Article 2022 · 47 citations

Effects of xanthan gum and sodium alginate on gelatinization and gels structure of debranched pea starch by pullulanase

Wang, Kun, Sui, Jie, Gao, Wei, Yu, Bin, Yuan, Chao, Guo, Li, Cui, Bo, El-Aty, A. M. Abd

Abstract

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.

Keywords

Debranched pea starch Xanthan gum Sodium alginate Pasting Rheology In vitro digestion RHEOLOGICAL PROPERTIES PHYSICOCHEMICAL PROPERTIES RICE STARCH SWELLING BEHAVIOR CORN STARCHES AMYLOPECTIN DIGESTIBILITY AMYLOSE SALTS

WoS Categories

Chemistry, Applied Food Science & Technology

Sustainable Development Goals

Good Health and Well-being Zero Hunger

Citation

Journal: FOOD HYDROCOLLOIDS
Year: 2022
Volume: 130
ISSN: 0268-005X
eISSN: 1873-7137
DOI: 10.1016/j.foodhyd.2022.107733
WoS UID: WOS:000799026600003

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