Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture
Tao Feng, Ran Ye, Haining Zhuang, Zhongxiang Fang, Hanqing Chen
Carbohydrate Polymers | ELSEVIER SCI LTD | Published : 2012
In this research, thermal behavior and gelling interactions of Mesona Blumes gum (MBG)/rice starch mixture were extensively investigated. MBG/rice starch gel displayed significant endothermal and exothermal properties at different MBG concentrations, indicating essential interactions between MBG and rice starch. In addition, the gelling interaction between MBG and rice starch was studied by using hydrogen-bond forming agents (1,4-butanediol, ethane-1,2-diol, glycerol) and hydrogen-bond breaking agents (urea, tetramethyl urea, ethanol, methanol) on rheological spectra. The results indicated that the hydrogen bond between MBG, rice starch and water might be the major force of maintaining the c..View full abstract
Awarded by State Key Laboratory of Dairy Biotechnology, Bright Dairy Food Co. Ltd
Supported by the Open Project Program of State Key Laboratory of Dairy Biotechnology, Bright Dairy & Food Co. Ltd. (No. SKLDB2011-007).