Available water in konjac glucomannan-starch mixtures | Available water in konjac glucomannan-starch mixtures: Influence on the gelatinization, retrogradation and complexation properties of two starches
2014
Schwartz, Marc | Le Bail, Kilian | Garnier, Catherine | Llamas, Genevieve | Quéveau, Delphine | Pontoire, Bruno | Srzednicki, George | Le Bail, Patricia | Unité de recherche sur les Biopolymères, Interactions Assemblages (BIA) ; Institut National de la Recherche Agronomique (INRA) | Laboratoire de génie des procédés - environnement - agroalimentaire (GEPEA) ; Mines Nantes (Mines Nantes)-Université de Nantes - UFR des Sciences et des Techniques (UN UFR ST) ; Université de Nantes (UN)-Université de Nantes (UN)-École nationale vétérinaire, agroalimentaire et de l'alimentation Nantes-Atlantique (ONIRIS)-Centre National de la Recherche Scientifique (CNRS) | Centre National de la Recherche Scientifique (CNRS) | University of New South Wales [Sydney] (UNSW)
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Afficher plus [+] Moins [-]anglais. The effects of konjac glucomannan (KGM) on the gelatinization, retrogradation and complexation properties of potato and broad bean starches were investigated by differential scanning calorimetry and X ray diffraction. It was established that the addition of 1% KGM in starch suspensions causes a slight decrease in the amount of available water in the system. However, this seems sufficient to disrupt the gelatinization and the retrogradation of potato and broad bean starches. In addition, the ability of amylose to interact with carvacrol is strongly affected by the presence of KGM. A rheology study showed on one hand that addition of KGM to starch decreased the gel character of the system, irrespective of the presence of carvacrol. However, carvacrol induced a strong increase of the storage modulus of starch gel for the same KGM content.
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