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  • Title: Modulating storage stability of binary gel by adjusting the ratios of starch and kappa-carrageenan.
    Author: Liu B, Zhu S, Zhong F, Yokoyama W, Huang D, Li Y.
    Journal: Carbohydr Polym; 2021 Sep 15; 268():118264. PubMed ID: 34127213.
    Abstract:
    This study aimed to investigate the interaction mechanism of the waxy starch and kappa carrageenan (KC) gel with different ratios during co-gelatinization and storage. Water distributions, mobilities and rheological properties of the mixture gels were studied. When KC concentration was low (0.5%KC and 4% starch), the starch dominated the system, and the gel strength was the lowest. When KC concentration increased to 0.75%, the gel had the lowest change rate of fracture force, and the most homogeneous network of the freeze-dried gel was observed. When KC concentration increased to 1.0%, the gel strength was high, but the uneven structure led to the instability of the gel. Overall, the gel with 0.75%KC and 4% starch was the most stable during storage, and the exclusion of the two components to each other was the weakest, resulting in the uniform structure of the gel.
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