Skip to main content
SpringerLink
Log in

Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel

  • ORIGINAL ARTICLE
  • Published:
Food Biophysics Aims and scope Submit manuscript

Abstract

The pasting, viscoelastic, morphological and retrogradation properties of rice starch as affected by low acyl (LA) and high acyl (HA) gellan gums were studied. The additions of both LA and HA gums increased the peak and trough viscosities, while decreased the final and setback viscosities of rice starch paste. The starch-HA mixed pastes exhibited superior viscoelastic properties to the starch-LA pastes as evidenced by their higher storage modulus and lower loss tangent values. The starch-HA system exhibited higher resistance to the stress and more pronounced recovery rate in in-shear structural recovery test. The creep recovery data were well fitted by a 4-element Burger’s model. The shrinkage measurements showed that the addition of both hydrocolloids, especially the HA gellan gum retarded the retrogradation of rice starch gel during cold storage. It was concluded that the addition of LA and HA gellan gums modified the rheology and textural properties of rice starch gel in different ways and interacted under different mechanisms based on their molecular structures.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. S.A. Mir, M.A. Shah, H.R. Naik, I.A. Zargar, Trends Food Sci. Technol. 51, 49 (2016)

    Article  CAS  Google Scholar 

  2. S. Heo, S.M. Lee, J.H. Shim, S.H. Yoo, S. Lee, J. Food Eng. 116, 213 (2013)

    Article  CAS  Google Scholar 

  3. W. Katekhong, S. Charoenrein, Carbohydr. Polym. 89, 777 (2012)

    Article  CAS  Google Scholar 

  4. S. Wang, C. Li, L. Copeland, Q. Niu, S. Wang, Compr. Rev. Food Sci. F. 14, 568 (2015)

    Article  CAS  Google Scholar 

  5. I.A.M. Appelqvist, M.R.M. Debet, Food Rev. Intl. 13, 163 (1997)

    Article  CAS  Google Scholar 

  6. Z. Fu, J.N. Bemiller, Food Hydrocoll. 69, 36 (2017)

    Article  CAS  Google Scholar 

  7. T. Chen, S. Fang, X. Zuo, Y. Liu, J. Food Sci. Technol. 53, 1 (2016)

    Google Scholar 

  8. T.S. Hahm, C.Y. Kuei, J. Food Process. Preserv. 39, 3198 (2014)

    Article  Google Scholar 

  9. H.P. Sivaramakrishnan, B. Senge, P.K. Chattopadhyay, J. Food Eng. 62, 37 (2004)

    Article  Google Scholar 

  10. J. Sun, X.B. Zuo, S. Fang, H.N. Xu, J. Chen, Y.C. Meng, T. Chen, J. Texture Stud. 48, 241 (2017)

    Article  Google Scholar 

  11. L. Chen, Q. Tong, F. Ren, G. Zhu, Int. J. Biol. Macromol. 66, 325 (2014)

    Article  CAS  Google Scholar 

  12. M.J. Correa, C. Ferrero, C. Puppo, C. Brites, Food Hydrocoll. 31, 383 (2013)

    Article  CAS  Google Scholar 

  13. R. Banchathanakij, M. Suphantharika, Food Chem. 114, 5 (2009)

    Article  CAS  Google Scholar 

  14. T. Sasaki, K. Kohyama, Food Chem. 127, 541 (2011)

    Article  CAS  Google Scholar 

  15. S. Qiu, M.P. Yadav, Y. Liu, H. Chen, E. Tatsumi, L. Yin, Food Hydrocoll. 53, 180 (2016)

    Article  CAS  Google Scholar 

  16. P. Achayuthakan, M. Suphantharika, Carbohydr. Polym. 71, 9 (2008)

    Article  CAS  Google Scholar 

  17. X. Shi, J.N. Bemiller, Carbohydr. Polym. 50, 7 (2002)

    Article  CAS  Google Scholar 

  18. S.J. Luo, R.Y. Chen, L. Huang, R.H. Liang, C.M. Liu, J. Chen, Food Hydrocoll. 63, 580 (2017)

    Article  CAS  Google Scholar 

  19. E.R. Morris, K. Nishinari, M. Rinaudo, Food Hydrocoll. 28, 373 (2012)

    Article  CAS  Google Scholar 

  20. I. Giavasis, L.M. Harvey, B. Mcneil, Crit. Rev. Biotechnol. 20, 177 (2000)

    Article  CAS  Google Scholar 

  21. E. Floreshuicochea, A.I. Rodríguezhernández, T. Espinosasolares, A. Tecante, Food Hydrocoll. 31, 299 (2013)

    Article  CAS  Google Scholar 

  22. M. Sherafati, A. Kalbasi-Ashtari, S.M.A. Mousavi, J. Food Process Eng. 36, 418 (2013)

    Article  CAS  Google Scholar 

  23. Y.C. Meng, M.H. Sun, S. Fang, J. Chen, Y.H. Li, Food Hydrocoll. 40, 64 (2014)

    Article  CAS  Google Scholar 

  24. F. Ronda, M. Villanueva, C. Collar, LWT Food Sci. Technol. 59, 12 (2014)

    Article  CAS  Google Scholar 

  25. D. Chandanasree, K. Gul, C.S. Riar, Food Hydrocoll. 52, 175 (2016)

    Article  CAS  Google Scholar 

  26. M. Huang, J.F. Kennedy, B. Li, X. Xu, B.J. Xie, Carbohydr. Polym. 69, 411 (2007)

    Article  CAS  Google Scholar 

  27. C.M. Rosell, W. Yokoyama, C. Shoemaker, Carbohydr. Polym. 84, 373 (2011)

    Article  CAS  Google Scholar 

  28. J.N. Bemiller, Carbohydr. Polym. 86, 386 (2011)

    Article  CAS  Google Scholar 

  29. A.A. Wani, P. Singh, M.A. Shah, U. Schweiggert-Weisz, K. Gul, I.A. Wani, Compr. Rev. Food Sci. F. 11, 417 (2012)

    Article  CAS  Google Scholar 

  30. T.D. Leite, J.F. Nicoleti, A.L.B. Penna, C.M.L. Franco, Cienc. Tecnol. Aliment. 32, 579 (2012)

    Article  Google Scholar 

  31. A. Gunaratne, S. Ranaweera, H. Corke, Carbohydr. Polym. 70, 112 (2007)

    Article  CAS  Google Scholar 

  32. M.D. Torres, A. Raymundo, I. Sousa, Carbohydr. Polym. 98, 249 (2013)

    Article  CAS  Google Scholar 

  33. S. Lee, B. Yoo, Int. J. Food Eng. 10, 205 (2014)

    Article  Google Scholar 

  34. Y. Yuguchi, H. Urakawa, K. Kajiwara, Macromol. Symp. 120, 77 (1997)

    Article  CAS  Google Scholar 

  35. A.H. Clark, Structural and mechanical properties of biopolymer gels (Springer, Berlin/Heidelberg, 1987), pp. 322–338

    Google Scholar 

  36. C. Kim, B. Yoo, J. Food Eng. 75, 120 (2006)

    Article  CAS  Google Scholar 

  37. W. Samutsri, M. Suphantharika, Carbohydr. Polym. 87, 1559 (2012)

    Article  CAS  Google Scholar 

  38. V.M. Oliveira Cardoso, F.C.B. Stringhetti, R.C. Evangelista, M.P. Daflon Gremião, J. Mech. Behav. Biomed. 65, 317 (2016)

    Article  Google Scholar 

  39. C.G. Biliaderis, J.R. Tonogai, J. Agric. Food Chem. 39, 833 (1991)

    Article  CAS  Google Scholar 

  40. S. Noda, T. Funami, M. Nakauma, I. Asai, R. Takahashi, S. Al-Assaf, S. Ikeda, K. Nishinari, G.O. Phillips, Food Hydrocoll. 22, 1148 (2008)

    Article  CAS  Google Scholar 

  41. Y. Wang, L.J. Wang, D. Li, N. Özkan, X.D. Chen, Z.H. Mao, J. Food Eng. 89, 87 (2008)

    Article  CAS  Google Scholar 

  42. N.A. Abdulmola, H. Mwn, R.K. Richardson, E.R. Morris, Carbohydr. Polym. 31, 65 (1996)

    Article  Google Scholar 

  43. C.M. Mancebo, M.Á.S. Miguel, M.M. Martínez, M. Gómez, J. Cereal Sci. 61, 8 (2015)

    Article  CAS  Google Scholar 

  44. L. Juszczak, T. Witczak, R. Ziobro, J. Korus, E. Cieślik, M. Witczak, Carbohydr. Polym. 90, 353 (2012)

    Article  CAS  Google Scholar 

  45. L. Bao, X. Zhu, H. Dai, Y. Tao, X. Zhou, W. Liu, Y. Kong, Int. J. Biol. Macromol. 89, 389 (2016)

    Article  CAS  Google Scholar 

  46. M. Janya, C. Sanguansri, Food Hydrocoll. 22, 1268 (2008)

    Article  Google Scholar 

  47. M. Alloncle, J. Lefebvre, G. Llamas, J.L. Doublier, Cereal Chem. 66, 90 (1989)

    Google Scholar 

Download references

Acknowledgments

The authors acknowledge supports from the National Natural Science Foundation of the People’s Republic of China (project-no: 31401570) and the Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition (project-no: 2017SICR116).

Author information

Authors and Affiliations

  1. School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou, 310018, China

    Sheng Fang, Jian Wang & Xuejiao Xu

  2. China COOP, Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources, Hangzhou Tea Research Institute, Hangzhou, China

    Xiaobo Zuo

Authors
  1. Sheng Fang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Jian Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Xuejiao Xu
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Xiaobo Zuo
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sheng Fang.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Fang, S., Wang, J., Xu, X. et al. Influence of Low Acyl and High Acyl Gellan Gums on Pasting and Rheological Properties of Rice Starch Gel. Food Biophysics 13, 116–123 (2018). https://doi.org/10.1007/s11483-018-9517-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11483-018-9517-8

Keywords

Search

Navigation