Effect of Konjac Gum on Rheological Properties of Sweet Potato Starch and Qualities of Starch Noodles
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Abstract:
To provide theoretical guidance for improving the qualities of starch noodles, the effect of konjac gum (KGM) on the pasting, retrogradation, rheologicalpropertiesofsweet potato starch (SPS)and the qualities of sweet potato starch noodles were investigated. The viscosity of the mixture of SPS and KGM was assayed by rapid viscosity analysis (RVA) so as to analyse the pasting properties of the mixture system.The crystallinity was measured by X-ray diffractometer to evaluate the long-term retrogradation of the system. The effect of KGM on the viscoelasticity of the system was investigated by rheometer. The effect of KGM on the qualities of starch noodles was evaluated.The results showed thatKGM reduced the pasting temperature, increased the viscosity, breakdown and setback, and inhibited the long-term retrogradation of starch significantly. The complex SPS/KGM was yield-pseudoplasticity system with better viscoelasticity, with the increasing of the proportion of KGM, the yield stress and consistency coefficient increased, while the flow behavior index decreased. Overall, a mixture of sweet potato starch and konjac gum (8.5:1.5 g/g) proved to be the most optimal proportion.
