Premium
Effects of cellulose derivative hydrocolloids on pasting, viscoelastic, and morphological characteristics of rice starch gel
Author(s) -
Sun Jing,
Zuo XiaoBo,
Fang Sheng,
Xu HuaNeng,
Chen Jie,
Meng YueCheng,
Chen Tao
Publication year - 2017
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/jtxs.12233
Subject(s) - carboxymethyl cellulose , starch , rheology , viscoelasticity , food science , materials science , gluten , methyl cellulose , dynamic mechanical analysis , dynamic modulus , chemistry , chemical engineering , cellulose , sodium , composite material , biochemistry , polymer , engineering , metallurgy
Effects of sodium carboxymethyl cellulose (CMC) and hydroxypropyl methyl cellulose (HPMC) on the pasting, viscoelastic, and morphological properties of rice starch gel were studied. The addition of CMC increased the peak and trough viscosities, while decreased the final and setback viscosities of rice starch. The peak and trough viscosities of rice starch gel were only little affected by the addition of HPMC. The dynamic viscoelastic result showed that the addition of CMC significantly increased the values of storage modulus ( G ′) and loss modulus ( G ″), while reduced the value of tan δ as compared to the control sample. Only a small increase in values of G ′ and G ″ was observed in the case of HPMC. The rice starch gel with CMC addition exhibited higher resistances to the stress and produced a stronger gel network. The creep recovery data were well fitted by a four‐element Burger's model. Furthermore, the morphological characteristics were in agreement with the finding of rheological results. It was concluded that the addition of CMC and HPMC modified the rheology of rice starch gel in different ways and interacted under different models based on their molecular structures. Practical applications Gluten‐free foods such as rice cake are essential for people who suffer from celiac disease which is a digestive disorder caused by the consumption of grains containing gluten. The use of CMC and HPMC represents the most widespread approach used to mimic gluten in the manufacture of gluten‐free breads based on rice starch, due to their structure‐building and water‐binding properties. Therefore, it is necessary and crucial to investigate the physical‐chemical properties such as pasting and rheological properties of the rice starch with these hydrocolloids. In addition, a better understanding of the interactions of CMC and HPMC on the rice starch could provide additional tools for selection of gluten free recipes with improved rheological and textural properties.