Starch gels, microstructure

Of importance to the microstructure and viscoelastic properties of starch gels is the identified thermodynamic incompatibility of starch polysaccharides.417 Amylose... 

Aguilera, J. M. and Rojas, E. 1996. Rheological, thermal and microstructural properties of whey protein-cassava starch gels. J. Food Sci. 61 962-966. 

Arunyanart, T. and S. Charoenrein, Effect of sucrose on the freeze-thaw stability of rice starch gels Correlation with microstructure and freezable water. Carbohydrate Polymers, 2008. 74(3) 514-518. 

Nunes MC, Raymundo A, Sousa I. 2005. Rheological behavior and microstructure of pea protein/K-carrageenan/starch gels with different setting conditions. Food Hydrocolloids 20 106-113. 

Starched-fiUed gels Effect of microstructure on norJinear mechanical behavior... 

Food microstructure is intimately related to its sensory properties, e.g., elasticity, firmness, smoothness, and juiciness. Proteins and carbohydrates form gels, the structures of which affect water- and fat-retention properties. Gel structures of various biopolymers (e.g., gluten, myosin, starch, glycogen) have been studied extensively. Fats and oils. 

In this chapter we review the solution properties of K-carrageenan and its interaction with starch and non-starch polysaccharides in aqueous media. We stress the importance of the sol-gel transition and gelation mechanism of K-carrageenan p>articularly the effect of temperature, polysaccharide concentration and external counterions on the transition and the interaction of K-carrageenan with other pwlysaccharides. Given the economic importance of K-carrageenan, we also discuss its viscoelastic behavior and microstructure as well as actual and potential applications in foods. 

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