Title of article :
Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture
Author/Authors :
Feng، نويسنده , , Tao and Ye، نويسنده , , Ran and Zhuang، نويسنده , , Haining and Fang، نويسنده , , Zhongxiang and Chen، نويسنده , , Hanqing، نويسنده ,
Issue Information :
روزنامه با شماره پیاپی سال 2012
Pages :
8
From page :
667
To page :
674
Abstract :
In this research, thermal behavior and gelling interactions of Mesona Blumes gum (MBG)/rice starch mixture were extensively investigated. MBG/rice starch gel displayed significant endothermal and exothermal properties at different MBG concentrations, indicating essential interactions between MBG and rice starch. In addition, the gelling interaction between MBG and rice starch was studied by using hydrogen-bond forming agents (1,4-butanediol, ethane-1,2-diol, glycerol) and hydrogen-bond breaking agents (urea, tetramethyl urea, ethanol, methanol) on rheological spectra. The results indicated that the hydrogen bond between MBG, rice starch and water might be the major force of maintaining the complete structure of the mixed gel. Their hypothetic interactions have been schemed in computer using hyperchem 8.0.
Keywords :
Gelling interaction , Rice starch , Mesona Blumes gum , Rheological Behavior , Hydrogen bond generation , Hydrogen bond breaking , Hyperchem 8.0
Journal title :
CARBOHYDRATE POLYMERS
Serial Year :
2012
Journal title :
CARBOHYDRATE POLYMERS
Record number :
1623903
Link To Document :
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