Extrudates of starch xanthan gum mixtures as affected by chemical agents and irradiation

被引：13

作者：

Hanna, MA

Chinnaswamy, R

Gray, DR

Miladinov, VD

机构：

[1] UNIV NEBRASKA,IND AGR PROD CTR,DEPT BIOL SYST ENGN,LINCOLN,NE 68583

[2] MIDWEST GRAIN PROD INC,ATCHISON,KS

[3] WEAVER POPCORN CO,VAN BUREN,IN

来源：

JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 04期

关键词：

starch; xanthan; extrusion; viscosity; irradiation;

D O I：

10.1111/j.1365-2621.1997.tb15462.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Mixtures of starch, xanthan gum and either polyvinyl alcohol, epichlorohydrin, valeric acid or adipoyl chloride were extruded. Properties of extrudates including apparent viscosity, water solubility, water absorption indices and exrudate expansion were measured for different proportions of xanthan gum, 70% amylose starch (with or without irradiation) and chemical agents. Extrusion with chemical agents and irradiation changed physical properties of both starch and xanthan gum. Expansions of extrudates were higher than that of starch. Viscosity of extrudates increased with xanthan gum concentration. The addition of 1% (w/w) polyvinyl alcohol had the greatest effect of the chemical agents. Irradiation increased the apparent viscosity of starch-xanthan gum mixtures.

引用

页码：816 / 820

页数：5

共 23 条

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