ScienceAsia 40 (2014): 60-68 |doi:
Effect of NaCl and sugar on physicochemical properties of flaxseed polysaccharide-potato starch complexes
Hai-Hua Chen*, Yu-Sheng Wang, Yun Leng, Yang Zhao, Xia Zhao
ABSTRACT: To investigate the effect of salt and sugar on the physicochemical properties of flaxseed polysaccharide-potato starch (FG-PS) complexes we measured pasting, gelling, swelling properties, and freeze-thaw stability by methods of rapid viscosity analysis, texture analysis, centrifugation, and freeze-thaw storage, respectively. In the presence of NaCl, the pasting temperature, peak viscosity, final viscosity, breakdown value, and swelling power of FG-PS complexes increased as the NaCl level increased. The hardness of FG-PS complexes gradually reduced with increasing NaCl level. Syneresis of FG-PS complexes was the lowest with addition of high levels of NaCl. These results indicate that both starch-salt and hydrocolloid-salt interactions might govern the physicochemical properties of FG-PS complexes in the presence of NaCl. In the presence of sugar, an increase in pasting temperature, peak viscosity, final viscosity, breakdown value, and gel hardness of FG-PS complexes was observed with increasing added level of sucrose and glucose, while swelling power and syneresis decreased.
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|College of Food Science and Technology, Qingdao Agricultural University, Qingdao 266109, China
* Corresponding author, E-mail: email@example.com
Received 15 Aug 2013, Accepted 28 Oct 2013