The effects of high methoxyl pectin (HMP) on the gelling properties of pea starch were explored. The changes in pasting and rheological properties of pea starch were investigated by adding HMP in different ratios. The results showed that the peak viscosity, breakdown value, and setback value of pea starch gradually decreased with increasing HMP. Besides, they were the lowest when the ratio of pea starch to HMP was 8:2. The gelling temperature increased with increasing HMP, and it increased to 75.85 ℃ when the ratio of pea starch to HMP was 8.5:1.5. However, HMP did not change the rheological properties of pea starch gel. The pea starch/HMP mixed system was still a typical pseudoplastic fluid. The effect of HMP on the energy storage modulus (G′) of the mixed system was greater than that of the loss modulus (G″). The G′ of mixed system decreased with increasing HMP, and the viscosity of pea starch gel increased gradually, and the mixed system showed dynamic rheological characteristics of a weak gel. HMP lowered the hardness of pea starch gel, and it was the lowest when the ratio of pea starch to HMP was 8:2. However, the elasticity and adhesiveness of pea starch gel increased with HMP. Scanning electron microscope showed that the internal structure of pea starch gel was more uniform and stable after adding HMP, and the network structure was denser.
ZHENG Jiong
,
ZHANG Kejun
,
ZENG Ruiqi
,
ZHANG Fusheng
. Effects of high methoxyl pectin on pasting and rheological properties of pea starch gel[J]. Food and Fermentation Industries, 2019
, 45(6)
: 91
-96
.
DOI: 10.13995/j.cnki.11-1802/ts.018014
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