Starch - Stärke · 2009 · 83 citations · 15 references
AgricultureBiochemistryFood ScienceCarbohydrate ChemistryFood AnalysisFood ChemistryCarbohydrates In FoodsFood GelsGelsGlycan AnalysisPolysaccharide PropertiesStarch ChemistryAbsorption SpectraFood GumsHydrogen Bonds In CarbohydratesInfrared Absorption SpectraInfrared Absorption SpectroscopyStarch Pasting PropertiesStarch Physicochemical Properties
Abstract The objectives of the present study were to analyze the chemical interactions between guar and xanthan gums and starches. Gels were obtained from normal (NCS), waxy (WCS) and high‐amylose (HACS) corn starches containing gums. The gels were evaluated according to their pasting properties and infra‐red absorption. The guar (GG) and xanthan (XG) gums affected the properties of the NCS paste more significantly than those of the WCS paste. In the infra‐red absorption spectra, no covalent bonds between the starches and gums were observed under the conditions studied, so probably the only interactions occurring between them were hydrogen bonds.
15
Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums
Min Hyeock Lee, Min Hyeok Baek, D.S. Cha et al. · Food Hydrocolloids · 2002 · 372 citations