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Carbohydr Polym. 2013 Nov 6;98(2):1438-48. doi: 10.1016/j.carbpol.2013.07.035. Epub 2013 Jul 22.

Effects of the amylose-amylopectin ratio on starch-hydrocolloid interactions.

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Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN 47907-2009, USA.


Combinations of 4 rice starches with amylose (AM) contents of 0%, 15%, 22%, and 28% and 8 hydrocolloids (xanthan, guar gum, CMC, sodium alginate, HPMC, κ-, ι-, λ-carrageenan) were used (4.75% starch and 0.25% hydrocolloid). With a few exceptions, addition of a hydrocolloid increased peak and final η, breakdown, setback, G″, and η(*), K, and ηa,100 values. It is concluded that the AM content of the starch was a greater determinant of pasting, paste, and gel properties than was the added hydrocolloid at the 19:1 (w/w) starch-hydrocolloid ratio used. Reinforced is the previous conclusion that the properties of a starch-hydrocolloid combination are determined by the specific combination.


Amylose; Hydrocolloids; Rice starch; Starch–hydrocolloid interactions

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