FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (23): 65-69.doi: 10.7506/spkx1002-6630-201723011

• Basic Research • Previous Articles     Next Articles

Effect of Guar Gum on Gelatinization and Rheological Properties of Castanea henryi Starch

ZHOU Yujie, LI Anping*, YANG Yurong, HUANG Caijiao   

  1. Key Laboratory of Cultivation and Protection for Non-Wood Forest Trees of Ministry of Education, Central South University of Forestry and Technology, Changsha 410004, China
  • Online:2017-12-15 Published:2017-12-07

Abstract: The effect of guar gum on gelatinization and rheological properties of Castanea henryi starch was investigated. The results showed that the peak viscosity and final viscosity of the starch paste increased concentration-dependently with the addition of guar gum. Similarly, the onset gelatinization temperature (To), peak gelatinization temperature (Tp) and endothermic enthalpy (ΔH) were improved with the addition of guar gum, resulting in prolonged gelatinization process and greater heat absorption. The starch solution with added guar gum was a non-Newtonian flow with significant shear thinning and superior viscoelastic properties. The scanning electron microscope images showed more fillings in the holes on the surface of mixed gels of guar gum and C. henryi starch, less holes and more even distribution of holes compared with pure starch gels.

Key words: Castanea henryi starch, guar gum, gelatinizing properties, rheological property

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