Influence of xanthan and agar-agar on thermo-functional, morphological, pasting and rheological properties of elephant foot yam (Amorphophallus paeoniifolius) starch.
Agar agar gum
EFY starch
Functional properties
Rheological properties
Xanthan gum
Journal
International journal of biological macromolecules
ISSN: 1879-0003
Titre abrégé: Int J Biol Macromol
Pays: Netherlands
ID NLM: 7909578
Informations de publication
Date de publication:
01 Sep 2019
01 Sep 2019
Historique:
received:
12
02
2019
revised:
25
04
2019
accepted:
16
06
2019
pubmed:
23
6
2019
medline:
17
1
2020
entrez:
23
6
2019
Statut:
ppublish
Résumé
Limited studies have been reported on the interaction of elephant foot yam (EFY) starch and hydrocolloids. Hence the present study investigated the effect of hydrocolloids (agar-agar, AAG and xanthan gum, XG) concentration (0.5, 1, 1.5 and 2%) on pasting, rheological, thermo-functional and morphological properties of EFY starch. The increase in concentration reduced the swelling index and enhanced the solubility. Peak, holding, break down and set back viscosity was highest at 2% XG than AAG. Dynamic storage modulus (G') was higher than loss modulus (G″) within frequency range with an increase in hydrocolloids concentration. Pasting temperature reduced from 77.20 to 49.7 °C (AAG) and 77.20 to 61.56 °C (XG). FTIR exhibited differences in peak absorbance and broadness of OH and CO stretching at 3400-3200 cm
Identifiants
pubmed: 31228503
pii: S0141-8130(19)31065-7
doi: 10.1016/j.ijbiomac.2019.06.133
pii:
doi:
Substances chimiques
Ointments
0
Polysaccharides, Bacterial
0
Agar
9002-18-0
Starch
9005-25-8
xanthan gum
TTV12P4NEE
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
831-838Informations de copyright
Copyright © 2019 Elsevier B.V. All rights reserved.