Behavior of corn, wheat and rice starch gels in uniaxial compression

被引：7

作者：

Christianson, D. D. ^{[1
]}

Bagley, E. B. ^{[1
]}

机构：

[1] ARS, No Reg Res Ctr, USDA, Peoria, IL 61604 USA

来源：

FOOD HYDROCOLLOIDS | 1990年 / 4卷 / 04期

关键词：

D O I：

10.1016/S0268-005X(09)80205-1

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Corn, wheat and rice starch dispersions (7 and 10% dry solids) were heated at 80, 94 and 121 degrees C for 30 min under mild shear conditions and at 121 degrees C under high shear. The cooked starch slurries were poured into ring molds and held therein at room temperature for 24 h. The gels were then removed from the molds and their rheological properties, measured in lubricated uniaxial compression, were determined. The starch gels prepared at 94 and 121 degrees C behaved as neo-Hookean materials at low deformation so that an apparent initial cross-link density could be calculated. Gels prepared at 80 degrees C, composed mainly of swollen granules with little soluble exudate, did not show this initial neo-Hookean response. Wheat and rice starch gels could not be formed from samples prepared at 121 degrees C under high shear conditions. The corn starch dispersion prepared under these conditions did form a gel but it was very weak with a low apparent cross-link density. Particle size can have a significant effect, fine particles giving a weaker gel.

引用

页码：289 / 298

页数：10

共 14 条

[1] FRICTIONAL EFFECTS IN COMPRESSIONAL DEFORMATION OF GELATIN AND STARCH GELS AND COMPARISON OF MATERIAL RESPONSE IN SIMPLE SHEAR, TORSION, AND LUBRICATED UNIAXIAL COMPRESSION [J].