Back to Search Start Over

Interactions between wheat starch and cellulose derivatives in short-term retrogradation: Rheology and FTIR study.

Authors :
Xiong, Jian
Li, Qingyong
Shi, Zhenxing
Ye, Jun
Source :
Food Research International. Oct2017 Part 1, Vol. 100, p858-863. 6p.
Publication Year :
2017

Abstract

The understanding of the interactions between starch and cellulose hydrocolloids is crucial for equipment design and definition of operation parameters in the food industry. In the present study, the possible interactions of wheat starch (WS) with different levels (2–10%) of carboxymethyl cellulose (CMC) or microcrystalline cellulose (MCC) in short-term retrogradation were explored by dynamic rheological and Fourier transform infrared spectrum (FTIR) measurements. The chains of water-soluble CMC could creep into the continuous phase during paste gelation. It was found the amylose network structure was broken and the inter- and intra-molecular hydrogen bond of WS were weaken after gelation. Moreover, there were interactions between the chains of CMC and chains of amylose at higher CMC concentration. On other hand, water connected with COO − groups blocked the interactions between CMC chains and amylose, and the interactions among CMC chains. The amorphous phases of high crystalline MCC were just swollen during paste gelation. It results that heterogeneous microstructure with amylose and MCC domains unevenly distributed was in WS/MCC paste. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
09639969
Volume :
100
Database :
Academic Search Index
Journal :
Food Research International
Publication Type :
Academic Journal
Accession number :
124953542
Full Text :
https://doi.org/10.1016/j.foodres.2017.07.061