Hydrocolloids
The influence of hydrocolloids on the gelatinization behavior of starch has been investigated for some cereal starches, including corn (68). It was found that To, Tm, and Tc increased with increasing levels of hydrocolloid, resulting in a broadening of AT. AHgel was found to increase, but because the water content changed at the same time as the addition of the hydrocolloid, the interpretation was difficult. However, when the samples were compared at the same volume fraction of water it was found that AHgel was independent of the addition of a hydrocolloid. The change in gelatinization temperature was interpreted as showing that water was less available for the starch in the presence of the hydrocolloid. The additions of certain hydrocolloids (guar gum and xanthan gum) at the 1% level did not affect the gelatinization peak temperature, whereas the gelatinization temperature range and AHgel increased (122). The transition of the amylose-lipid complex was not affected by the presence of hydrocolloids.
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