Improvement on the freeze-thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L.

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• 作者：Eiji Yamazaki^a ; ^{yamaze00@pref.mie.jp} ; ^{dekkamo@gmail.com} ; Toru Sago^a ; Yoshiaki Kasubuchi^b ; Kazuhito Imamura^b ; Toshio Matsuoka^a ; Osamu Kurita^a ; Hironobu Nambu^b ; Yasuki Matsumura^c
• 关键词：Corchorus olitorius L. ; Freeze&ndash ; thaw ; Syneresis ; Corn starch ; Rheology
• 刊名：Carbohydrate Polymers
• 出版年：2013
• 出版时间：15 April, 2013
• 年：2013
• 卷：94
• 期：1
• 页码：555-560
• 全文大小：707 K

文摘

Effect of the polysaccharide from leaves of Corchorus olitorius L. (PLC) on the freeze-thaw (FT) stability of corn starch gel was studied. PLC was incorporated into the starch gel at 0.7 % and total solid was adjusted to 6.0 % . The syneresis was measured by the centrifugal-filtration method and, as a result, addition of PLC reduced effectively the syneresis of the starch gel even after 5 FT cycles, which was less than one third that of the normal starch gel. The rheological changes of the starch/PLC gel during the FT treatments were evaluated while the gel remained on the rheometer plate. The starch/PLC gel had less significant changes in the rheological parameters during the FT cycles than starch/guar gum or xanthan gum gel systems. SEM images showed that PLC stabilized the gel matrix surrounding pores, which would contribute to both a lower syneresis production and a higher stability in the rheological behavior at FT.