THERMAL AND MECHANICAL-PROPERTIES OF CONCENTRATED RICE STARCH GELS OF VARYING COMPOSITION

被引：75

作者：

BILIADERIS, CG ^{[1
]}

JULIANO, BO ^{[1
]}

机构：

[1] INT RICE RES INST,MANILA 1099,PHILIPPINES

来源：

FOOD CHEMISTRY | 1993年 / 48卷 / 03期

基金：

加拿大自然科学与工程研究理事会;

关键词：

D O I：

10.1016/0308-8146(93)90134-2

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The thermal and mechanical properties of concentrated (25-35% w/w) starch gels of 43 non-waxy rices, varying in their amylose content and gelatinization characteristics, were investigated by small amplitude oscillatory shear measurements and differential scanning calorimetry. The storage modulus (G') of freshly prepared gels increased exponentially with increasing amylose content. An inverse linear relationship was also found between tan delta and amylose content (r = -0.75, p<0.01). All high-amylose (>29%) rice starch gels exhibited tan delta values less than 0.1, indicating well cross-linked networks. At starch concentrations within 10-25% (w/w), the dependence of storage modulus on concentration followed power law relationships; G' varies as C2.2-2.9 (r>0.96, p<0.01). Changes in gel rigidity (G') upon storage were not solely dependent on amylose content. Kinetic experiments on staling of gels (35% w/w, 8-degrees-C) by calorimetry indicated that granular lipids retarded this process, the effect was more pronounced for low-amylose rice starches.

引用

页码：243 / 250

页数：8