Skip to main content
SpringerLink
Log in

Effects of locust bean gum on the structural and rheological properties of resistant corn starch

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

In this study, interactions between resistant corn starch (RS) (5% w/w) and locust bean gum (LBG) (0, 0.125, 0.25, 0.50 and 1.0% w/v) on the viscoelastic, pasting and morphological characteristics of aqueous dispersions were evaluated. Results showed that the storage modulus (G′), loss modulus (G′′), and apparent viscosity values of starch/gum (RS/LBG) mixtures were enhanced with the addition of LBG, and the rheograms demonstrated a biphasic behavior. RS/LBG samples were predominantly either solid like (G′ > G′′) or viscous (G′′ > G′), depending on the added concentration level of LBG. Gum addition also caused higher peak viscosity, breakdown and total set back of RS/LBG mixtures. A strong correlation between rheological and structural properties was found. Confocal laser scanning microscopy (CLSM) images confirmed the transition of starch particles from a scattered angular shape to clustered structures cross-linked by dense aggregate junction zones justifying the observed changes in rheological properties.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  • Achayuthakan P, Suphantharika M (2008) Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohydr Polym 71:9–17

    Article  CAS  Google Scholar 

  • Ahmadi-Abhari S, Woortman AJJ, Hamer RJ, Loos K (2013) Assessment of the influence of amylose-LPC complexation on the extent of wheat starch digestibility by size-exclusion chromatography. Food Chem 141:4318–4323

    Article  CAS  Google Scholar 

  • Ahmed J, Singh A, Ramaswamy HS, Pandey PK, Raghavan GSV (2014) Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions. Carbohydr Polym 103:12–21

    Article  CAS  Google Scholar 

  • Alamri MS, Mohamed AA, Hussain S (2013) Effects of alkaline-soluble okra gum on rheological and thermal properties of systems with wheat or corn starch. Food Hydrocoll 30:541–551

    Article  CAS  Google Scholar 

  • Alloncle M, Doublier JL (1991) Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocoll 5:455–467

    Article  CAS  Google Scholar 

  • Alloncle M, Lefebvre J, Llamas G, Doublier J (1989) A rheological characterization of cereal starch-galactomannan mixtures. Cereal chem (USA) 66:90–93

    Google Scholar 

  • Amini AM, Razavi SMA, Mortazavi SA (2015) Morphological, physicochemical, and viscoelastic properties of sonicated corn starch. Carbohydr Polym 122:282–292

    Article  Google Scholar 

  • Barak S, Mudgil D (2014) Locust bean gum: processing, properties and food applications-A review. Int J Biol Macromol 66:74–80

    Article  CAS  Google Scholar 

  • BeMiller JN (2011) Pasting, paste, and gel properties of starch-hydrocolloid combinations. Carbohydr Polym 86:386–423

    Article  CAS  Google Scholar 

  • Blibech M, Maktouf S, Chaari F, Zouari S, Neifar M, Besbes S, Ellouze-Ghorbel R (2015) Functionality of galactomannan extracted from Tunisian carob seed in bread dough. J Food Sci Technol 52:423–429

    Article  CAS  Google Scholar 

  • Choi HJ, Lee CJ, Cho EJ, Choi SJ, Moon TW (2010) Preparation, digestibility, and glucose response in mice of rice coated with resistant starch type 4 using locust bean gum and agar. Int J Food Sci Technol 45:2612–2621

    Article  CAS  Google Scholar 

  • Closs CB, Conde-Petit B, Roberts ID, Tolstoguzov VB, Escher F (1999) Phase separation and rheology of aqueous starch/galactomannan systems. Carbohydr Polym 39:67–77

    Article  CAS  Google Scholar 

  • Cropper SL, Kocaoglu-Vurma NA, Tharp BW, Harper WJ (2013) Effects of locust bean gum and mono-and diglyceride concentrations on particle size and melting rates of ice cream. J Food Sci 78:811–816

    Article  Google Scholar 

  • Dogan M, Toker OS, Goksel M (2011) Rheological behavior of instant hot chocolate beverage: Part 1. Optimization of the effect of different starches and gums. Food Biophy 6:512–518

    Article  Google Scholar 

  • Englyst HN, Macfarlane GT (1986) Breakdown of resistant and readily digestible starch by human gut bacteria. J Sci Food Agric 37:699–706

    Article  CAS  Google Scholar 

  • Flory PJ (1976) Spatial configuration of macromolecular chains. Br Polym J 8:1–10

    Article  CAS  Google Scholar 

  • Fuentes-Zaragoza E, Riquelme-Navarrete MJ, Sánchez-Zapata E, Pérez-Álvarez JA (2010) Resistant starch as functional ingredient: a review. Food Res Int 43:931–942

    Article  CAS  Google Scholar 

  • Funami T, Kataoka Y, Omoto T, Goto Y, Asai I, Nishinari K (2005) Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch. Food Hydrocoll 19:1–13

    Article  CAS  Google Scholar 

  • Funami T, Kataoka Y, Noda S, Hiroe M, Ishihara S, Asai I, Takahashi R, Inouchi N, Nishinari K (2008) Functions of fenugreek gum with various molecular weights on the gelatinization and retrogradation behaviors of corn starch-2: characterizations of starch and investigations of corn starch/fenugreek gum composite system at a relatively low starch concentration; 5 w/v%. Food Hydrocoll 22:777–787

    Article  CAS  Google Scholar 

  • Heyman B, De Hertogh D, Van Der Meeren P, Depypere F, Dewettinck K (2013) Influence of xanthan transition on the rheological properties of waxy starches. Carbohydr Polym 96:568–577

    Article  CAS  Google Scholar 

  • Kaur L, Singh J, Singh H, McCarthy OJ (2008) Starch–cassia gum interactions: a microstructure—Rheology study. Food Chem 111:1–10

    Article  CAS  Google Scholar 

  • Kaur A, Shevkani K, Singh N, Sharma P, Kaur S (2015) Effect of guar gum and xanthan gum on pasting and noodle-making properties of potato, corn and mung bean starches. J Food Sci Technol 52:8113–8121

    Article  CAS  Google Scholar 

  • Kim WW, Yoo B (2011) Rheological and thermal effects of galactomannan addition to acorn starch paste. LWT Food Sci Technol 44:759–764

    Article  CAS  Google Scholar 

  • Kohajdová Z, Karovičová J, Schmidt Š (2009) Significance of emulsifiers and hydrocolloids in bakery industry. Acta Chim Slovaca 2:46–61

    Google Scholar 

  • Lee KY, Yao H, Bae IY, Lee S, Lee HG (2012) Effect of hydrocolloids on the pasting and rheological characteristics of resistant starch (type 4). Food Sci Biotech 21:769–774

    Article  CAS  Google Scholar 

  • Mandala IG, Bayas E (2004) Xanthan effect on swelling, solubility and viscosity of wheat starch dispersions. Food Hydrocoll 18:191–201

    Article  CAS  Google Scholar 

  • Marcotte M, Hoshahili ART, Ramaswamy HS (2001) Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Res Int 34:695–703

    Article  CAS  Google Scholar 

  • Martínez-Cervera S, Salvador A, Sanz T (2014) Comparison of different polyols as total sucrose replacers in muffins: thermal, rheological, texture and acceptability properties. Food Hydrocoll 35:1–8

    Article  Google Scholar 

  • Martins JT, Cerqueira MA, Bourbon AI, Pinheiro AC, Souza BWS, Vicente AA (2012) Synergistic effects between κ-carrageenan and locust bean gum on physicochemical properties of edible films made thereof. Food Hydrocoll 29:280–289

    Article  CAS  Google Scholar 

  • Pan ZL, Ai ZL, Wang T, WangYH Zhang XL (2016) Effect of hydrocolloids on the energy consumption and quality of frozen noodles. J Food Sci Technol. doi:10.1007/s13197-016-2217-9

    Google Scholar 

  • Ptaszek P (2013) Influence of xanthan gum on viscoelastic retardation processes in starch pastes. Starch/Staerke 65:483–489

    Article  CAS  Google Scholar 

  • Qiu S, Yadav MP, Chen H, Liu Y, Tatsumi E, Yin L (2015) Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch. Carbohydr Polym 115:246–252

    Article  CAS  Google Scholar 

  • Sajjan SU, Rao MRR (1987) Effect of hydrocolloids on the rheological properties of wheat starch. Carbohydr Polym 7:395–402

    Article  Google Scholar 

  • Singh JP, Kaur A, Singh N (2016) Development of eggless gluten-free rice muffins utilizing black carrot dietary fibre concentrate and xanthan gum. J Food Sci Technol 53:1269–1278

    Article  CAS  Google Scholar 

  • Techawipharat J, Suphantharika M, BeMiller JN (2008) Effects of cellulose derivatives and carrageenans on the pasting, paste, and gel properties of rice starches. Carbohydr Polym 73:417–426

    Article  CAS  Google Scholar 

  • Vamadevan V, Bertoft E (2015) Structure-function relationships of starch components. Starch/Staerke 67:55–68

    Article  CAS  Google Scholar 

  • Wu Y, Cui W, Eskin NAM, Goff HD (2009) An investigation of four commercial galactomannans on their emulsion and rheological properties. Food Res Int 42:1141–1146

    Article  CAS  Google Scholar 

  • Yamazaki E, Sago T, Kasubuchi Y, Imamura K, Matsuoka T, Kurita O, Nambu H, Matsumura Y (2013) Improvement on the freeze-thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L. Carbohydr Polym 94:555–560

    Article  CAS  Google Scholar 

Download references

Acknowledgements

The authors are gratefully indebted to Natural Sciences and Engineering Research Council of (NSERC) for the fellowship of the first author. The authors also wish to thank Dr. Pramod Pandey and Dr. Maria Briceno for helpful discussions to improve the quality of this paper.

Author information

Authors and Affiliations

  1. Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, 21111, Lakeshore Road, Ste. Anne-de-Bellevue, QC, H9X 3V9, Canada

    Raza Hussain, Ajaypal Singh, Hamed Vatankhah & Hosahalli S. Ramaswamy

Authors
  1. Raza Hussain
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Ajaypal Singh
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hamed Vatankhah
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Hosahalli S. Ramaswamy
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hosahalli S. Ramaswamy.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Hussain, R., Singh, A., Vatankhah, H. et al. Effects of locust bean gum on the structural and rheological properties of resistant corn starch. J Food Sci Technol 54, 650–658 (2017). https://doi.org/10.1007/s13197-017-2497-8

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-017-2497-8

Keywords

Search

Navigation