Water migration depicts the effect of hydrocolloids on the structural and textural properties of lotus seed starch

•Water migration affected the structures and textures of starch-hydrocolloid blends.•Chitosan promoted less mobile water diffusing into the higher mobility free water.•The higher water migration accelerated the structural formation and hardened the gel.•Guar gum and xanthan hindered the water migrat...

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Bibliographic Details
Published in:Food chemistry 2020-06, Vol.315, p.126240-126240, Article 126240
Main Authors: Zheng, Mingjing, Lin, Yan, Wu, Hongqiang, Zeng, Shaoxiao, Zheng, Baodong, Zhang, Yi, Zeng, Hongliang
Format: Article
Language:English
Subjects:
Chitosan - chemistry
Colloids - chemistry
Galactans - chemistry
Gels - chemistry
Hydrocolloids
Lotus - chemistry
Lotus seed starch
Mannans - chemistry
Plant Gums - chemistry
Polysaccharides, Bacterial - chemistry
Retrogradation
Seeds - chemistry
Spectroscopy, Fourier Transform Infrared
Spectrum Analysis, Raman
Starch - chemistry
Water - chemistry
Water migration
X-Ray Diffraction
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Summary:•Water migration affected the structures and textures of starch-hydrocolloid blends.•Chitosan promoted less mobile water diffusing into the higher mobility free water.•The higher water migration accelerated the structural formation and hardened the gel.•Guar gum and xanthan hindered the water migration of lotus seed starch.•The less water exudation retarded the retrogradation and hardening of starch. Water migration was used to depict the effect of hydrocolloids on the structural and textural properties of lotus seed starch (LS) during long-term retrogradation. The results showed that chitosan (CS) increased water migration and starch retrogradation of LS gel, causing the water molecules to easily diffuse as higher mobility free water (T24), which was strongly related to the higher short-range ordered and greater hardness of LS-CS gels. The addition of guar gum (GG) and xanthan (XN) interfered with water exudation, and thus increased the tightly bound water fraction (A21) of LS-GG blends and decreased the higher mobility free water fraction (A24) of LS-XN blends. This retarded the formation of ordered structures of LS gels, consequently, softening LS gel. GG performed better than XN in the above-mentioned effects due to their different molecular characteristics. Water migration can thus effectively depict the effect of hydrocolloids on the properties of LS.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2020.126240