Effects of Cross-linked Sugar Beet Pectin on Gelatinization and Rheological Properties of Pea Starch
In this paper,different concentrations of cross-linked sugar beet pectin(CSBP)were added to pea starch(PS)to prepare CSBP-PS blends,and the gelatinization and rheological properties of the blends were inves-tigated.The results indicated that with the increase of CSBP addition,the peak viscosity,breakdown value,final vis-cosity and setback value of the blends gradually increased(P＜0.05),while the pasting temperature decreased(P＜0.05).The presence of CSBP reduced the light transmittance of the CSBP-PS blends,while increased the swelling power(P＜0.05).The CSBP-PS blends were less prone to retrogradation as the addition concentration of CSBP increased.Rheological measurements results indicated that all CSBP-PS blends were typical pseudoplastic fluids.With the increased concentration of CSBP,the yield stress and consistency coefficient of the blends increased,and the viscoelasticity improved.Particle size distribution revealed that the particle size of the blends significantly in-creased after CSBP was added(P＜0.05).In addition,scanning electron microscopy observation found that the CSBP-PS blends were honeycomb structure.The network structure of the blends became more regular,the hole size larger,and the hole wall thicker as the concentration of CSBP increased.
万方数据
维普
