Electrostatic and Hydrogen Bond Interactions Between Tapioca Starch and Cross-linked Sugar Beet Pectin
Sodium chloride and urea were added to the tapioca starch(TS)and cross-linked sugar beet pectin(CSBP)blends(TCS),and the effects of electrostatic and hydrogen bond interactions on the gelatinization,rheology and microstructure of the blends were determined.The results indicated that with the increase of sodium chloride,the viscosity of the TCS blends gradually decreased,while the peak viscosity of the blends did not change significantly af-ter urea was added.The swelling power of the blends decreased remarkably after sodium chloride and urea were add-ed,while the light transmittance decreased after sodium chloride was added and increased after urea was added.The particle size analysis indicated that the particle size of the blends decreased from 191.15 μm to 166.29 μm with the addition of sodium chloride,however,it did not change significantly after the addition of urea.The consistency index K,storage modulus G'and loss modulus G"of the blends all gradually decreased with the increase of sodium chloride and urea.Further,the SEM results indicated that the addition of sodium chloride and urea could cause the structure of the blends to collapse and the pore diameter to uneven.The electrostatic interaction was the main force between TS and CSBP.
NETL
NSTL
万方数据
