Influences of chitosan on freeze–thaw stability of Arenga pinnata starch

This study aims to investigate chitosan (CS) with five different molecular weight (Mw) on freeze–thaw stability of Arenga pinnata starch (APS) gel subjected to five freeze–thaw cycles (FTC). The syneresis of APS gels was reduced by adding CS and the APS gel with high Mw CS had lower syneresis duo to...

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Bibliographic Details
Published inInternational journal of food science & technology Vol. 56; no. 2; pp. 692 - 699
Main Authors Mei, Jiang‐Yang, Huang, Ting, Bai, Cong‐Hao, Fu, Zhen
Format Journal Article
LanguageEnglish
Published Oxford Wiley Subscription Services, Inc 01.02.2021
Subjects
Arenga pinnata
Arenga pinnata starch
Chitosan
Freeze-thawing
freeze–thaw stability
Gels
Molecular structure
Molecular weight
molecular weights
Stability
Starch
Syneresis
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Summary:This study aims to investigate chitosan (CS) with five different molecular weight (Mw) on freeze–thaw stability of Arenga pinnata starch (APS) gel subjected to five freeze–thaw cycles (FTC). The syneresis of APS gels was reduced by adding CS and the APS gel with high Mw CS had lower syneresis duo to a higher water holding capacity (P < 0.05). The addition of CS significantly decreased the hardness and molecular ordered structure of APS gel. In addition, CS could improve the microstructural stability. The results suggested that CS could effectively improve the freeze–thaw stability of APS gel, and CS with higher Mw might have more practical utility to improve stability of APS gel. Chitosan could effectively improve freeze–thaw stability of Arenga pinnata starch gel. Chitosan with higher molecular weight had a more effective on inhibiting syneresis. High molecular weight CS had higher water holding capacity.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14704