Rheological properties of heated corn starch plus soybean 7S and 11S globulin dispersions

被引：6

作者：

Chen, CJ ^{[1
]}

Liao, HJ ^{[1
]}

Okechukwu, PE ^{[1
]}

Damodaran, S ^{[1
]}

Rao, MA ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI & TECHNOL,GENEVA,NY 14456

来源：

JOURNAL OF TEXTURE STUDIES | 1996年 / 27卷 / 04期

关键词：

D O I：

10.1111/j.1745-4603.1996.tb00085.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

At 10% solids content, magnitudes of G' and G '' of soybean 7S dispersion were substantially lower than those of corn starch dispersion, while those of soybean 11S dispersion were much higher than those of starch. Profiles of G' at 30 Hz as a function of starch concentration of starch + 7S and starch + 11S gels were asymmetrical reflecting phase separation due to thermodynamic incompatibility. However, the starch concentration corresponding to the critical point below which no phase separation occurs for the starch + 7S dispersion was about 7% and for the starch + 11S dispersion it was about 3%. At equal starch fractions, values of G' at 30 rad s(-1) of corn starch + 7S dispersions were nearly equal to those of only corn starch. In contrast, at starch concentrations between 6-8%, G' values of the corn starch + 11S dispersions were much higher than those of only starch and a minimum value occurred at a starch concentration of about 5%. Based on frequency dependence of G' values, heated corn starch + 7S dispersions may be classified as weak gels, while heated corn starch + 11S dispersions may be classified as true gels.

引用

页码：419 / 432

页数：14

共 23 条

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