Effects of hydrocolloids on normal maize starch and its distarch phosphates
Graphical abstract
Introduction
In a review of the literature of the pasting, paste, and gel characteristics of starch-hydrocolloid (HC) combinations heated in excess water, BeMiller (2011) placed results in 15 categories and placed proposed mechanisms in 14 categories. He concluded, among other things, that (1) each specific starch-HC combination, the ratio of the two components, methods of paste and gel preparation, type of measurement, and conditions during measurement gives unique results (as had previously been concluded by Eidam, Kulicke, Kuhn, and Stute (1995)), and (2) “because of the complexity of the systems (starch + HC + water, even without other ingredients) and the variety of structures of starch granules, starch polymer molecules, and HC molecules, several mechanisms are likely to be operating and proportions of competing mechanisms likely vary with different specific HC, different starches, and different methods of preparation of the composite pastes and gels.” The objective of this investigation was to determine, at least, the principle mechanism by which the various HC affect the gel properties of normal maize starch (NMS).
Section snippets
Materials
Normal maize starch (NMS) (28.5% amylose) was a gift from Tate & Lyle NA (Decatur, Il USA). Xanthan (Xan) (company description: Keltrol, 1400 mPa s (for a 1% solution in 1% KCl)) was obtained as a gift from CP Kelco (Atlanta, GA, USA). Guar gum (GG) (company description: Supercol U, 5100 mPa s for a 1% solution after 2 h hydration) and sodium carboxymethylcellulose (CMC) (company description: CMC 7H3SF, DS 0.89, smooth-type, 2100 mPa s for a 1% solution at 25 °C) were obtained as a gifts from
Results and discussion
Because it is rather well established that the behavior of each starch-HC combination is unique (BeMiller, 2011), for the most part, literature cited in comparison of the results of this work to that of others is that of projects that (a) used normal maize starch (NMS) or another amylose-containing cereal starch, (b) one or more of the same eight HC used in this research, and (c) kept the concentration of starch constant.
Conclusions and hypotheses
It has previously been concluded that each starch-HC combination is unique in its behavior, where the type of starch includes, not only different species sources, but also different cultivar sources of the same species, and any chemical modification and the type of HC includes such things as different structures (from different source species and variants owing to subspecies and growing conditions) and different molecular sizes (viscosity grades) of a HC from a single source; so all results
Acknowledgment
Grants from the China National Science Foundation (NSCF projects with grant numbers 31371736 and 431000794) to author Tao Feng that partially supported this research are gratefully acknowledged.
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