Effect of Xanthan Gum on Pasting Properties of Tapioca Starch and Paste Stability

doi:10.7506/spkx1002-6630-201009024

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9): 99-102.doi: 10.7506/spkx1002-6630-201009024

• Basic Research • Previous Articles Next Articles

Effect of Xanthan Gum on Pasting Properties of Tapioca Starch and Paste Stability

ZHU Ling，GU Zheng-biao*，HONG Yan*，ZHANG Ya-yuan

(State Key Laboratory of Food Science and Technology, School of Food Science and Technology,
Jiangnan University, Wuxi 214122, China)

Received:2009-09-15 Revised:2009-12-22 Online:2010-05-01 Published:2010-12-29
Contact: HONG Yan E-mail:foodstarch@yahoo.cn

Abstract

Abstract:

In this study, effect of xanthan gum on pasting properties, viscosity stability and frozen-thaw stability of tapoica starch-xanthan gum paste under the conditions of acid and heat were investigated. Results indicated that the viscosity of tapioca starch exhibited an increase due to the increasing concentration of xanthan gum. The stability of starch-gum paste was significantly improved in acidic and heating environments. Electron microscope micrographs further confirmed that xanthan gum could improve pasting properties and stability of tapioca starch.

Key words: starch, xanthan gum, pasting property, stability

CLC Number:

TS235

ZHU Ling，GU Zheng-biao*，HONG Yan*，ZHANG Ya-yuan. Effect of Xanthan Gum on Pasting Properties of Tapioca Starch and Paste Stability[J]. FOOD SCIENCE, 2010, 31(9): 99-102.

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Effect of Xanthan Gum on Pasting Properties of Tapioca Starch and Paste Stability

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