Freeze-Thaw Stability Regulating Mechanism of Polysaccharide Extracted from Mung Bean Seed Coat on Rice Starch Gel: Retardation of Retrogradation and Ice Crystal Growth

The effect of mung bean seed coat polysaccharide (PS) on the physicochemical properties and freeze-thaw stability of rice starch (RS) gel was studied. Results showed that the addition of PS at concentrations of 0.25, 0.50, and 1.0% affected the physicochemical properties of RS. The onset gelatinizat...

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Bibliographic Details
Published in:	Food and bioprocess technology Vol. 17; no. 11; pp. 4227 - 4238
Main Authors:	Klinmalai, Phatthranit, Manajareansook, Pakinee, Charoensiddhi, Suvimol, Katekhong, Wattinee
Format:	Journal Article
Language:	English
Published:	New York Springer US 01-11-2024 Springer Nature B.V
Subjects:	Agriculture Beans Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Crystal growth Enthalpy Food Food Science Freeze thaw cycles Gels Ice Ice crystals Image quality Microstructure Physicochemical properties Polysaccharides Proteins Raw materials Rice Seed coats Stability Starch Syneresis Viscosity Ice crystals inhibition Freeze-thaw stability Polysaccharide Rice starch Mung bean seed coat
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