1. Effects of enhanced starch-xanthan gum synergism on their physicochemical properties, functionalities, structural characteristics, and digestibility.
- Author
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Zhang, Chen, Zhang, Ling-Zhi, Wan, Ke-Xing, Wu, Chu-Yun, Wang, Zhi-Juan, Wang, Shi-Yi, Liu, Qiao-Quan, and Qian, Jian-Ya
- Subjects
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XANTHAN gum , *STARCH , *CRYSTAL structure , *X-ray diffraction , *ROUGH surfaces - Abstract
The limited and unstable interactions between potato starch (PS) and xanthan gum (XG) by simple mixing (SM) lead it difficult to induce substantial changes in starchy products. Structural unwinding and rearrangement of PS and XG by critical melting and freeze-thawing (CMFT) were used to promote PS/XG synergism, and the physicochemical, functionalities, and structural properties were investigated. Compared to "Native" and SM, CMFT promoted the formation of large clusters with a rough granular surface and wrapped by a matrix composed of released soluble starches and XG (SEM), thus making the composite more compact to thermal processes, such as the significantly decreased WSI and SP, and increased the melting temperatures. The enhanced synergism of PS/XG after CMFT effectively decreased the breakdown viscosity from ~3600 (Native) to ~300 mPa·s and increased the final viscosity from ~2800 (Native) to ~4800. CMFT significantly increased the functional properties of PS/XG composite, including water/oil absorptions and resistant starch content. CMFT caused the partial melting and loss of large packaged structures in starch (XRD, FTIR, and NMR), and the melting and the loss of crystalline structure controlled at approximately 20 % and 30 %, respectively, are the most effective for promoting PS/XG interaction. • Critical melting and freeze-thawing (CMFT) enhanced potato starch/xanthan gum (PS/XG) interaction. • Starch melting and crystalline loss controlled at ~20 % and 30 %, respectively, are the most effective. • Soluble starches released by CMFT are beneficial to promote PS/XG interchain entanglement. • CMFT increased the functional properties of starch with decreased digestibility. • CMFT effectively raised the thermal, heating, and shear stability of starch. [ABSTRACT FROM AUTHOR]
- Published
- 2023
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