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Effect of inulin with different degree of polymerisation on textural and rheological properties of wheat starch – Effect of inulin on gel properties of starch
Author(s) -
Kou Xuerui,
Luo Denglin,
Li Yun,
Xu Baocheng,
Zhang Kangyi,
Li Peiyan,
Li Xuan,
Han Sihai,
Liu Jianxue
Publication year - 2018
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 - 10.1111/ijfs.13852
Subject(s) - inulin , rheology , starch , degree of polymerization , food science , chemistry , rheometer , consistency index , materials science , chromatography , polymerization , composite material , organic chemistry , polymer
Summary The aim of this study was to investigate the effect of inulin with different degree of polymerisation on textural and rheological properties of wheat starch gel by a texture analyser and rheometers. As expected, the hardness of gel increased with the addition of three kinds of inulin, but the gumminess and adhesiveness decreased. For the rheological properties, we found short‐chain inulin reduced the consistency coefficient and increase the fluidity of gel, natural inulin could increase the consistency coefficient of gel and had no significant effect on the flow characteristic index. Short‐ and long‐chain inulin could maintain the stability of gel during storage at 5 °C, and natural inulin significantly enhanced the fluidity and decreased the stability. In general, three kinds of inulin all had an influence on the texture parameters of wheat starch gel, short‐ and long‐chain inulin improved the dynamic stability.