Effect of inulin on the pasting, textural, and rheological properties of sweet potato starch | Efecto de la inulina en las propiedades de amasado, textura y reología del almidón de camote (batata, Ipomoea batatas)
Zhang, Lingwen | Wang, Xuefei | Li, Shasha | Sun, Junliang | Liu, Xiuhua
The influences of inulin on pasting, textural, and rheological properties of sweet potato starch (SPS) were explored. Subsequently, the interactions between inulin and SPS were analyzed. Results showed that inulin could make the pasting temperature increase and all viscosity parameters of SPS-inulin blends decline. With the increased inulin, SPS gel hardness decreased; while both springiness and resilience first increased and then decreased, and reached to the maximum at an addition level of 5%. SPS-inulin blends paste displayed a pseudoplastic and shear-thinning property. Results of dynamic viscoelasticity indicated that inulin improved liquid-like characteristics of SPS-inulin blends pastes, and temperature of G’ Mₐₓ, G’’Mₐₓ increased with the increase in inulin. Additionally, the swelling of SPS granules was obviously inhibited by inulin, and granules were mostly concentrated in the smaller. Inulin also greatly decreased the leached amylose content (p < 0.05). The interaction between SPS and inulin was the hydrogen bond.
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