Format

Send to

Choose Destination
Food Chem. 2017 Jan 1;214:702-709. doi: 10.1016/j.foodchem.2016.07.122. Epub 2016 Jul 21.

Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage.

Author information

1
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China.
2
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China.
3
State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi 214122, China. Electronic address: jinlab2008@yahoo.com.

Abstract

The effects of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage were investigated by low field-nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), and texture profile analysis (TPA). The addition of pullulan reduced the transversal relaxation time of rice starch gels during cold storage. The microstructure of rice starch gel with 0.5% pullulan was denser and more uniform compared with that of rice starch without pullulan in each period of storage time. With regard to textural properties, 0.01% pullulan addition did not significantly change the texture of rice starch gels, while 0.5% pullulan addition appeared to reduce the hardness and retain the springiness of rice starch gels (P⩽0.05). The restriction effects of pullulan on water mobility and starch retrogradation were hypothesized to be mainly responsible for the water retention, gel structure maintenance, and modification of the textural attributes of rice starch gels.

KEYWORDS:

Amylopectin (PubChem CID: 439207); Amylose (PubChem CID: 53477771); Microstructure; Pullulan; Pullulan (PubChem CID: 92024139); Rice starch gel; Starch (PubChem CID: 24836924); Textural properties; Water (PubChem CID: 962); Water distribution

PMID:
27507528
DOI:
10.1016/j.foodchem.2016.07.122
[Indexed for MEDLINE]

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center