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《Food Science》 2007-11
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Study on Gelatinization and Texture Properties of MBG (Mesona Blumes Gum) and Different Starches Mixed System

FENG Tao,GU Zheng-biao,JIN Zheng-yu (Key Laboratory of Food Science and Safety, Ministry of Education, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)  
The interactions of MBG and starches could form gel. To compare the gelatinization properties of MBG and different starches, eight kinds of starches such as corn starch and others were selected in this study. Their gelatinizing and textural properties of some mixed system were studied by Brabender Viscograph, texture analyzer. The effects of MBG on gelation properties of both cereal starches (rice ,wheat and corn) and legume starches(pea, corn and mung bean starch) are more significant than those of yam starches(potato, tapioca and sweet potato starch), but the viscosities of MBG and yam starches are much higher than those of MBG or legumes or cereal starches. The hardness of the gel made from MBG and rice starches is the largest, while that from the potato starches is the second larger, but that from the pea starch is the least. The positive or negative synergistic interactions of the gel formed by MBG and starches can be compared by the E-D value of the Brabender viscograph parameters.
【CateGory Index】: TS231
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