RHEOLOGICAL PROPERTIES OF HEATED CROSS-LINKED WAXY MAIZE STARCH DISPERSIONS

被引：37

作者：

Da Silva, Pedro M. S. ^{[1
]}

Oliveira, J. C. ^{[1
]}

Rao, M. A. ^{[2
]}

机构：

[1] Escola Super Biotecnol, P-4200 Oporto, Portugal

[2] Cornell Univ, Dept Food Sci & Technol, Geneva, NY 14456 USA

来源：

INTERNATIONAL JOURNAL OF FOOD PROPERTIES | 1998年 / 1卷 / 01期

关键词：

D O I：

10.1080/10942919809524562

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of starch concentration on time-dependent, steady shear, and dynamic shear rheological properties of heated cross-linked waxy maize starch (CWM) starch dispersions was studied. The influence of storage time at 5 degrees C on the rheological properties, the applicability of the Cox-Merz rule, and the sol-gel transition of a 5% (w/w) were also examined. The heated CWM starch dispersions exhibited antithixotropic and shear-thinning with yield stress behaviors. The former behavior increased with both starch concentration and shear rate between 100s(-1) and 400s(-1). As expected, the apparent viscosity at a fixed shear rate and the yield stress increased with starch concentration. Because the Cox-Merz rule was not applicable, the dispersions may be classified as weak gels. Both differential scanning calorimetry and thermo-rheological data showed that the onset of starch gelatinization temperature was 63 degrees C.

引用

页码：23 / 34

页数：12

共 16 条

[1] SWELLING CAPACITY OF STARCH AND ITS RELATIONSHIP TO SUSPENSION VISCOSITY - EFFECT OF COOKING TIME, TEMPERATURE AND CONCENTRATION [J].