Study on the synergistic effect between KGM and potato starch blend gels

In this study,KGM was selected as hydrophilic colloid,and the influence of KGM on gelatinization,rheological properties and freeze–thaw stability of potato starch was investigated. The result of starch gelatinization characteristics analysis showed that,compared with the single starch system,the peak viscosity of the combined systems increased with the increasing percentage of hydrophilic colloid significantly,but the gelatinization temperature down. The addition of KGM can restrain the retrogradation of potato starch in some certain extent,and increased the cold stability of starch paste. Dynamic rheological properties analysis exhibited that storage modulus G' was higher than loss modulus and loss tangent(tan δ = G /G') was lower than 1 for all measured samples,which indicated all measured samples exhibited as a kind of typical dynamic rheological weak gel chromatogram. The rheological properties of the static analysis showed that different ratio of KGM/starch blends displayed the shear thinned phenomenon,namely,pseudoplastic fluid properties.Meanwhile,the power–law equation used for the test sample system rheological curve fitting,the correlation coefficient was above 0.90. The freeze–thaw stability of KGM and potato starch was better than single starch system,which suggested KGM and potato starch composite system was suitable for frozen food processing.