Wenmeng Liu , Long Chen , David Julian McClements , Yidong Zou , Guanxiong Chen , Zhengyu Jin
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引用次数: 0
Abstract
Modification of starch to realize the value-added utilization of starch is a hot research topic at present. In this study, the complex composed of chitosan, betaine and vanillin with different concentrations was used as a new starch modifier to modify corn starch based on special mechanism, and the gelatinization, rheological, gel, thermal characteristics and structural characteristics of starch gel were evaluated. The gelatinization results showed that chitosan, betaine and vanillin complex can significantly increase the viscosity of starch including peak, breakdown, final and setback viscosity, which proved its potential as a gel thickener. The results of rheological properties showed that the viscoelasticity of corn starch was significantly increased after modification. The gel characteristics also presented that the modifier can promote the gel formation and can be used as gelling agent. The thermal stability of modified corn starch was also significantly improved. FT-IR and XRD results show that chitosan, betaine and vanillin can improve starch properties mainly through hydrogen bond interaction, Schiff base crosslinking and electrostatic interaction. Moreover, SEM showed the microstructure of corn starch became more orderly and regular with the addition of modifiers. The results show that the complex of chitosan, betaine and vanillin can be used as a new gel thickener and stabilizer in the industry, and has the potential for improvement. This will provide theoretical reference for expanding the application scope of starch and realizing the value-added utilization of starch.
期刊介绍：
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.
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