Starch polysaccharide hydrocolloid gels

摘要: Studies on the formation of gels from 5 % w/w suspensions potato, cassava, corn, and oat starches in 0.05 or 0.2 aqueous solutions one Arabic, carob, guar, karaya, xanthan gum, K-carrageen shed light rules governing rheological properties resulting gels. Avoiding phase separation a plant gum - starch solution is crucial for high viscosity formed. Partner anionic gel should be nonionic unless partnering has low M w and/or polydispersity (e.g. karaya gum). Nonionic combine with gums regardless they are neutral. Usually, Arabic provided less viscous mixed starches. Amylose exceptionally lipid contents could also essential factors influencing gelation. Admixture into reduced elasticity