Effect of the addition of different sodium alginates on viscoelastic, structural features and hydrolysis kinetics of corn starch gels

Corn starch gels (1:4 w:w) were made with the addition (up to 2% w/w basis) of sodium alginates different average molecular sizes and nature. Rheology starchy characterized evaluate their viscoelasticity. Gels subjected in vitro digestion estimate effect on glycemic response. Tested significantly decreased value elastic modulus gels. The coordination number obtained from complex indicated that general, less compact structures presence alginates. These results confirmed by scanning electron micrographs, where significant differences structure alginate-corn observed, but size was not critical. Hydrolysis rate corn interactions leached amylose. At high alginate content, slower hydrolysis rates determined when most hygroscopic added. • Sodium (SA) firmness (CS) SA promote anisotropic CS Molecular critical form SA-CS structures.