ArticlePolymers2022
Influence of Xanthan Gum Addition on the Short- and Long-Term Retrogradation of Corn Starches of Various Amylose Content.
Article in Polymers, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Design of Functional Food Containing Encapsulated Bioactive Compounds Stabilized in a Psyllium-Potato Starch System.International journal of molecular sciences · 2026Article
- Hyaluronic-Acid Nanocapsules with Plant Extracts: Characterization and Antimicrobial Activity Against Skin Microbiota.Materials (Basel, Switzerland) · 2026Article
- Contrasting impacts ofFood & function · 2025Article
- Effect of Chokeberry (Molecules (Basel, Switzerland) · 2025Article
- Prediction of 3D printability and rheological properties of different pineapple gel formulations based on LF-NMR.Food chemistry: X · 2024Article
- Effect of Flaxseed Oil Cake Extract on the Microbial Quality, Texture and Shelf Life of Gluten-Free Bread.Foods (Basel, Switzerland) · 2023Article
- Article
- The Functional and Application Possibilities of Starch/Chitosan Polymer Composites Modified by Graphene Oxide.International journal of molecular sciences · 2022Article
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Authors and funding
4 authors.
Funding
Abstract
Starch retrogradation is a complex process and in most food products is undesirable. Knowing and understanding the mechanisms and factors that influence this process may become the key to a better and innovative approach to food design. In this paper, we investigated the effect of 0%, 0.05% and 0.20% (w/w) xanthan gum (XG) addition on the short- and long-term retrogradation of 4%, 5% and 6% corn starch gels, depending on the amylose/amylopectin ratio in the starch. The changes were monitored throughout 90 days. The pasting characteristics of blends, rheological and texture analyses, as well as syneresis, revealed that XG stabilizes the starch in the short term, but it does not inhibit retrogradation caused by amylopectin. After 30 days of storage, the destabilization of the starch-hydrocolloid mixture was observed. Based on the obtained results, a probable mechanism for the retrogradation of corn starch process in the presence of xanthan gum was proposed.
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