Ghost Structures, Pasting, Rheological and Textural Properties between Mesona Blumes Gum and Various Starches

Abstract

In this study, the ghost structures of potato starch granule gelatinization in the presence and absence of Mesona Blumes gum (MBG) at different temperatures and time points were studied. Our results indicated that ghost structures could form merely after the amylose was completely leached from granules. In addition, MBG could prevent amylose from leaching outside the granules, and thus extend ghost structure existence in aqueous solution. Furthermore, the interactions among eight kinds of starches and MBG were assessed by Brabender parameters. It was concluded that rice, wheat, pea and corn starches could be significantly influenced by MBG (P < 0.05), then followed by mung bean and sweet potato starch, whereas the effects of tapioca and potato starch could be insignificant (P > 0.05). Textural measurement illustrated that MBG/rice starch gel was the hardest among all samples in this study. Rheological properties of rice starch and various hydrocolloids were evaluated at 25C by frequency sweep from 1 to 10 Hz with a constant strain 1%. It was shown that rice starch and MBG could also form the strongest gel. PRACTICAL APPLICATIONSTo understand the interaction between MBG and different starches from various sources, ghost structures, Brabender curves, and textural and rheological properties were investigated in this paper. Ghost structure indicated that gels between MBG and starch might be constituted by collapsed starch granule, MBG and swollen amylose. Brabender curves showed that MBG could affect rice starch gelatinization significantly (P < 0.05). Moreover, the results of textural studies also demonstrated that MBG/rice starch gels formed the hardest gel. In addition, the results obtained from rheological properties between various hydrocolloids and rice starch suggested that the strongest MBG/rice starch gel occurred. Therefore, gels formed by MBG and rice starch might be potentially used as a novel filler or thickener in food industry.

Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran

“…In particular, it was demonstrated that soluble dietary fiber (SDF) displayed stronger antioxidant activity than insoluble dietary fiber (IDF) (Esposito et al, 2005). In addition, compared to IDF, SDF has a higher capacity to form gels and act as an emulsifier, enabling it to be readily incorporated into food products (Feng et al, 2013(Feng et al, , 2014Jenkins et al, 2006;Mateos-Aparicio, Mateos-Peinado, & Rupérez, 2010;Sozer, Cicerelli, Heiniö, & Poutanen, 2014). There is increasing evidence that the structural features and molecular weight of polysaccharides are of fundamental importance since they are highly associated with the physicochemical and functional properties of polysaccharides.…”

Physicochemical and Bioactive Properties of Soluble Dietary Fibers from Blasting Extrusion Processing (BEP)-Extruded Carrot Residues

“…Although the bioactivity of SDF is inferior to vitamins or mineral components, they have unique properties with diverse physiological and metabolic roles in human organisms (Nawirska and Kwaśniewska 2005), and also can adsorb and remove toxic heavy metals (Ou et al 1999). Moreover, compared with IDF, SDF has excellent water holding capacity and viscosity, enabling it to be readily fermented by microflora in the intestine and incorporated into other food products (Feng et al 2014).…”

Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties

“…DF could be classified into insoluble (IDF) and soluble dietary fiber (SDF) based on whether it could form a dispersion or not when mixed with water (Jiménez-Escrig & Sánchez-Muniz, 2000). Compared to IDF, SDF had certain better physiological and bioactive properties, such as stronger antioxidant activity, higher capacity to form gels, greater fermentability and viscosity (Esposito et al, 2005; Mateos-Aparicio, Mateos-Peinado, & Rupérez, 2010;Feng et al, 2014;Galisteo, Duarte, & Zarzuelo, 2008). Thus SDF could be readily applied to food products as thickeners, emulsifiers, stabilisers, and fat replacers (Cui, Wu, & Ding, 2013;Sozer, Cicerelli, Heiniö, & Poutanen, 2014).…”