Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids
Abstract
:1. Introduction
2. Materials and Methods
2.1. Composition of Model Systems
2.2. Water Content of Model System Ingredients
2.3. Starch Suspensions Preparation
2.4. Model Systems Preparation for DSC and Rheological Analysis
2.5. DSC of Starch and Model System Suspensions
2.6. Rheology of Starch and Model System Suspensions
2.7. The Size and Molecular Weight of Starch and Hydrocolloids
2.8. Data Analysis
3. Results and Discussion
3.1. Starch Gelatinization
3.2. Effects of Hydrocolloids on a Gelatinization Behavior of Starches
3.3. Effects of Hydrocolloids on Rheological Properties of Starch
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample Name * | m (Xanthan Gum)/g | m (HPMC)/g | m (Gluten)/g | m (Potato Starch)/g | m (Corn Starch)/g | m (Water)/g |
---|---|---|---|---|---|---|
S1 | / | / | / | 1.50 | / | 1.50 |
S2 | 0.12 | 0.24 | / | 1.14 | / | 1.50 |
S3 | / | / | / | / | 1.50 | 1.50 |
S4 | 0.12 | 0.24 | / | / | 1.14 | 1.50 |
S5 | / | / | / | 1.28 | 0.23 | 1.50 |
S6 | 0.12 | 0.24 | / | 0.97 | 0.17 | 1.50 |
S7 | / | 0.24 | / | 1.07 | 0.19 | 1.50 |
S8 | 0.12 | / | / | 1.17 | 0.21 | 1.50 |
S9 | / | / | 0.36 | 0.97 | 0.17 | 1.50 |
S10 | / | 0.13 | / | / | / | 1.50 |
S11 | 0.13 | / | / | / | / | 1.50 |
S12 | / | / | 0.13 | / | / | 1.50 |
20% Corn Starch | 30% Corn Starch | 40% Corn Starch | 50% Corn Starch | 60% Corn Starch | |
---|---|---|---|---|---|
ΔHtr (J/g starch) | 22.3 ± 1.8 | 15.9 ± 1.3 | 14.9 ± 1.2 | 12.6 ± 1.0 | 10.4 ± 1.0 |
50% Corn Starch | 50% Corn Starch + EG | 40% Corn Starch | 40% Corn Starch + EG | |
---|---|---|---|---|
ΔHtr (J/g starch) | 12.6 ± 1.0 | 14.2 ± 0.6 | 14.9 ± 1.2 | 18.6 ± 1.5 |
Ttr (°C) | 68.0 ± 0.5 | 73.0 ± 0.5 | 68.0 ± 0.5 | 74.0 ± 0.5 |
Potato Starch (S1) | Potato Starch + HC Mixture (S2) | Corn Starch (S3) | Corn Starch + HC Mixture (S4) | |
---|---|---|---|---|
ΔHtr (J/g starch) | 15.7 ± 1.9 | 15.8 ± 0.5 | 12.8 ± 0.8 | 13.8 ± 1.0 |
Ttr (°C) | 62.3 ± 0.5 | 66.1 ± 0.5 | 67.4 ± 0.5 | 70.2 ± 0.5 |
Starch Mix (Potato:Corn = 85:15) (S5) | Starch Mix + HC Mixture (S6) | Starch Mix + % HPMC (S7) | Starch Mix + 4% Xanthan (S8) | Starch Mix + Gluten (S9) | |
---|---|---|---|---|---|
ΔHtr (J/g of starch) | 14.7 ± 1.0 | 15.4 ± 1.0 | 18.2 ± 1.5 | 15.0 ± 1.2 | 16.5 ± 1.3 |
Ttr (°C) | 62.5 ± 0.5 | 68.4 ± 0.5 | 64.9 ± 0.5 | 64.8 ± 0.5 | 64.6 ± 0.5 |
G′ (KPa) (in LVE) | Loss Factor, Tan δ (in LVE) | LVE Critical Strain, γc at G′ (%) | Strain at Flow Transition Point (%) | Cohesive Energy Density, Ec (J m−3) | |
---|---|---|---|---|---|
8% HPMC (S10) | 2.4 ± 0.1 | 0.61 ± 0.01 | 63 ± 12 | 130 ± 30 | 500 ± 100 |
8% Xanthan gum (S11) | 0.61 ± 0.03 | 0.15 ± 0.01 | 25± 5 | 80 ± 20 | 19 ± 6 |
8% gluten (S12) | 0.10 ± 0.01 | 0.52 ± 0.01 | 24 ± 14 | 500 ± 100 | 3 ± 2 |
8% HPMC + 42% starch mixture (S7) | 97 ± 9 | 0.40 ± 0.04 | 1.0 ± 0.1 | 80 ± 20 | 5 ± 1 |
4% Xanthan gum + 46% starch mixture (S8) | 50 ± 20 | 0.31 ± 0.01 | 0.16 ± 0.03 | 20 ± 5 | 0.06 ± 0.03 |
12% gluten + 38% starch mixture (S9) | 2.30 ± 0.05 | 0.42 ± 0.01 | 0.10 ± 0.03 | 20 ± 5 | 0.0011 ± 0.0005 |
8% HPMC + 4% Xanthan gum + 38% starch mixture (S6) | 74 ± 6 | 0.27 ± 0.01 | 0.39 ± 0.07 | 20 ± 5 | 0.6 ± 0.2 |
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Megusar, P.; Stopar, D.; Poklar Ulrih, N.; Dogsa, I.; Prislan, I. Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids. Polymers 2022, 14, 3242. https://doi.org/10.3390/polym14163242
Megusar P, Stopar D, Poklar Ulrih N, Dogsa I, Prislan I. Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids. Polymers. 2022; 14(16):3242. https://doi.org/10.3390/polym14163242
Chicago/Turabian StyleMegusar, Polona, David Stopar, Natasa Poklar Ulrih, Iztok Dogsa, and Iztok Prislan. 2022. "Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids" Polymers 14, no. 16: 3242. https://doi.org/10.3390/polym14163242