Pre-gelatinized tapioca starch and its mixtures with xanthan gum and ι-carrageenan
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- 作者：Natalie Russ ; russ@mpip-mainz.mpg.de" class="auth_mail" title="E-mail the corresponding author ; Birgitta I. Zielbauer zielbauer@mpip-mainz.mpg.de" class="auth_mail" title="E-mail the corresponding author ; Marta Ghebremedhin ghebre@mpip-mainz.mpg.de" class="auth_mail" title="E-mail the corresponding author ; Thomas A. Vilgis vilgis@mpip-mainz.mpg.de" class="auth_mail" title="E-mail the corresponding author
- 关键词：Cold soluble tapioca starch ; Xanthan gum ; ι-Carrageenan ; Spray drying ; Physical modification ; Polysaccharide mixtures
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：May 2016
- 年：2016
- 卷：56
- 期：Complete
- 页码：180-188
- 全文大小：2462 K
文摘
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Cold soluble tapioca starch was produced by spray drying gelatinized paste.
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Rehydrated spray dried starch paste has weak network and no elastic properties.
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Addition of food hydrocolloids modifies viscoelastic properties of paste.
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Network structure of starch-polysaccharide system is governed by polymer stiffness.
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Xanthan (stiff): phase separation; ι-carrageenan (flexible): mixed phase.