Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre-gelatinisation

Xu, Fen; Liu, W.; Zhang, L.; Danthine, Sabine; Liu, Q.; Wang, F.; Zhang, H.; Hu, H.; Blecker, Christophe

doi:10.1111/ijfs.15434

Article (Scientific journals)

Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre-gelatinisation

Xu, Fen; Liu, W.; Zhang, L. et al.

2022 • In International Journal of Food Science and Technology, 57, p. 426-435

Peer Reviewed verified by ORBi

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https://hdl.handle.net/2268/265136

DOI
10.1111/ijfs.15434

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Keywords :

Exopolysaccharide; Leuconostoc citreum-BMS; Rheological properties; Emulsifying properties; Food applications

Abstract :

[en] EPS-BMS, is to our knowledge, the first high molecular weight exopolysaccharide from potential probiotic Leuconostoc citreum-BMS strain that consists on a mixture of α-(1,6)-dextran branched at the third position and β-(2,6)-levan. This sample exhibited interesting rheological and emulsifying properties under different conditions. Steady shear experiments proved that EPS-BMS had a pseudoplastic behavior without thixotropic properties. Interestingly, pseudoplasticity was maintained even under stress conditions of temperature, pH and salts, which could provide some sensory properties for food products such as mouth feel. Dynamic oscillatory measurements reflected a liquid-like behavior of the sample regardless of the studied EPS concentration, pH, temperature and ionic force. Results related to the emulsifying as well as interfacial properties showed that EPS-BMS had great potential to be applied as emulsifier and/or emulsion stabilizer in both neutral and acidic conditions. Based on the properties reported in this work, EPS-BMS could be potentially applied in the food industry.

Disciplines :

Food science

Author, co-author :

Xu, Fen

Liu, W.

Zhang, L.

Danthine, Sabine ; Université de Liège - ULiège > Département GxABT > SMARTECH

Liu, Q.

Wang, F.

Zhang, H.

Hu, H.

Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > SMARTECH

Language :

English

Title :

Retrogradation and gelling behaviours of partially gelatinised potato starch as affected by the degree of pre-gelatinisation

Publication date :

2022

Journal title :

International Journal of Food Science and Technology

ISSN :

0950-5423

eISSN :

1365-2621

Publisher :

Blackwell, Oxford, United Kingdom

Volume :

Pages :

426-435

Peer reviewed :

Peer Reviewed verified by ORBi

Available on ORBi :

since 19 November 2021

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