Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High‐amylose Corn Starches
Fernanda Hart Weber, María Teresa Pedrosa Silva Clerici, Fernanda Paula Collares‐Queiroz, Yoon Kil Chang
Starch - Stärke
Abstract
Abstract The objectives of the present study were to analyze the chemical interactions between guar and xanthan gums and starches. Gels were obtained from normal (NCS), waxy (WCS) and high‐amylose (HACS) corn starches containing gums. The gels were evaluated according to their pasting properties and infra‐red absorption. The guar (GG) and xanthan (XG) gums affected the properties of the NCS paste more significantly than those of the WCS paste. In the infra‐red absorption spectra, no covalent bonds between the starches and gums were observed under the conditions studied, so probably the only interactions occurring between them were hydrogen bonds.
Extracted Claims
6 claims extracted from this paper into the knowledge graph
guar gum affects properties of normal corn starch paste
“The guar (GG) and xanthan (XG) gums affected the properties of the NCS paste more significantly than those of the WCS paste.”
xanthan gum affects properties of normal corn starch paste
“The guar (GG) and xanthan (XG) gums affected the properties of the NCS paste more significantly than those of the WCS paste.”
xanthan gum does not form covalent bonds with starches
“In the infra‐red absorption spectra, no covalent bonds between the starches and gums were observed under the conditions studied, so probably the only interactions occurring between them were hydrogen ...”