Rheological Properties of Rice Starch-Mesona Blumes Gum Mixtures

Abstract

The effects of Mesona Blumes gum (MBG) at 0, 0.1, 0.35, 0.5, 0.7% (w/w, d.b.) on rheological properties of rice starch pastes (6%, w/w) were investigated. Rice starch–MBG mixtures had pseudoplastic flow behaviors (0.17 ≤ n ≤ 0.24). The effect of temperature (25–65C) on apparent viscosity (η50) was described by Arrhenius equation. Ea values (16.8–22.3 kJ/mol) of rice starch–MBG mixtures varied considerably, indicating a temperature‐dependence. Small amplitude oscillatory shear tests at 25C have been modeled by natural logarithm of storage modulus, loss modulus and angular frequency. It was found that rice starch–MBG pastes displayed true gel like behavior. The dynamic (η*) and steady shear (ηa) viscosities at different MBG concentrations followed the Cox–Merz superposition rule with the application of shift factor (0.0307 ≤ α ≤ 0.114) (R2 = 0.99). Scanning electronic micrographs of these mixtures revealed that the thickness of the network wall increased and the porosity of the network decreased with MBG addition. PRACTICAL APPLICATIONS Rice starch and Mesona Blumes gum mixtures might be used as a fat‐replacer, meat binder or jelly food. Therefore, it is necessary to investigate the rheological properties of such a mixture. Through steady and dynamic shear rheological experiments, the regularity of MBG and rice starch interaction will be used to guide our application. Also, it might be predicted by Cox–Merz superposition rule to show what would be the optimal ratio between these two macromolecules. Therefore, the microstructure of these macromolecular mixtures was investigated by scanning electronic micrographs to further understand their rheological properties.

The Effect of <i>Mesona blumes</i> Gum on the Quality and Staling of Wheat Bread

“…A similar result was observed when hydrocolloids were added to bread made by the conventional process [18][19][20]. The ability of the MBG to improve the bread specific volume , was due to the fact that amylose and MBG can form a gel at high temperature, which is a polygon with three-dimensional network structure [10,15]. This network strengthened the walls of the expanding gas cells in the dough during baking, therefore reducing gas loss and improving bread specific volume.…”

“…Its chemical composition is 42.2 %(w/w) total sugar, 2.98%(w/w) crude fiber, 30.9%(w/w) ash, 9.74% curdue protein(w/w) and 14.18%(w/w) moisture content. The gum was composed of rhamnose, arabinose, galactose, glucose, xylose, mannose and galacturonic acid with the mole ratio of 1.2:2.3:3.1:2.3:1:0.2:1.4, respectively [15]. Bread making procedure A basic recipe was used in this study, which consisted of 1.5 kg commercial flour (Feng zheng, China), salt (2%, flour basis), angel dry yeast (2%, flour basis), and 48% of water.…”

“…However, there is no report regard its application in the bread. MBG can combine with amylose to prevent its retrogradation and eventually delay bread dehydration [15]. Therefore, MBG might have the capacity to improve the quality and retard the rate of staling of bread.…”

EFFECTS OF IMMATURE PERSIMMON (DIOSPYROS KAKI LINN. F.) JUICE ON THE PASTING, TEXTURAL, SENSORY AND COLOR PROPERTIES OF RICE NOODLES

“…However, a compact, dense microstructure was observed for the sample containing the juice (B). The changes in the microstructure further demonstrated that the intermolecular interactions in rice noodles were strengthened (Feng et al . 2010) when the immature persimmon juice was added.…”

Use of Gum Cordia (Cordia myxa) as a Natural Starch Modifier; Effect on Pasting, Thermal, Textural, and Rheological Properties of Corn Starch

“…The modifications by these abovementioned methods sometimes cause safety issues, cost escalation, and longer modification time. Recently, the use of hydrocolloid gums as a starch modification method is getting attention from researchers because it is cheap, easy, safe, and natural compared to already in practice modification methods [ 4 , 5 , 6 , 7 ].…”