Premium
Viscoelasticity of oxidized starch/low methoxy pectin mixtures in the presence of glucose syrup
Author(s) -
Kasapis Stefan
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00579.x
Subject(s) - pectin , glucose syrup , starch , chemistry , amylose , polysaccharide , viscoelasticity , amorphous solid , glass transition , chemical engineering , chromatography , materials science , food science , organic chemistry , polymer , composite material , engineering
The structural properties of mixtures of pectin, oxidized starch and glucose syrup were investigated using small deformation dynamic oscillation. In the absence of added calcium, preparations of low methoxy pectin with glucose syrup formed viscous solutions, which remained crystal‐free at subzero temperatures. Samples of oxidized starch and glucose syrup, on the other hand, exhibited solid‐like behaviour because of the crystalline nature of the amylose‐like helices. Mixtures of the two polysaccharides with the co‐solute clearly showed phase inversion from liquid to solid‐like behaviour with increasing amounts of starch in the formulation. The transformation was reflected in the textural properties of samples, which varied from thick solutions to firm gels. The viscoelasticity of the system was modified further by the introduction of high methoxy pectin. Preparations of high methoxy pectin and glucose syrup formed rubbery gels whose amorphous nature underwent a glass transition during cooling.