RT Journal Article
T1 Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels
A1 Montes Martínez, Leticia
A1 Santamaría Arnal, María
A1 Garzón, Raquel
A1 Rosell, Cristina M.
A1 Moreira Martínez, Ramón Felipe
K1 Biopolymers
K1 In vitro digestion
K1 Average molecular weight
K1 Rheology
K1 Scanning electron microscopy (SEM)
AB Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w starch basis) of sodium alginates of different average molecular sizes and nature. Rheology of the starchy gels were characterized to evaluate their viscoelasticity. Gels were subjected to in vitro digestion to estimate the effect of alginates addition on glycemic response. Tested alginates significantly decreased the value of the elastic modulus of gels. The coordination number obtained from complex modulus indicated that in general, less compact structures were obtained in the presence of alginates. These results were confirmed by scanning electron micrographs, where significant differences in the structure of alginate-corn starch gels were observed, but molecular size of alginates was not critical. Hydrolysis rate decreased with the presence of alginates in corn starch gels by interactions of alginates with leached amylose. At high alginate content, slower hydrolysis rates were determined when the most hygroscopic alginates were added
PB Elsevier
SN 2212-4292
YR 2022
FD 2022
LK http://hdl.handle.net/10347/29030
UL http://hdl.handle.net/10347/29030
LA eng
NO Food Bioscience 47 (2022) 101628
NO Authors acknowledge the financial support of the Spanish Ministry of Science and Innovation (Project RTI2018-095919-B-C2) and the European Regional Development Fund (FEDER), Generalitat Valenciana (Project Prometeo 2017/189) and Xunta de Galicia (Consolidation Project ED431B 2019/01)
DS Minerva
RD 24 abr 2026