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Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch

Author:
Ma, Yong-Shuai, Pan, Yi, Xie, Qiu-Tao, Li, Xiao-Min, Zhang, Bao, Chen, Han-Qing
Source:
Food chemistry 2019 v.274 pp. 319-323
ISSN:
0308-8146
Subject:
alpha-amylase, corn starch, digestibility, hydrolysis, kinetics, loss modulus, pasting properties, pectins, starch, storage modulus
Abstract:
In this paper, the effects of pectin (PE) with different concentrations on the pasting, rheological and digestibility properties of corn starch (CS) were evaluated. The Rapid Visco-Analyzer results showed that the peak viscosity was decreased with the concentrations of PE (0.5% and 1.0%) and then increased when the concentration of PE exceeded 2.0%. PE resulted in lower breakdown and setback values of CS. Rheological results revealed that the CS and CS-PE mixtures exhibited a pseudoplastic and shear-thinning behavior. The storage modulus (G′) and loss modulus (G″) of CS were increased with increasing PE concentrations from 2.0% to 10.0%. PE resulted in a decrease in the starch susceptibility to α-amylase and promoted a remarkable reduction (P < 0.05) in the fraction of rapidly digested starch. The hydrolysis kinetic analysis suggested a decelerating effect of pectin on the hydrolysis rate of CS with lower values of equilibrium hydrolysis percentage (C∞) and kinetic constant (k).
Agid:
6134277