The Influences of Starch Fillers on the Viscoelasticity of Agarose and κ-Carrageenan Gels

Vivian Min-Feng Lai ； Cheng-Yi Lii

《Food Science and Agricultural Chemistry》 5卷1期 (2003/12) Pp. 27-34

https://doi.org/10.6787/FSAC.200312.0027

並列摘要

The changes in elastic modulus (E’) and loss tangents (tan δ) of agarose and κ-carrageenan-starch composite gels were investigated with respect to the starch concentration, the volume fraction of dispersed starch materials (φY) and the local polysaccharide concentrations in the continuous matrices. Generally, the incorporation of starch soluble and insoluble factions at 3-4 g/dL caused a reduced E’ and increased tan δ and contained non-granule starch fractions of a low solubility or completely gelatinized waxy starch granules. In contrast, 1.5g/dLκ-carrageenan-starch composite gels showed an enhanced elasticity over the φY range from 0.1 to 0.4, as suggested from the E’ or E’ ratio of the composite gel to pure gel. The enhancing effects of such starch ‘fillers’ in κ-carrageenan gels were greater for swollen granules than for non-granule starch fractions. The lower the tan δof the gels, the more rigid were the added granules, and accordingly the greater were the starch-enhanced elasticity. The filler effects of starch played an important role in the κ-carrageenan composite gels, relating to the increased φY and local κ-carrageenan concentration. Conclusively, the starch variety and the extent of gelatinization of starch should be carefully required for agarose and κ-carrageenan-based gels according to the φY and soluble capacity of starches.

並列關鍵字

Agarose ； κ-Carrageenan ； Gel ； Viscoelasticity ； Starch filler effects