Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase
Food Hydrocolloids, cilt.130, 2022 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 130
- Basım Tarihi: 2022
- Doi Numarası: 10.1016/j.foodhyd.2022.107733
- Dergi Adı: Food Hydrocolloids
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
- Anahtar Kelimeler: Debranched pea starch, Xanthan gum, Sodium alginate, Pasting, Rheology, In vitro digestion
- Atatürk Üniversitesi Adresli: Evet
Özet
© 2022 Elsevier LtdThis study evaluated the impacts of xanthan gum (XG), sodium alginate (SA), and XG-SA complex formulations on the pasting, rheology, structural properties, amylose content, and in vitro digestibility of debranched pea starch (DBPS) treated with pullulanase. The amylose content of DBPS increased from 34.24% to 49.35%. The resistant starch (RS) increased from 35.12% to 38.90%. Further, the addition of polysaccharides increased the viscosity of DBPS, and the fluidity of the DBPS gels was enhanced. The amylose content and relative crystallinity (RC) of the XG-added samples decreased. In contrast, the RC of SA and XG-SA samples increased from 38.34% to 40.97%–40.48% and 47.64%, respectively. Additionally, XG, SA, and XG-SA increased the RS content, and the highest RS content (52.65%) was noted for 1% SA. This study provides a theoretical basis and new insights about DBPS and polysaccharide applications in food and materials.