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Thermal behavior and gelling interactions of Mesona Blumes gum and rice starch mixture
Tao Feng1, Ran Ye2, Haining Zhuang3
1State Key Laboratory of Dairy Biotechnology, Bright Dairy & Food Co. Ltd., No.1518 West Jiangchang Road, Shanghai 200436, China.
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.
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