Artículos de revistas
Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches
Registro en:
Starch-starke. Wiley-v C H Verlag Gmbh, v. 61, n. 1, n. 28, n. 34, 2009.
0038-9056
WOS:000263310900005
10.1002/star.200700655
Autor
Weber, FH
Clerici, MTPS
Collares-Queiroz, FP
Chang, YK
Institución
Resumen
Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) The objectives of the present study were to analyze the chemical interactions between guar and xanthan gums and starches. Gels were obtained from normal (NCS), waxy (WCS) and high-amylose (HACS) corn starches containing gums. The gels were evaluated according to their pasting properties and infra-red absorption. The guar (GG) and xanthan (XG) gums affected the properties of the NCS paste more significantly than those of the WCS paste. In the infra-red absorption spectra, no covalent bonds between the starches and gums were observed under the conditions studied, so probably the only interactions occurring between them were hydrogen bonds. 61 1 28 34 Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) FAEPEX Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)