engleski

Influence of guar and pectin on gelatinisation and retrogradation of starch

Starch is widely used in the food industry to achieve specific functional properties such as thickening or gelling, adhesion of different food components, film forming, aroma retention (carrier) and preventing negative influences during processing of products that are consumed and/or stored at low temperatures. Effect of addition of starch depends on the structure and ratio of amylose and amylopectin and their interactions with other components during gelatinisation and retrogradation. Interaction between starch and other hydrocolloids that are usually added separately or in combination to improve properties of foodstuffs, are very important. The aim of this research was to study effect of guar gum and pectin on gelatinisation and retrogradation of waxy maize starch and maize starch. Gelatinisation and retrogradation of 40% starch suspension, with and without addition of hydrocolloids, were analysed by differential scanning calorimetry (DSC). The following parameters were evaluated for the gelatinisation and retrogradation: onset temperature, peak temperature, endset temperature, melting interval and melting enthalpy. Retrogradation of starch gel was observed on gelatinised samples that were stored at 4 &ordm ; ; C for 21 day and 7 days at room temperature. The results showed that used hydrocolloids had significant effect on all measured parameters. Addition of hydrocolloids, especially guar gum, had significant influence on temperature (especially endset temperature) and enthalpy of gelatinisation increased.

DSC; starch; hydrocolloids; gelatinisation; retrogradation

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