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Evaluation of Rice Starch‐Hydrocolloid Compatibility at Low‐Moisture Content by Glass Transitions
Author(s) -
Li T.Y.,
Chien J.T.
Publication year - 2001
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2001.tb04624.x
Subject(s) - differential scanning calorimetry , compatibility (geochemistry) , pectin , guar gum , starch , moisture , food science , carrageenan , glass transition , chemistry , guar , water content , materials science , polymer , composite material , organic chemistry , thermodynamics , physics , geotechnical engineering , engineering
The freeze‐dried and moisture‐equilibrated mixtures of TCN1 rice starch (RS), hydrocolloids, and their mixtures exhibited Tgs and sub‐Tgs when analyzed by differential scanning calorimetry (DSC). Among mixtures, the compatible mixture, RS and high‐methoxyl pectin, exhibited only a single Tg between the Tgs of the 2 components; whereas the incompatible mixture, RS and low‐methoxy pectin, showed 2 Tgs of the individual components. RS was partially compatible with guar gum and L‐ and K‐carrageenan. The compatibility of mixtures was further verified by dynamic mechanical analyses and showed results similar to DSC. Thus, Tg can be used as a probe to examine component compatibility of 2 hydrocolloids in a low‐moisture system.