Effect of NaCl on physicochemical properties of xanthan gum – Water chestnut starch complexes

Pasting and functional properties of water chestnut starch (WCS) alone and mixture of WCS and xanthan gum (XG) were determined by addition of NaCl (0.5, 1, and 2%) at fixed water chestnut starch (5%) and xanthan gum (0.3%) concentration. Results indicated that presence of NaCl had a significant impa...

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Veröffentlicht in:	International journal of biological macromolecules 2019-06, Vol.131, p.557-563
Hauptverfasser:	Lutfi, Zubala, Alam, Feroz, Nawab, Anjum, Haq, Abdul, Hasnain, Abid
Format:	Artikel
Sprache:	eng
Schlagworte:	pasting properties salt content sodium chloride starch swelling (materials) temperature Trapa viscosity water uptake xanthan gum
Online-Zugang:	Volltext
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