Synergistic rheological behavior and morphology of yam starch and Auricularia auricula-judae polysaccharide-composite gels under processing conditions

Synergistic rheological behavior and morphology of yam starch and Auricularia auricula-judae polysaccharide-composite gels under processing conditions

Polysaccharides from Auricularia auricula - judae (AP) have unique functionalities. The influence of AP-blending ratios (0.1–0.8%), temperature, pH, and ionic strength on the rheological interactions of yam starch (YS)–AP blends (YA, 6%) was investigated. YA gels showed shear-thinning behavior with...

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Veröffentlicht in:Food science and biotechnology 2017, 26(4), , pp.883-891
Hauptverfasser: Zhou, Rui, Bao, Honghui, Kang, Yoon-Han
Format: Artikel
Sprache:eng
Schlagworte:
activation energy
Auricularia
Blending
Chemistry
Chemistry and Materials Science
Elasticity
Electron microscopy
Extreme values
Food industry
Food processing industry
Food Science
Gels
Heat tolerance
Ionic strength
Nutrition
pH effects
Polysaccharides
Pseudoplasticity
Rheological properties
Rheology
Saccharides
Scanning electron microscopy
Sodium chloride
Starch
temperature
Thickening
Viscosity
yams
식품과학
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Zusammenfassung:Polysaccharides from Auricularia auricula - judae (AP) have unique functionalities. The influence of AP-blending ratios (0.1–0.8%), temperature, pH, and ionic strength on the rheological interactions of yam starch (YS)–AP blends (YA, 6%) was investigated. YA gels showed shear-thinning behavior with flow-behavior indices of 0.28–0.37 and greater pseudoplasticity in the presence of 0.8% AP. With incremental AP addition, the viscosity and consistency indices significantly increased, whereas the activation energy decreased from 7.55 to 5.12 kJ/mol ( p  
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-017-0122-2