Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch
Hong‐Fang Ji, Ping Yang, Lingwen Zhang, Xuefei Wang, Xinxin Li, Hanjun Ma, Fusheng Chen
Abstract
Effects of inulin with short and long-chain on pasting, texture and rheological properties of sweet potato starch (SPS) were investigated. Subsequently, the interaction mechanism between inulin and SPS was discussed. Both short and long-chain inulin could decrease all the viscosity parameters and raise the pasting temperature (GT) of SPS-inulin mixes. With the increase of inulin addition, the hardness and gumminess of SPS gel decreased, while tan δ and temperature of G’ Max rose. Inulin could inhibit SPS granule swelling, and made SPS granules concentrate in the smaller ones. Inulin also remarkably lowered the content of leached amylose (p < 0.05). The hydrogen bond was the mainly interacting force between SPS and inulin. Additionally, G’ and G” of SPS-SI gel was lower than those of SPS-LI samples at the same addition level. Generally, short-chain inulin could significantly affect GT and paste viscosity of SPS than long-chain inulin at lower addition level.