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《Journal of Food Science and Biotechnology》 2012-08
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Pasting and Rheological Properties of Starch and Guar Gum Mixed Systems

ZHANG Ya-yuan1,GU Zheng-biao*1,2,HONG Yan1,2,CAI Xu-ran1(1.School of Food Science and Technology,Jiangnan University,2.State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)  
This paper investigated the pasting and rheolgical properties of corn starch/guar gum and waxy corn starch/guar gum mixed systems.Moreover,the microstructures of starch/guar gum mixed systems were also observed by SEM.The results showed that the mixture pastes added with guar gum exhibited a more significant thickening effect and superior viscoelastic properties.The synergistic interaction was much more pronounced in corn starch/guar gum mixed systems.A decrease in the pasting temperature and behavior index of corn starch/guar gum mixed systems has been attributed to interactions between the guar gum molecules and amylose molecules.The SEM images showed the starch/guar gum mixed systems presented a more uniform and tight network.
【Fund】: 国家自然科学基金项目(21076096);; 高等学校博士学科点专项科研基金项目(20100093110001)
【CateGory Index】: TS231
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