The effect of xanthan on short and long-term retrogradation of rice starch

The short‐term retrogradation of the rice starch (RS)/xanthan (Xan) mixtures was investigated by Brabender‐E viscograph and dynamic rheometer while the long‐term retrogradation was investigated by DSC and pulsed NMR (PNMR), respectively. RS and 0, 2.5, 5, and 10% Xan (based on RS weight) were prepar...

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Veröffentlicht in:	Die Stärke 2013-07, Vol.65 (7-8), p.702-708
Hauptverfasser:	Tang, Minmin, Hong, Yan, Gu, Zhengbiao, Zhang, Yayuan, Cai, Xuran
Format:	Artikel
Sprache:	eng
Schlagworte:	Applied sciences Biological and medical sciences Dynamic viscoelastic properties Exact sciences and technology Food industries Fundamental and applied biological sciences. Psychology Natural polymers Physicochemistry of polymers Rice starch Starch and polysaccharides Starch and starchy product industries Thermal properties Water mobility Xanthan gum
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