Effect of the addition of different sodium alginates on viscoelastic,structural features and hydrolysis kinetics of corn starch gels

作     者：Leticia Montes Maria Santamaria Raquel Garzon Cristina M.Rosell Ramón Moreira 

作者机构：Department of Chemical EngineeringUniversidade de Santiago de Compostelarúa Lope Gómez de Marzoas/n15782Santiago de CompostelaSpain Institute of Agrochemistry and Food Technology (IATA-CSIC).C/Agustin Escardino746980PaternaSpain 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第47卷第3期

页      面：271-278页

核心收录：

学科分类：081704[工学-应用化学] 07[理学] 08[工学] 0817[工学-化学工程与技术] 070305[理学-高分子化学与物理] 080501[工学-材料物理与化学] 0805[工学-材料科学与工程（可授工学、理学学位）] 0703[理学-化学] 

基　　金：financial support of the Spanish Ministry of Science and Innovation(Project RTI2018-095919-B-C2) the European Regional Development Fund(FEDER),Generalitat Valenciana(Project Prometeo 2017/189) 

主　　题：Biopolymers In vitro digestion Average molecular weight Rheology Scanning electron microscopy(SEM) 

摘      要：Corn starch gels(1:4 w:w)were made with the addition(up to 2%w/w starch basis)of sodium alginates of different average molecular sizes and *** of the starchy gels were characterized to evaluate their *** were subjected to in vitro digestion to estimate the effect of alginates addition on glycemic *** alginates significantly decreased the value of the elastic modulus of *** coordination number obtained from complex modulus indicated that in general,less compact structures were obtained in the presence of *** results were confirmed by scanning electron micrographs,where significant differences in the structure of alginate-corn starch gels were observed,but molecular size of alginates was not *** rate decreased with the presence of alginates in corn starch gels by interactions of alginates with leached *** high alginate content,slower hydrolysis rates were determined when the most hygroscopic alginates were added.