Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase
文献类型： 外文期刊
作者： Wang, Kun 1 ; Sui, Jie 3 ; Gao, Wei 1 ; Yu, Bin 1 ; Yuan, Chao 1 ; Guo, Li 1 ; Cui, Bo 1 ; El-Aty, A. M. Abd 1 ;
作者机构： 1.Qilu Univ Technol, Shandong Acad Sci, State Key Lab Biobased Mat & Green Papermaking, Jinan 250353, Peoples R China
2.Qilu Univ Technol, Shandong Acad Sci, Sch Food Sci & Engn, Jinan 250353, Shandong, Peoples R China
3.Shandong Acad Agr Sci, Jinan 250131, Shandong, Peoples R China
4.Cairo Univ, Fac Vet Med, Dept Pharmacol, Giza 12211, Egypt
5.Ataturk Univ, Med Fac, Dept Med Pharmacol, Erzurum, Turkey
6.Qilu Univ Technol, Shandong Acad Sci, Daxue Rd, Jinan 250353, Shandong, Peoples R China
关键词： Debranched pea starch; Xanthan gum; Sodium alginate; Pasting; Rheology; In vitro digestion
期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：11.504； 五年影响因子：11.357 ）
ISSN： 0268-005X
年卷期： 2022 年 130 卷
页码：
收录情况： SCI
摘要： This study evaluated the impacts of xanthan gum (XG), sodium alginate (SA), and XG-SA complex formulations on the pasting, rheology, structural properties, amylose content, and in vitro digestibility of debranched pea starch (DBPS) treated with pullulanase. The amylose content of DBPS increased from 34.24% to 49.35%. The resistant starch (RS) increased from 35.12% to 38.90%. Further, the addition of polysaccharides increased the viscosity of DBPS, and the fluidity of the DBPS gels was enhanced. The amylose content and relative crystallinity (RC) of the XG-added samples decreased. In contrast, the RC of SA and XG-SA samples increased from 38.34% to 40.97%-40.48% and 47.64%, respectively. Additionally, XG, SA, and XG-SA increased the RS content, and the highest RS content (52.65%) was noted for 1% SA. This study provides a theoretical basis and new insights about DBPS and polysaccharide applications in food and materials.
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