Effects of Gleditsia Sinensis Lam Gum on the Retrogradation Properties of Corn Starch and Water Distribution Research

Abstract

Abstract: The influence of gleditsia sinensis lam gum (GSLG) (1%, 3%, 5% and 7%) on the retrogradation of corn starch (CS) was investigated in this study by Rheometer, Texture Analyser, Differential Scanning Calorimeter and Low-Field Nuclear Magnetic Resonance during cold storage. The results of dynamic rheological time scanning showed that the elastic modulus of corn starch increased with refrigeration time; the addition of GSLG decreased the change rate of elastic modulus and inhibited the short-term retrogradation of corn starch to some extent. Gel strength experiments showed that the hardness value of corn starch increased with the cold storage time and decreased with the addition of GSLG. The influence of GSLG on the moisture distribution of the system was analyzed by comparing the relative content of free water, bound water and flowing water using low-field NMR water motility experiment. This study can further enrich the theoretical progress of the effect of plant colloid on the aging property of starch.

Key words: Corn starch, Gleditsia sinensis lam gum, Ageing rate, Moisture distribution

CLC Number:

TS239

xiaoyu zhang. Effects of Gleditsia Sinensis Lam Gum on the Retrogradation Properties of Corn Starch and Water Distribution Research[J]. FOOD SCIENCE, 0, (): 0-0.

References

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