Enhancement of starch-hydrocolloid synergism via the construction of an interchain entanglement

The effect of an interchain entanglement on the enhancement of starch and hydrocolloid synergism and their changes in structural and functional properties was investigated. Potato starch (PS) and xanthan gum (XG) were taken as research materials, and critical melting at the onset melting temperature of starch combined with freeze -thawing (CMFT) was used to promote interchain entanglement of PS/XG. The work suggested that CMFT effectively stabilized the aqueous mixture system of PS/XG, showing no phase separation in the water phase system, even after 12 h of storage. The PS/XG composite prepared by CMFT had significantly improved stability against acid, salt, and shear stress during the thermal process DSC demonstrated that CMFT raised the To of composite to-67 from 62.79 degrees C for native PS. RVA suggested that when pasted in distilled water, acid, and salt solution media, the breakdown viscosity of PS/XG composite declined to-380, 660, and 240 from 3615, 1541, and 1114 mPa s for native PS, respectively. CMFT significantly affected the apparent dropping properties of the starch paste, displaying a shorter and more cohesive paste drop against gravity. CMFT effectively improved the gelling properties of starch, with significant improvement in apparent surface adhesion properties and texture of gels, as well as freeze-thawing stability.