Keywords

Flaxseed Gum, Differential Scanning Calorimetry, Fourier Transform Infrared Spectroscopic Analysis, X-Ray Diffraction, Scanning Electron Microscopy, Gelatinization

Abstract

Differential scanning calorimetry (DSC), Fourier transform infrared spectroscopy (FT-IR), X-ray diffraction analysis (XRD) and scanning electron microscopy (SEM) were used to study the effect of adding linseed gum on the gelatinization of corn starch. . DSC results showed that adding linseed gum significantly increased the gelatinization onset temperature and melting enthalpy value of corn starch; FT-IR results showed that the structure of corn starch did not change with or without adding linseed gum. There was no obvious interaction between linseed gum and corn starch. Adding linseed gum at 75¡ãC promoted the ability of starch molecules to bind water. X-ray diffraction analysis showed that adding linseed gum and cornstarch before gelatinization The relative crystallinity does not change significantly. Gelatinization can significantly reduce the crystallinity of corn starch. It also shows that adding linseed gum has a certain delaying effect on the gelatinization of corn starch. SEM also intuitively proves that linseed gum delays the gelatinization of corn starch. gelatinization

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Original research done by Feng Meiqin, Zhou Guanghong, Sun Jian, Xu Xinglian, Wang Peng

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