Loading...
Please wait, while we are loading the content...
Similar Documents
Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch
| Content Provider | MDPI |
|---|---|
| Author | Zhai, Yuheng Xing, Jiali Luo, Xiaohu Zhang, Hao Yang, Kai Shao, Xingfeng Chen, Kaihe Li, Yanan |
| Copyright Year | 2021 |
| Description | 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. |
| Starting Page | 2419 |
| e-ISSN | 23048158 |
| DOI | 10.3390/foods10102419 |
| Journal | Foods |
| Issue Number | 10 |
| Volume Number | 10 |
| Language | English |
| Publisher | MDPI |
| Publisher Date | 2021-10-13 |
| Access Restriction | Open |
| Subject Keyword | Foods Food Science and Technology Waxy Rice Starch Pectin Physicochemical Properties Freeze-thaw Stability |
| Content Type | Text |
| Resource Type | Article |
