Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High‐amylose Corn Starches | Zendy

Weber Fernanda H. | Zendy; Clerici Maria Teresa P. S. | Zendy; CollaresQueiroz Fernanda P. | Zendy; Chang Yoon K. | Zendy

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Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High‐amylose Corn Starches

Author(s) -

Weber Fernanda H.,

Clerici Maria Teresa P. S.,

CollaresQueiroz Fernanda P.,

Chang Yoon K.

Publication year - 2009

Publication title -

starch ‐ stärke

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.62

H-Index - 82

eISSN - 1521-379X

pISSN - 0038-9056

DOI - 10.1002/star.200700655

Subject(s) - guar , amylose , chemistry , starch , food science , guar gum , maize starch , hydrogen bond , polysaccharide , waxy corn , polymer chemistry , chemical engineering , organic chemistry , molecule , engineering

The objectives of the present study were to analyze the chemical interactions between guar and xanthan gums and starches. Gels were obtained from normal (NCS), waxy (WCS) and high‐amylose (HACS) corn starches containing gums. The gels were evaluated according to their pasting properties and infra‐red absorption. The guar (GG) and xanthan (XG) gums affected the properties of the NCS paste more significantly than those of the WCS paste. In the infra‐red absorption spectra, no covalent bonds between the starches and gums were observed under the conditions studied, so probably the only interactions occurring between them were hydrogen bonds.

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