Artículos de revistas
Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches
Starch-starke. Wiley-v C H Verlag Gmbh, v. 61, n. 1, n. 28, n. 34, 2009.
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.6112834Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)FAEPEXConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)