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Updated: Feb 11, 2026

Method to Produce Durable Pellets at Lower Energy Consumption Using High Moisture Corn Stover and a Corn Starch Binder in a Flat Die Pellet Mill
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Comparative study on the interaction between native corn starch and different hydrocolloids during gelatinization.

Yayuan Zhang1, Zhengbiao Gu2, Ling Zhu2

  • 1Institute of Agro-Products Processing Science and Technology, Guangxi Academy of Agricultural Science, Nanning, Guangxi Province, People's Republic of China.

International Journal of Biological Macromolecules
|May 7, 2018
PubMed
Summary

Xanthan gum effectively restricts corn starch swelling and granule damage during gelatinization, unlike Arabic gum. Guar gum causes more swelling, with hydrocolloid type influencing starch paste viscosity.

Keywords:
Corn starchGelatinizationHydrocolloid

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Area of Science:

  • Food Science and Technology
  • Material Science

Background:

  • Starch gelatinization is crucial in food processing.
  • Hydrocolloids modify starch properties.

Purpose of the Study:

  • To investigate hydrocolloid effects (Arabic gum, guar gum, xanthan gum) on corn starch gelatinization.
  • To analyze thermal, rheological, and microstructural changes.

Main Methods:

  • Combination of analytical techniques.
  • Scanning electron microscopy (SEM) for microstructural analysis.
  • Analysis of variance (ANOVA) for statistical significance.

Main Results:

  • Xanthan gum most effectively restricted starch granule swelling and structural damage.
  • Guar gum led to more swollen starch granules compared to xanthan gum.
  • Hydrocolloid type influenced starch granule association and continuous phase concentration.

Conclusions:

  • Hydrocolloids can restrict starch swelling, with efficacy dependent on type.
  • Xanthan gum promotes starch granule association.
  • Synergistic viscosity increase observed due to intermolecular interactions and phase separations.