Please use this identifier to cite or link to this item: https://doi.org/10.3390/foods11010051
Title: Xylitol and maltitol improve the rheological property of kappa-carrageenan
Authors: Huang, M
Mao, Y
Mao, Y
Yang, H. 
Keywords: Fourier transform infrared (FTIR) spectroscopy
carrageenan
polyol
polysaccharide
rheology
thermoreversibility
Issue Date: 1-Jan-2022
Publisher: MDPI AG
Citation: Huang, M, Mao, Y, Mao, Y, Yang, H. (2022-01-01). Xylitol and maltitol improve the rheological property of kappa-carrageenan. Foods 11 (1) : 51-51. ScholarBank@NUS Repository. https://doi.org/10.3390/foods11010051
Abstract: To further extend the use of κ-carrageenan (κ-C) in real food systems (such as beverages), the understanding of gelation properties of κ-C with the presence of food ingredients is critical. The effects of xylitol and maltitol (up to 30 wt %) on the rheological and structural properties of κ-C were inspected by means of rheometer and Fourier transform infrared (FTIR). With the addition of xylitol, the gelation temperature increased from 44.1 to 57.3◦ C, while the gelation temperature increased from 44.1 to 61.4◦ C in maltitol systems. With the increasing concentration of both xylitol and maltitol, the values of fractal dimension df and complex modulus G* of κ-C increased, while the relaxation exponent n decreased from 0.87 to 0.39 of xylitol and 0.87 to 0.78 of maltitol, respectively. These indicated that the gel networks of aqueous κ-C were improved by the addition of xylitol and maltitol. The FTIR results showed that the interaction between κ-C and these polyols contributed to the increase of hydrogen bonds. The effects of maltitol on κ-C were stronger than those of xylitol because of more equatorial-OH bonds in maltitol. These findings contribute to a better understanding of the gelation processes of κ-C/polyols systems.
Source Title: Foods
URI: https://scholarbank.nus.edu.sg/handle/10635/214176
ISSN: 2304-8158
DOI: 10.3390/foods11010051
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