Effects of Three Sugar Alcohols on the Gelatinization Characteristics and Gel Structure of Sorghum Starch
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Abstract:
In this study, the effects of sugar alcohols (erythritol, xylitol, maltitol) at different concentrations (sorghum starch/sugar alcohol ratios of 1:1, 1:2, 1:5, m/m, respectively) on the characteristics and gel structure of sorghum starch were studied using rapid visco Analyzer (RVA), texture profile analyzer (TPA), differential scanning calorimetry (DSC), and scanning electron microscopy (SEM). As compared to the original sorghum starch, with increasing sugar alcohol (erythrose, xylitol, maltitol) content, the degree of sorghum starch swelling decreased, especially at 75 ℃, 85 ℃, and 95 ℃. RVA measurements revealed that peak viscosity and breakdown values of sorghum starch decreased with increasing sugar alcohol contents, while the gelatinization temperature of sorghum starch increased. The hardness of sorghum starch gel increased with increasing the addition amount of sugar alcohol. DSC measurements showed that the gelatinization onset temperature, peak gelatinization temperature, gelatinization termination temperature, and enthalpy change of sorghum starch increased with increasing sugar alcohol contents. The SEM photographs indicated that the microstructure of sorghum starch with sugar alcohol was more compact.
