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《Food Science》 2012-07
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Effect of Hydrocolloids on the Stability of Wax Corn Juice

LIN Mei-juan 1,2,3,SONG Jiang-feng 1,3,LI Da-jing 1,3,LIU Chun-quan 1,3,JIN Bang-quan 2(1.Institute of Farm Product Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China;2.Ginling College,Nanjing Normal University,Nanjing 210097,China;3.Engineering Research Center for Agricultural Products Processing,National Agricultural Science and Technology Innovation Center in East China,Nanjing 210014,China)  
In order to improve the stability of wax corn juice,the influence of various hydrocolloids on the stability coefficient,centrifugal sedimentation rate,relative viscosity and sensory quality of the corn juice were investigated.The electrostatic stability of wax corn juice system was also evaluated in this study.The results indicated that xanthan gum had emulsifying effects on corn juice and inhibited lipid droplet formation.Addition of sodium alginates,guar gum and sophora bean gum improved the stability of wax corn juice.The stability coefficient and relative viscosity of corn juice increased with the increase of their concentrations.When xanthan gum and sophora bean gum were together added at a ratio of 1:4,the juice had the highest stability.
【Fund】: 江苏省农业科技自主创新资金项目(CX(11)2067)
【CateGory Index】: TS213.4
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