期刊名称：Croatian Journal of Food Science and Technology
印刷版ISSN：1847-3466
出版年度：2011
卷号：3
期号：1
页码：26-31
出版社：Prehrambeno-tehnološki fakultet Osijek
摘要：The aim of the present study was to investigate the effect of galactomannan hydrocolloids (guar gum and locust bean gum) on gelatinization and retrogradation of tapioca and corn starch. Differential scanning calorimetry (DSC) was used to characterize the behaviour of tapioca and corn starch with and without additives. Results showed that guar gum and locust bean gum retarded the retrogradation of tapioca and corn starch at both investigated temperatures (4 and 25 °C). Guar gum retarded retrogradation of tapioca starch more than locust bean gum, on the other hand, locust bean gum had a greater effect on reduction of the recrystallization of corn starch. Temperatures of gelatinization did not vary significantly in starch-hydrocolloid systems. Additions of galactomannan hydrocolloids caused a decrease in gelatinization enthalpy of both starches.
关键词：corn and tapioca starch; gelatinization; hydrocolloids; retrogradation
