Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch (original) (raw)

Abstract

In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze–thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmne...

Loading...

Loading Preview

Sorry, preview is currently unavailable. You can download the paper by clicking the button above.

References (40)

  1. Hedayati, S.; Shahidi, F.; Koocheki, A.; Farahnaky, A.; Majzoobi, M. Functional properties of granular cold-water swelling maize starch: Effect of sucrose and glucose. Int. J. Food Sci. Technol. 2016, 51, 2416-2423. [CrossRef]
  2. Nagano, T.; Tamaki, E.; Funami, T. Influence of guar gum on granule morphologies and rheological properties of maize starch. Carbohydr. Polym. 2008, 72, 95-101. [CrossRef]
  3. Nawab, A.; Alam, F.; Hasnain, A. Functional properties of cowpea (Vigna unguiculata) starch as modified by guar, pectin, and xanthan gums. Starch-Stärke 2014, 66, 832-840. [CrossRef]
  4. Chandanasree, D.; Gul, K.; Riar, C. Effect of hydrocolloids and dry heat modification on physicochemical, thermal, pasting and morphological characteristics of cassava (Manihot esculenta) starch. Food Hydrocoll. 2016, 52, 175-182. [CrossRef]
  5. Varela, M.S.; Navarro, A.S.; Yamul, D.K. Effect of hydrocolloids on the properties of wheat/potato starch mixtures. Starch-Stärke 2016, 68, 753-761. [CrossRef]
  6. Heyman, B.; De Vos, W.H.; Van der Meeren, P.; Dewettinck, K. Gums tuning the rheological properties of modified maize starch pastes: Differences between guar and xanthan. Food Hydrocoll. 2014, 39, 85-94. [CrossRef]
  7. Singh, A.; Geveke, D.J.; Yadav, M.P. Improvement of rheological, thermal and functional properties of tapioca starch by using gum Arabic. LWT 2017, 80, 155-162. [CrossRef]
  8. Lutfi, Z.; Nawab, A.; Alam, F.; Hasnain, A.; Haider, S.Z. Influence of xanthan, guar, CMC and gum acacia on functional properties of water chestnut (Trapa bispinosa) starch. Int. J. Biol. Macromol. 2017, 103, 220-225. [CrossRef]
  9. Abbasi, S. Challenges towards characterization and applications of a novel hydrocolloid: Persian gum. Curr. Opin. Colloid. Interface 2017, 28, 37-45. [CrossRef]
  10. Bouaziz, F.; Koubaa, M.; Helbert, C.B.; Kallel, F.; Driss, D.; Kacem, I.; Ghorbel, R.; Chaabouni, S.E. Purification, structural data and biological properties of polysaccharide from Prunus amygdalus gum. Int. J. Food Sci. Technol. 2015, 50, 578-584. [CrossRef]
  11. Hadian, M.; Hosseini, S.M.H.; Farahnaky, A.; Mesbahi, G.R.; Yousefi, G.H.; Saboury, A.A. Isothermal titration calorimetric and spectroscopic studies of β-lactoglobulin-water-soluble fraction of Persian gum interaction in aqueous solution. Food Hydrocoll. 2016, 55, 108-118. [CrossRef]
  12. Khorami, B. Zedo-Farsi Gum. Dam Kesht Sanat 2006, 7, 23-29.
  13. Molaei, H.; Jahanbin, K. Structural features of a new water-soluble polysaccharide from the gum exudates of Amygdalus scoparia Spach (Zedo gum). Carbohydr. Polym. 2018, 182, 98-105. [CrossRef]
  14. Mandalari, G.; Nueno-Palop, C.; Bisignano, G.; Wickham, M.S.J.; Narbad, A. Potential prebiotic properties of almond (Amygdalus communis L.) seeds. Appl. Environ. Microbiol. 2008, 74, 4264-4270. [CrossRef] [PubMed]
  15. Mahfoudhi, N.; Chouaibi, M.; Donsi, F.; Ferrari, G.; Hamdi, S. Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis). Food Sci. Technol. Int. 2012, 18, 241-250. [CrossRef] [PubMed]
  16. Rezaei, A.; Nasirpour, A.; Tavanai, H. Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates. Food Hydrocoll. 2016, 60, 461-469. [CrossRef]
  17. Bashir, M.; Haripriya, S. Assessment of physical and structural characteristics of almond gum. Int. J. Biol. Macromol. 2016, 93, 476-482. [CrossRef] [PubMed]
  18. Yousefi, A.R.; Zahedi, Y.; Razavi, S.M.; Ghasemian, N. Influence of sage seed gum on some physicochemical and rheological properties of wheat starch. Starch-Stärke 2017, 69, 1600356. [CrossRef]
  19. Chaisawang, M.; Suphantharika, M. Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch. Carbohydr. Polym. 2005, 61, 288-295. [CrossRef]
  20. Koocheki, A.; Taherian, A.R.; Bostan, A. Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Res. Int. 2013, 50, 446-456. [CrossRef]
  21. Fadavi, G.; Mohammadifar, M.A.; Zargarran, A.; Mortazavian, A.M.; Komeili, R. Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia. Carbohydr. Polym. 2014, 101, 1074-1080. [CrossRef] [PubMed]
  22. Von Borries-Medrano, E.; Jaime-Fonseca, M.R.; Aguilar-Méndez, M.A.; García-Cruz, H.I. Addition of galactomannans and citric acid in corn starch processed by extrusion: Retrogradation and resistant starch studies. Food Hydrocoll. 2018, 83, 485-496.
  23. Lan, Y.C.; Lai, L.S. Pasting and rheological properties of water caltrop starch as affected by the addition of konjac glucomannan, guar gum and xanthan gum. Food Hydrocoll. 2023, 136, 108245. [CrossRef]
  24. Ma, S.; Zhu, P.; Wang, M. Effects of konjac glucomannan on pasting and rheological properties of corn starch. Food Hydrocoll. 2019, 89, 234-240. [CrossRef]
  25. Ma, Y.S.; Pan, Y.; Xie, Q.T.; Li, X.M.; Zhang, B.; Chen, H.Q. Evaluation studies on effects of pectin with different concentrations on the pasting, rheological and digestibility properties of corn starch. Food Chem. 2019, 274, 319-323. [CrossRef]
  26. Rong, L.; Liu, W.; Shen, M.; Xiao, W.; Chen, X.; Yang, J.; Xie, J. The effects of Mesona chinensis Benth gum on the pasting, rheological, and microstructure properties of different types of starches. Curr. Res. Food Sci. 2022, 5, 2287-2293. [CrossRef]
  27. Shams-Abadi, S.T.; Razavi, S.M.A. Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture. Int. J. Biol. Macromol. 2021, 181, 945-955. [CrossRef]
  28. Hedayati, S.; Niakousari, M. Microstructure, pasting and textural properties of wheat starch-corn starch citrate composites. Food Hydrocoll. 2018, 81, 1-5. [CrossRef]
  29. Rahimi, G.; Hedayati, S.; Mazloomi, S.M. Studies on functional properties of wheat starch in the presence of Lepidium perfoliatum and Alyssum homolocarpum seed gums. J. Food Sci. 2021, 86, 699-704. [CrossRef]
  30. Funami, T.; Kataoka, Y.; Omoto, T.; Goto, Y.; Asai, I.; Nishinari, K. Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch. Food Hydrocoll. 2005, 19, 1-13. [CrossRef]
  31. Hesarinejad, M.A.; Koocheki, A.; Razavi, S.M.A. Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate. Food Hydrocoll. 2014, 35, 583-589. [CrossRef]
  32. Ribotta, P.D.; Colombo, A.; León, A.E.; Añón, M.C. Effects of soy protein on physical and rheological properties of wheat starch. Starch-Stärke 2007, 59, 614-623. [CrossRef]
  33. Yuan, R.; Thompson, D. Freeze-thaw stability of three waxy maize starch pastes measured by centrifugation and calorimetry. Cereal Chem. 1998, 75, 571-573. [CrossRef]
  34. Pongsawatmanit, R.; Temsiripong, T.; Ikeda, S.; Nishinari, K. Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch. J. Food Eng. 2006, 77, 41-50. [CrossRef]
  35. Sun, Q.; Wu, M.; Bu, X.; Xiong, L. Effect of the amount and particle size of wheat fiber on the physicochemical properties and gel morphology of starches. PLoS ONE 2015, 10, e0128665. [CrossRef]
  36. Rong, L.; Shen, M.; Wen, H.; Xiao, W.; Li, J.; Xie, J. Effects of xanthan, guar and Mesona chinensis Benth gums on the pasting, rheological, texture properties and microstructure of pea starch gels. Food Hydrocoll. 2022, 125, 107391. [CrossRef]
  37. AACC. Approved Methods of the AACC, 10th ed.; American Association of Cereal Chemists: St. Paul, MN, USA, 2000.
  38. Hoover, R.; Ratnayake, W.S. Determination of total amylose content of starch. Curr. Protoc. Food Anal. Chem. 2001, 1, E2-E3.
  39. Tarahi, M.; Shahidi, F.; Hedayati, S. Physicochemical, pasting, and thermal properties of native corn starch-mung bean protein isolate composites. Gels 2022, 8, 693. [CrossRef]
  40. Disclaimer/Publisher's Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content.