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     Advance Journal of Food Science and Technology

Research Article   |   OPEN ACCESS

Effects of NaCl and CaCl2 on Physical Properties of Mesona Blumes Gum/Rice Starch Mixed Gel

1Tao Feng, 1Linlin Gao, 2Haining Zhuang, 3Ran Ye, 4Zhimin Xu, 1Yi Liu and 1Fangling Bing
1School of Perfume and Aroma Technology, Shanghai Institute of Technology, No.100 Hai Quan Road, Shanghai 201418
2Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, 1000 Jinqi Road, Shanghai 201403, China
3Department of Food Science and Technology Department, University of Tennessee, 2605 River Drive, Knoxville, TN 37996-4539
4School of Nutrition and Food Sciences, Louisiana State University Agriculutral Center, Baton Rouge, USA
Advance Journal of Food Science and Technology  2016  3:138-144
http://dx.doi.org/10.19026/ajfst.12.2870  |  © The Author(s) 2016
Received: September ‎22, ‎2015  |  Accepted: December ‎5, ‎2015  |  Published: September 25, 2016
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Abstract

The objective of this study was to investigate the effects of Sodium Chloride (NaCl) and Calcium Chloride (CaCl2) on pasting, texture, elastic modulus and structure of the Rice starch (RS)/Mesona Blumes Gum (MBG) mixture for the purpose of determine the suitable concentration for the favorable gel properties of RS/MBG mixture. NaCl and CaCl2 increased the pasting temperature with the increasing salt concentration. Compared to NaCl, CaCl2 had a more significant influence on pasting temperature whereas NaCl slightly enhanced the peak viscosity and increased the final and setback viscosities. In addition, CaCl2 significantly decreased the peak, final, breakdown viscosities of the RS/MBG mixture, regardless of the concentration. Texture Profile Analysis (TPA) demonstrated that the hardness of RS/MBG gels increased with the concentration of NaCl in a proper range and springiness and cohesiveness showed no significant trend. Moreover, CaCl CaCl2 interfered with the internal structures of RS/MBG mixture, leading to the loss of gel-forming ability. The elastic modulus of the mixture increased by the addition of NaCl and decreased by the addition of CaCl2. The internal structure of the RS/MBG system showed evident changes among the samples, in the occurrences of salts. In conclusion, a proper concentration of NaCl could contribute to the favorable gel properties of RS/MBG mixture. The results in this study facilitate the development of starch-based food products containing MBG and salts.

Keywords:

CaCl2, Mesona Blumes Gum, nacl, physical properties, rice starch,

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Competing interests

The authors have no competing interests.

Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

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The authors have no competing interests.
ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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