Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch-Reference-Cited by-同舟云学术

Effects of konjac glucomannan on pasting, rheological, and structural properties of low-amylose rice starch

Published:2022-02-28 Issue:4 Volume:18 Page:291-301
ISSN:1556-3758
Container-title:International Journal of Food Engineering
language:en
Short-container-title:

Author:

Yue Yuxi¹,Ren Bingxi¹,Zhong Kai¹²,Wu Yanping¹²,Bu Qian¹²,Gao Hong¹²

Affiliation:

1. College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University , Chengdu 610065 , China

2. Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University , Chengdu 610065 , China

Abstract

Abstract Blend of starch and polysaccharide is a secure and feasible modifying method for starch. Effects of konjac glucomannan (KGM) on pasting, retrogradation, rheological and structural properties of low-amylose rice starch were evaluated. KGM addition reduced the pasting temperature, breakdown and setback values, but raised the peak viscosity. When KGM concentration increased, the storage and loss moduli showed an upward trend. Fourier transform infrared spectroscopy (FTIR) showed redshifts at 3450 and 1640 cm−1 and suggested the formation of intermolecular hydrogen bond between KGM and starch molecules. X-ray diffraction (XRD) indicated that KGM decreased the relative crystallinity from 11.88 to 3.10%. Scanning electron microscopy (SEM) of KGM induced samples showed looser network structures, and confocal laser scanning microscopy (CLSM) detected less cloud-like blurry pastes surrounding around the starch ghosts. KGM addition suppressed the starch retrogradation. These results could be used to broaden the application of KGM in the food industry.

Funder

Sichuan Science and Technology

Sichuan University and Luzhou City Strategic Cooperation

Publisher

Walter de Gruyter GmbH

Subject

Engineering (miscellaneous),Food Science,Biotechnology

Link

https://www.degruyter.com/document/doi/10.1515/ijfe-2021-0074/pdf

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