Starch-carrageenan interactions in aqueous media: Role of each polysaccharide chemical and macromolecular characteristics

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• 作者：C. Lascombes ; G. Agoda-Tandjawa ; ^{gueba_agoda-tandjawa@cargill.com} ; P. Boulenguer ; C. Le Garnec ; M. Gilles ; S. Mauduit ; P. Barey ; V. Langendorff
• 关键词：Carrageenan ; Starch ; Interactions ; Spectrophotometry ; Rheology
• 刊名：Food Hydrocolloids
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：66
• 期：Complete
• 页码：176-189
• 全文大小：732 K
• 卷排序：66

文摘

Methylene blue spectrophotometry allows to quantify starch-carrageenan interactions. Starch endogenous proteins play a minor role in starch-carrageenan interactions. Starch-carrageenan interactions are not strongly impacted by starch chemical modifications. The lower carrageenan charge density, the higher the interaction between starch and carrageenan.