Effect Of Soluble Polysaccharides On The Properties Of Kudzu Starch

Starch is an important ingredient of many products,the requirer to starch's properties of different food is different.The properties of natural Kudzu starch aren't applicable to many products,so it's necessary to modify Kudzu starch for extend the using area of Kudzu starch.This study were focused on the effects of xanthan gum(XG),guar gum(GG) and isomaltooligosaccharides(IMO) on the pasting characteristics, clarities, textural properties and freeze-thaw stabilization of Kudzu starch; response surface methodology (RSM) was used to study the effect of the distribution of three polysaccharides on the textural properties of Kudzu starch, and four mathematics models were founded. The mathematics models were tested.The results of single factor showed that XG reduced the temperature of begin of gelatinization and increased the temperature of maximum of gelatinization; GG reduced the the temperature of begin of gelatinization and the temperature of maximum of gelatinization which IMO increased; three polysaccharides reduced the clarities of starch separately, and the effect rule of XG was very obvious; three polysaccharides reduced the gel strength and resilience of starch differently, the hardness and stringiness of starch gel containing XG showed the rule of decreasing and then increasing with the concentration of XG, the stringiness of the starch gel was increased with the increase of GG's concentration, IMO increased the springiness and reduced the adhensiveness of the starch gel; three polysaccharides increased the syneresis of starch gel with two FT cycles differently, the syneresis of starch gel containing XG followed the rule of increasing and then decreasing with the concentration of XG; the effect of GG on the syneresis of starch gel was more obvious than which containing XG with the same concentration; the syneresis of starch gel containing IMO followed the rule of increasing obviously and then keeping steadiness.The results of RSD showed:the primary and secondary rations of three factors effecting on the strength, springiness, resilience and stringiness of the gel were GG>IMO>XG, the relative coefficient of predict values and experimental values of the strength, springiness, resilience and stringiness of the gel were 0. 985, 0. 956, 0. 966 and 0. 978 separately, the four mathematic models were considered effectual.