Abstract：
This study aimed to investigate the influence of incorporating Lepidium perfoliatum seed gum (LPSG) into wheat starch (WS) at various mixing ratios on its FTIR, DSC, steady and dynamic rheological properties, pasting attributes, syneresis, and particle size distributions characteristics. The interaction between WS and LPSG was purely based on hydrogen-bonding. It was found that the onset (To) and peak (Tp) temperatures of the LPSG-rich mixtures increased by 10 % and 8 %, respectively, while the enthalpy (ΔH) decreased by 70 % compared to WS. A higher LPSG ratio led to a decrease in the frequency dependence of storage modulus (G\'), as well as an increase in the pseudoplasticity of the mixtures. The in-shear structural recovery test showed that the rate of recovery (R, %) increased with an increasing LPSG ratio. The pasting results demonstrated that the 9/1 ratio had the highest final viscosity and the lowest relative breakdown. Applying 1 to 5 freeze-thaw cycles resulted in a 50 % to 70 % decrease in syneresis for the 9/1 mixing ratio in comparison to WS, respectively. The incorporation of LPSG into WS resulted in higher static and dynamic magnitudes of yield stress, as well as an increase in particle size when compared to WS.
摘要：
本研究旨在研究在不同混合比例下将五叶草种子胶（LPSG）掺入小麦淀粉（WS）对其FTIR的影响，DSC,稳态和动态流变特性，粘贴属性,脱水收缩,和粒度分布特征。WS和LPSG之间的相互作用完全基于氢键。发现富含LPSG的混合物的起始（To）和峰值（Tp）温度分别增加了10％和8％，分别,与WS相比，焓(ΔH)降低了70%。较高的LPSG比率导致储能模量(G')的频率依赖性降低，以及混合物的假塑性增加。剪切结构恢复试验表明，恢复率(R，%)随LPSG比率的增加而增加。糊化结果表明,9/1比例具有最高的最终粘度和最低的相对分解。与WS相比，在9/1混合比例下，应用1至5个冻融循环可使脱水收缩减少50％至70％。分别。将LPSG掺入WS导致较高的屈服应力静态和动态大小，以及与WS相比粒径增加。
