M. Yoshimura et al., Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry, FOOD HYDROC, 13(2), 1999, pp. 101-111
Effects of xyloglucan (XG) on gelatinization and retrogradation of corn sta
rch (CS) were studied as a function of mixing ratio and of storage time and
by measuring force-deformation curves, dynamic viscoelasticity, syneresis
and differential scanning calorimetry (DSC). Total polysaccharide concentra
tions were 3.5 wt% or 20 wt% and CS/XG mixing ratios were 10/0, 9.5/0.5, 9.
0/1.0 and 8.5/1.5. Results of dynamic viscoelasticity and DSC measurements
indicated that XG did not interact synergistically with CS to promote the f
ormation of three dimensional network structure of CS. The storage and loss
Young's moduli, E' and E " for mixed gels of CS and XG increased with incr
easing XG concentration. E' and E " decreased with increasing temperature f
rom 25 degrees C-60 degrees C, and increased slightly with decreasing tempe
rature from 60 degrees C-25 degrees C, E' and E " did not recover the initi
al value at 25 degrees C when the temperature was lowered from 60 degrees C
-25 degrees C. E' and E " at 25 degrees C increased with increasing storage
time, while both moduli at 25 degrees C after heating-cooling cycle were n
ot so different for gels after 1 day storage and for gels after 7 or 14 day
s storage. Breaking stress and Young's modulus for gels increased, while br
eaking strain decreased with storage time, Breaking stress and retrogradati
on ratio by DSC for mixed gels with mixing ratio CS/XG = 8.5/1.5 proceeded
faster during 7 days of storage and proceeded slower after 7 days storage t
han gels of corn starch (10/0). (C) 1999 Elsevier Science Ltd. All rights r
eserved.