Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch

In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakd...

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Bibliographic Details
Published in:Foods 2021-10, Vol.10 (10), p.2419
Main Authors: Zhai, Yuheng, Xing, Jiali, Luo, Xiaohu, Zhang, Hao, Yang, Kai, Shao, Xingfeng, Chen, Kaihe, Li, Yanan
Format: Article
Language:English
Subjects:
Calorimetry
Differential scanning calorimetry
Enthalpy
Food
Food science
Freeze-thaw
freeze-thaw stability
Freeze-thawing
Loss modulus
Pectin
Physicochemical properties
Rheological properties
Rheology
Rice
Shear thinning (liquids)
Stability
Starch
Storage modulus
Viscoelasticity
Viscosity
Vortices
waxy rice starch
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Summary:In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (p < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS–PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10102419