黄原胶对大米淀粉长期回生的影响

he long-term retrogradation of the rice starch (RS)/xanthan (Xan) mixtures was investigated in this study. The mixtures can form softer gel with higher adhesiveness and lower cohesiveness. After 14 days of storage, recrystallization of the RS/Xan mixtures decreased compared with the native RS. The growth of amylopectin recrystallization in RS/Xan mixtures was primary nucleation (n<1). However, the rate of recrystallization and nucleation reduced which indicated that the long-term retrogradation was evidently inhibited. Scanning electron microscopy (SEM) showed that Xan filled in the fragments of the starch granules leading to smaller surface pores, smoother surface and more compact structure.