Effects of Pectin on the Physicochemical Properties and Freeze-Thaw Stability of Waxy Rice Starch
Yuheng Zhai, Jiali Xing, Xiaohu Luo, Hao Zhang, Kai Yang, Xingfeng Shao +2 more
Foods
Abstract
In this study, the effects of the addition of pectin (PEC) on the physicochemical properties and freeze-thaw stability of waxy rice starch (WRS) were investigated. As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (<i>p</i> < 0.05), whereas its breakdown value and setback value decreased. Differential scanning calorimetry showed that the addition of PEC increased the gelatinization temperature of WRS, but decreased its gelatinization enthalpy. Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS-PEC blends, and the storage modulus and loss modulus were positively correlated with PEC content. Moreover, the textural parameter of WRS decreased with the increase in PEC content. Furthermore, the addition of PEC decreased the transmittance of starch paste, but enhanced the freeze-thaw stability of WRS to some extent. These results may contribute to the development of WRS-based food products.
Extracted Claims
12 claims extracted from this paper into the knowledge graph
pectin increases pasting temperature
“As PEC content increased, the pasting viscosity and pasting temperature of WRS significantly increased (<i>p</i> < 0.05)”
pectin does not change shear-thinning behavior
“Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS-PEC blends”
pectin increases loss modulus
“Rheological measurements indicated that the addition of PEC did not change the shear-thinning behavior of WRS-PEC blends, and the storage modulus and loss modulus were positively correlated with PEC c...”