Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/60365
Type: Artigo de periódico
Title: Interaction of Guar and Xanthan Gums with Starch in the Gels Obtained from Normal, Waxy and High-amylose Corn Starches
Author: Weber, FH
Clerici, MTPS
Collares-Queiroz, FP
Chang, YK
Abstract: The objectives of the present study were to analyze the chemical interactions between guar and xanthan gums and starches. Gels were obtained from normal (NCS), waxy (WCS) and high-amylose (HACS) corn starches containing gums. The gels were evaluated according to their pasting properties and infra-red absorption. The guar (GG) and xanthan (XG) gums affected the properties of the NCS paste more significantly than those of the WCS paste. In the infra-red absorption spectra, no covalent bonds between the starches and gums were observed under the conditions studied, so probably the only interactions occurring between them were hydrogen bonds.
Subject: Gums
Corn starch gels
Physical analyses
Country: Alemanha
Editor: Wiley-v C H Verlag Gmbh
Rights: fechado
Identifier DOI: 10.1002/star.200700655
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

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