Rheological behaviors of hydroxypropylated sweet potato starches influenced by guar, locust bean, and xanthan gums

Abstract

AbstractThis study examined the steady flow and dynamic rheological behaviors of hydroxypropylated sweet potato starch (HPSPS) pastes mixed with guar gum (GG), locust bean gum (LBG), and xanthan gum (XG) at different concentrations (0, 0.3, and 0.6%). The HPSPS–gum mixtures had higher shear‐thinning fluid characteristics than the control (0% gum) at 25°C. The addition of the gums resulted in an increase in the consistency index (K) and apparent viscosity (ηa,100). The dynamic moduli (G′, G″) and complex viscosity (η*) values of the HPSPS–gum mixtures were higher than those of the control, and they increased with an increase in gum concentration. In particular, the presence of XG at 0.6% in the HPSPS–gum mixture systems gave rise to the greatest viscoelastic properties among the gums examined at different concentrations. The tan δ (ratio of G″/G′) values (0.35–0.57) of the HPSPS–GG and HPSPS–XG mixtures were much lower than those of the control (0.82) and HPSPS–LBG (0.88–1.06), indicating that the elastic properties in the HPSPS–gum mixture systems were strongly affected by the additions of GG and XG. These steady flow and dynamic rheological parameters indicated there were synergistic interactions between the HPSPS and gums. The synergistic effects of the gums and modified starch were hypothesized by considering the molecular incompatibility and molecular interactions between the gums and HPSPS.