关键词: 绿豆淀粉, 玉米淀粉, 马铃薯淀粉, 黄原胶, 糊化特性, 流变学性质

Abstract:

In this study, pasting and rheological properties of mung bean starch were explored in the presence and absence
of xanthan through comparing with the widely used corn starch and potato starch. Results indicated that the presence of
xanthan increased the peak viscosity and pasting temperature of mung bean starch, while the values of breakdown and
setback decreased. Dynamic rheological studies suggested that the addition of xanthan considerably increased the G’ and
G’’ values of mung bean starch, giving rise to better viscoelasticity. In static rheological studies, mung bean starch pastes
remained pseudo-plastic fluids despite the presence of xanthan, with higher consistency coefficient K, and shortened lag
ring area and fluid index n. Corn starch + xanthan system had similar properties. However, potato starch + xanthan system
presented lower peak viscosity and consistency coefficient.

Key words: mung bean starch, corn starch, potato starch, xanthan, pasting properties, rheological properties