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Study on the Combined System of Biological Gellan Gum - Waxy Maize Starch

  • Guo PeipeiEmail author
  • Lin Mingang
  • Cao Yanqin
  • Liu Zhongdong
Conference paper
  • 1.2k Downloads
Part of the Advances in Intelligent and Soft Computing book series (AINSC, volume 142)

Abstract

Gellan gum was known as one of the most successful modes of exocellular polysaccharide of fermented of the 20th century. The combined system of gellan gum and waxy maize starch was studied in this article. The research showed that there was certain cooperative effect between gellan gum and waxy maize starch and their viscosity increased along with the concentration increasing. The viscosity of combined system changed at different temperature, pH, ion concentration, shearing time and speed was also focused. Results showed that the combined system had such properties as temperature hysteresis, shear thinning and viscosity increasing with potassium ion. The above results have guiding significance on the development of fermentation polysaccharide products.

Keywords

gellan gum waxy maize starch viscosity rheology characteristics 

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Copyright information

© Springer-Verlag GmbH Berlin Heidelberg 2012

Authors and Affiliations

  • Guo Peipei
    • 1
    Email author
  • Lin Mingang
    • 1
  • Cao Yanqin
    • 1
  • Liu Zhongdong
    • 1
  1. 1.Henan University of TechnologyZhengzhouChina

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