Journal of South China University of Technology (Natural Science Edition) ›› 2010, Vol. 38 ›› Issue (12): 95-99.doi: 10.3969/j.issn.1000-565X.2010.12.018

• Food Science & Technology • Previous Articles     Next Articles

Effect of Xanthan Gum on Properties of Tapioca Starch Paste

Luo Zhi-gang  Wang Ying  Luo Fa-xing   

  1. Research Institute of Light Industry and Chemical Engineering,South China University of Technology,Guangzhou 510640,Guangdong,China
  • Received:2010-07-05 Revised:2010-08-03 Online:2010-12-25 Published:2010-12-25
  • Contact: 罗志刚（1975-），男，博士，副教授，主要从事碳水化合物化学与工程研究． E-mail:zhgluo@scut．edu．cn
  • About author:罗志刚（1975-），男，博士，副教授，主要从事碳水化合物化学与工程研究．
  • Supported by:

    广东省产学研结合项目（2009B090300272）; 广东省科技攻关项目（2008B021100016 2009B020312006）; 华南理工大学中央高校基本科研业务费资助项目（2009ZM0124）

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Abstract:

In order to reveal the synergy principle between polysaccharide gum and starch,the effects of xanthan gum（XG） on the properties of tapioca starch（TS） paste were investigated by using a Bradender viscometer,a scanning electron microscope and a Haake rheometer.The results indicate that（1） the addition of xanthan gum increases the peak,breakdown and final viscosities of native TS,but decreases the gelatinization temperature and the setback value;（2） xanthan gum effectively reduces the syneresis,but may result in larger ice crystals in the starch gel;and（3） the addition of xanthan gum increases the storage modulus,and obviously decreases the loss tangent at an angular frequency of more than 0.5rad/s,which makes the starch-xanthan paste behave more solid-like charac-teristics than the native starch paste.

Key words: tapioca starch, xanthan gum, freeze-thaw stability, dynamic viscoelasticity