Effect of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage

卷:214

Chen, Long ; Tian, Yaoqi ; Tong, Qunyi ; Zhang, Zipei ; Jin, Zhengyu

Jiangnan Univ

关键词: Pullulan;    Rice starch gel;    Water distribution;    Microstructure;    Textural properties;   

DOI  :  10.1016/j.foodchem.2016.07.122

学科分类：食品科学和技术

【 摘 要 】

The effects of pullulan on the water distribution, microstructure and textural properties of rice starch gels during cold storage were investigated by low field-nuclear magnetic resonance (LF-NMR), scanning electron microscope (SEM), and texture profile analysis (TPA). The addition of pullulan reduced the transversal relaxation time of rice starch gels during cold storage. The microstructure of rice starch gel with 0.5% pullulan was denser and more uniform compared with that of rice starch without pullulan in each period of storage time. With regard to textural properties, 0.01% pullulan addition did not significantly change the texture of rice starch gels, while 0.5% pullulan addition appeared to reduce the hardness and retain the springiness of rice starch gels (P <= 0.05). The restriction effects of pullulan on water mobility and starch retrogradation were hypothesized to be mainly responsible for the water retention, gel structure maintenance, and modification of the textural attributes of rice starch gels. (C) 2016 Elsevier Ltd. All rights reserved.