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Summary:Rheological characterisation of uncross-linked (UPS) and cross-linked (CPS) waxy maize starch with pectin was conducted to determine the influence of pectin on the properties of the starch. The viscoelastic behaviour of 5% (w/v) gel systems containing UPS and CPS polysaccharides at 25 °C was evaluated by small angle deformation oscillation rheometry. Viscoelasticity measurements of the cross-linked polysaccharides indicated that the elastic component increased after cross-linking. Among all gels studied, the properties of the CPS mixtures (ratios 2:3 and 3:2) showed quite high storage ( G′) and loss ( G″) moduli (compared with gels of other ratios), indicating that gels of these two particular ratios had the greatest degree of elasticity and were very well structured. The results suggest that cross-linking between starch and pectin molecules can give rise to novel rheological properties.
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2006.10.008