Effect of Microwave-Assisted Xanthan Gum Treatment Conditions on Physicochemical Properties and Structure of Wheat Starch

Yuxiang Shen¹, Tianfang Ao¹, Jinglei Xu¹, Qingyang Gao¹, Songye Shi¹, Qilin Huang¹ and Jiping Wen^1,

¹College of Food Science and Engineering, Henan University of Technology, Zhengzhou450001, China

Cite this paper:
Yuxiang Shen, Tianfang Ao, Jinglei Xu, Qingyang Gao, Songye Shi, Qilin Huang and Jiping Wen. Effect of Microwave-Assisted Xanthan Gum Treatment Conditions on Physicochemical Properties and Structure of Wheat Starch. Journal of Food and Nutrition Research. 2025; 13(7):256-265. doi: 10.12691/jfnr-13-7-4

Abstract

This paper investigates the impact of different microwave powers (700 and 800 W) and different water content (1:2, 1:3, 1:4, 1:5 and 1:6) on the physicochemical properties, crystalline characteristics and structure of the mixture of wheat starch (WS) and xanthan gum. The addition amount of xanthan gum was 0.05% of the weight of wheat starch solution. The particle size was reduced as a result of microwave treatment (MT). After being treated with different microwave treatments (MTs), the oil absorption capacity (OAC), solubility (S), and swelling power (SP) of wheat starch (WS) increased significantly. In contrast, the setback, pasting temperature, and particle size distribution (PSD) decreased significantly. In summary, microwave treatment (MT) is a general physical modification method that expands the use of wheat starch (WS) and meets the varying demands of starch-based products. This introduces new possibilities for further processing of wheat starch.

Keywords:
Starch modification Wheat starch Dilute solution Gelatinization

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