Gelation characteristics of Mesona chinensis polysaccharide-maize starches gels: Influences of KCl and NaCl |
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| Institution: | 1. Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran;2. Agriculture and Agri-Food Canada, Guelph Research and Development Centre, Guelph N1G 5C9, Ontario, Canada;3. University of Saskatchewan, Crop Development Centre, 51 Campus Dr., Saskatoon, SK S7N 5A8, Canada;4. The Pathfinders Research & Management Ltd., 1124 Colony St., Saskatoon, SK R3C 3G7, Canada |
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| Abstract: | An investigation was conducted into the effects of potassium chloride (KCl) and sodium chloride (NaCl) on the gelation properties of maize starch-Mesona chinensis polysaccharide (MCP) gels. Waxy maize starch (WS), normal maize starch (NS), and high amylose maize starch (HS) were used to compare the effects of different amylose contents on the gel properties of maize starch-MCP gels. The results showed that KCl and NaCl have similar effects on the gelation, rheological, and structural properties of maize starch-MCP gels. The addition of KCl and NaCl increased the pasting viscosity, breakdown values, setback values, dynamic modulus, and apparent viscosity of maize starch-MCP gels, especially for HS-MCP gels. LF-NMR (Low-field nuclear magnetic resonance) showed that salts reduced bound water content while increasing the free water content of maize starch-MCP gels. CLSM (Confocal laser scanning microscopy) results also indicated that salt can restrict the expansion and maintain the integrity of starch granules, especially for WS-MCP gels. |
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| Keywords: | Potassium chloride Sodium chloride Maize starch |
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