In order to improve the quality of food products based on rice starch and inhibit its retrogradation, the effects of carrageenan, gum arabic and pectin on the gelatinization, rheology and retrogradation properties of rice starch were systematically studied. The addition of carrageenan and pectin significantly increased the peak and trough viscosity of rice starch; all colloids reduced the final viscosity and retrogradation value of starch, with pectin being the most obvious. Dynamic viscoelasticity results show that starch gel is a typical weak gel system, and carrageenan and pectin have greater effects on storage modulus G’ and loss modulus G” than gum arabic. A power-law model was used to fit the steady-state flow curve, and the blend system of starch and hydrophilic colloid showed typical pseudoplastic fluid characteristics. Differential scanning calorimetry results showed that all colloids improved the stability of rice starch gel under refrigeration conditions, and gum arabic had the most obvious tendency to reduce the long-term retrogradation degree of the gel. Taken together, pectin and carrageenan may form hydrogen bonds and entanglement with amylose molecules, weakening the fluidity of the system; gum arabic forms a structural barrier and weakens intermolecular hydrogen bonds, slowing down the association and association of starch molecules. Resurrection

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Original research was done by Meng Yuecheng, Zuo Xiaobo, Fang Sheng, Liu Yanmei, Chen Jie

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