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Food Science and Biotechnology
→ Food Science and Biotechnology 2017 ; 26(4): 883-891
Synergistic rheological behavior and morphology of yam starch and Auricularia auricula-judae polysaccharide-composite gels under processing conditions
Rui Zhou1,2, Honghui Bao1, Yoon-Han Kang2,3
1College of Food Science, Heilongjiang Bayi Agricultural University, Heilongjiang 163319, China 2Department of Food Science, Gangneung-Wonju National University, Gangneung, Gangwon 25457, Korea 3Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon 25457, Korea
ABSTRACT
Polysaccharides from Auricularia auricula-judae (AP) have unique functionalities. The influence of APblending ratios (0.1–0.8%), temperature, pH, and ionic strength on the rheological interactions of yam starch (YS)–AP blends (YA, 6%) was investigated. YA gels showed shear-thinning behavior with flow-behavior indices of 0.28–0.37 and greater pseudoplasticity in the presence of 0.8% AP. With incremental AP addition, the viscosity and consistency indices significantly increased, whereas the activation energy decreased from 7.55 to 5.12 kJ/mol (p<0.05). YA gels exhibited excellent thickening and heat tolerance and behaved as weak gels over an AP concentration range of 0.1–0.4% but as true gels at higher concentrations (e.g. 0.8%). The viscosity/elasticity of the combinations weakened with NaCl addition or extreme pH values. A complex 3-dimensional network structure of the YA system was confirmed by scanning electron microscopy. These results indicated that AP has great potential for functional applications in the starchy food industry.
KEYWORD
Polysaccharide, Auricularia auricula-judae, Yam starch, Synergistic interaction, Rheological properties
Food Science and Biotechnology 2017 ; 26(4): 883-891
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