Physicochemical properties of Amorphophallus paeoniifolius (Dennst.) Nicolson starch and its blend with konjac glucomannan
2015
Meng, Fanbing | Liang, Yexing | Shuai, Tiangang | Xiong, Jiayan | Zhong, Geng
The physicochemical properties of Amorphophallus paeoniifolius (Dennst.) Nicolson starch (APS) and the properties of the starch plus konjac glucomannan (APS/KGM) were systematically studied. The results showed that APS had a polyhedral granular shape with sharp and protruding edges, and that the X‐ray diffraction indicates an A‐type pattern. Compared with corn starch (COS) and tapioca starch (TAS), the amylose content, relative crystallinity, and enthalpy of APS were higher. APS had the highest anti‐α‐amylase hydrolyzable property and retrogradation ratio, and it had the worst freeze–thaw stability. The pasting temperature of APS paste was the highest, then decreased with KGM addition, the peak viscosity of APS paste was higher than COS and lower than TAS, the same trend for their blends with KGM. The paste of APS, which had higher pseudoplasticity and a higher thixotropic effect than did COS and TAS, showed predominantly elastic behavior and typical weakened gel structures. The storage modulus G′ and loss modulus G″ of APS/KGM were higher than those of APS alone, and it showed more frequency dependence than did TAS/KGM but less than COS/KGM.
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