Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches

dc.creatorWeber, FH
dc.creatorClerici, MTPS
dc.creatorCollares-Queiroz, FP
dc.creatorChang, YK
dc.date2009
dc.dateJAN
dc.date2014-11-20T03:07:16Z
dc.date2015-11-26T17:12:53Z
dc.date2014-11-20T03:07:16Z
dc.date2015-11-26T17:12:53Z
dc.date.accessioned2018-03-29T00:01:17Z
dc.date.available2018-03-29T00:01:17Z
dc.identifierStarch-starke. Wiley-v C H Verlag Gmbh, v. 61, n. 1, n. 28, n. 34, 2009.
dc.identifier0038-9056
dc.identifierWOS:000263310900005
dc.identifier10.1002/star.200700655
dc.identifierhttp://www.repositorio.unicamp.br/jspui/handle/REPOSIP/60365
dc.identifierhttp://www.repositorio.unicamp.br/handle/REPOSIP/60365
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/60365
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1281442
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionThe 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.
dc.description61
dc.description1
dc.description28
dc.description34
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.descriptionFAEPEX
dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.languageen
dc.publisherWiley-v C H Verlag Gmbh
dc.publisherWeinheim
dc.publisherAlemanha
dc.relationStarch-starke
dc.relationStarch-Starke
dc.rightsfechado
dc.rightshttp://olabout.wiley.com/WileyCDA/Section/id-406071.html
dc.sourceWeb of Science
dc.subjectGums
dc.subjectCorn starch gels
dc.subjectPhysical analyses
dc.subjectNonstarch Polysaccharides
dc.subjectWheat Starches
dc.subjectGelatinization
dc.subjectHydrocolloids
dc.subjectSuspensions
dc.subjectStability
dc.subjectSystems
dc.subjectMaize
dc.subjectFlour
dc.titleInteraction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches
dc.typeArtículos de revistas


Este ítem pertenece a la siguiente institución