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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.2
- 수록면
- 20 - 25 (6page)
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초록· 키워드
오류제보하기
Effects of commercial and lab-generated gellan gums on the textural properties, structure, and aging of wheat and maize starch gels were investigated using a rapid visco-analyzer (RVA), rheometer, scanning electron microscope (SEM), and X-ray diffractometer. Gellan and guar gums increased the peak and final viscosities, but xanthan gum and gum arabic reduced them. The maize starch had higher breakdown viscosity than the wheat starch, regardless of the type of gum. The hardness of all starch gels increased during storage, but their cohesiveness and springiness decreased. The degree of the gel hardness showed higher in maize starch than in wheat starch and the effect of gum addition had a difference with gum type. The wheat starch-guar and -gellan gum mixed gels showed higher elasticity and cohesiveness after storage. The starch-gellan gum mixed gels had dense and stable network structures, and were well maintained even after 7 days of storage. Most of the gums had anti-aging effect on X-ray diffraction pattern of starch gels.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
Acknowledgments
References
참고문헌 (36)
참고문헌 신청
Jane JL , 1997 , Starch functionality in food processing. In: Starch Structure and Functionality , The Royal Society of Chemistry : 26 ~ 35
Kokini JL , 1995 , Constitutive models of foods , J. Texture Stud 26 : 421 ~ 455
Baek M-H , 1999 , Microstructure of recombinated gels of amylose and amylopectin isolated from rice starch , Korean J. Food Sci. Technol 31 : 1171 ~ 1177
Baek M-H , 2004 , Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel , Food Hydrocolloid 18 : 133 ~ 142
Annable P , 1994 , Phase behaviour and rheology of mixed polymer systems containing starch , Food Hydrocolloid 8 : 351 ~ 359
Kokini JL , 1995 , Constitutive models of foods , J. Texture Stud 26 : 421 ~ 455
Baek M-H , 1999 , Microstructure of recombinated gels of amylose and amylopectin isolated from rice starch , Korean J. Food Sci. Technol 31 : 1171 ~ 1177
Baek M-H , 2004 , Effects of sugars and sugar alcohols on thermal transition and cold stability of corn starch gel , Food Hydrocolloid 18 : 133 ~ 142
Annable P , 1994 , Phase behaviour and rheology of mixed polymer systems containing starch , Food Hydrocolloid 8 : 351 ~ 359
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UCI(KEPA) : I410-ECN-0101-2013-573-001009880