Effects of citric acid on the viscoelasticity of cornstarch pastes

被引：49

作者：

Hirashima, M ^{[1
]}

Takahashi, R ^{[1
]}

Nishinari, K ^{[1
]}

机构：

[1] Osaka City Univ, Grad Sch Human Life Sci, Dept Food & Human Hlth Sci, Osaka 5588585, Japan

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 10期

关键词：

cornstarch; viscoelasticity; citric acid; pH;

D O I：

10.1021/jf0347867

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The effects of citric acid on the rheological properties of cornstarch pastes were studied by steady shear and dynamic oscillatory viscoelasticity, intrinsic viscosity measurements and microscopic observation. The pH of cornstarch dispersion was adjusted between 6.0 and 3.0. The viscosity of the pastes was increased by lowering the pH (between 5.5 and 3.6), while the viscosity of samples with pH below 3.5 decreased further than that of the control (pH = 6.3). Citric acid promoted the collapse of starch granules; however, adding excessive citric acid led to the hydrolysis of glucose chains. No decrease in the viscoelasticity was observed for cornstarch pastes by adding acid at 25 degreesC after gelatinization.

引用

页码：2929 / 2933

页数：5

共 22 条

[1]

BURCHARD W, 1963, MAKROMOLEKUL CHEM, V59, P16

[2]

CAMPBELL ADA MARIE, 1957, FOOD RES, V22, P358

[3] Rheological properties of acid converted waxy maize starches in water and 90% DMSO/10% water [J].

Chamberlain, EK ;

Rao, MA .

CARBOHYDRATE POLYMERS, 1999, 40 (04) :251-260

[4] Effect of concentration on rheological properties of acid-hydrolyzed amylopectin solutions [J].

Chamberlain, EK ;

Rao, MA .

FOOD HYDROCOLLOIDS, 2000, 14 (02) :163-171

[5]

DAPPOLONIA BL, 1972, CEREAL CHEM, V49, P532

[6] AGGREGATION OF AMYLOSE IN AQUEOUS SYSTEMS - THE EFFECT OF CHAIN-LENGTH ON PHASE-BEHAVIOR AND AGGREGATION KINETICS [J].

GIDLEY, MJ ;

BULPIN, PV .

MACROMOLECULES, 1989, 22 (01) :341-346

[7] The viscosity of dilute solutions of long-chain molecules. IV. Dependence on concentration [J].

Huggins, ML .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1942, 64 :2716-2718

[8] SOLUBILITY BEHAVIOR OF GRANULAR CORN STARCHES IN METHYL SULFOXIDE (DMSO) AS MEASURED BY HIGH-PERFORMANCE SIZE EXCLUSION CHROMATOGRAPHY [J].

JACKSON, DS .

STARCH-STARKE, 1991, 43 (11) :422-427

[9] Starch from hull-less barley: II. Thermal, rheological and acid hydrolysis characteristics [J].

Li, JH ;

Vasanthan, T ;

Rossnagel, B ;

Hoover, R .

FOOD CHEMISTRY, 2001, 74 (04) :407-415

[10] Effect of L-ascorbic acid on the rheological properties of wheat flour water dough [J].

Nakamura, M ;

Kurata, T .

CEREAL CHEMISTRY, 1997, 74 (05) :647-650

← 1 2 3 →