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Gelatinization, pasting, and rheological properties of pea starch in alcohol solution

Authors :
Yingjia Luan
Qingjie Sun
Peng Li
Fang Li
Yujing Sun
Xuyan Dong
Lei Dai
Min Chen
Source :
Food Hydrocolloids. 112:106331
Publication Year :
2021
Publisher :
Elsevier BV, 2021.

Abstract

In this study, we aimed to examine the effects of different low concentrations of alcohol solution (5%–20%) on the gelatinization and pasting properties of pea starch. A rapid visco analyzer revealed that when the starch concentration was fixed, the viscosity of the starch paste decreased with increasing alcohol concentration. In addition, the texture analyzer results showed that compared to the hydrogel formed in water, the hardness of the gel formed by 15% starch in 10% alcohol increased approximately 2-fold (1696.4 g versus 928.1 g). Furthermore, the rheological results showed that the tan δ value of the gel formed under this condition was second only to that of 20% starch in water, which indicated the gel had a strong network structure. X-ray diffraction analysis showed an increased relative crystallinity of 15% starch gels formed in 10% alcohol (13.2%) compared to the hydrogel formed in water (12.2%). Our study will expand the knowledge of the gelatinization properties of starch in low concentrations of alcohol.

Details

ISSN :
0268005X
Volume :
112
Database :
OpenAIRE
Journal :
Food Hydrocolloids
Accession number :
edsair.doi...........f6f73291f0e395fef0417ad8637ec4b8
Full Text :
https://doi.org/10.1016/j.foodhyd.2020.106331