Effect of concentration on rheological properties of acid-hydrolyzed amylopectin solutions

被引：49

作者：

Chamberlain, EK ^{[1
]}

Rao, MA ^{[1
]}

机构：

[1] Cornell Univ, New York State Agr Expt Stn, Dept Food Sci & Technol, Geneva, NY 14456 USA

来源：

FOOD HYDROCOLLOIDS | 2000年 / 14卷 / 02期

关键词：

amylopectin; starch; rheology; intrinsic viscosity; coil overlap parameter;

D O I：

10.1016/S0268-005X(99)00063-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Rheological properties are sensitive to variations in molecular structure and they are useful in developing structure-function relationships for systems of polysaccharides in solution. Intrinsic viscosities of acid-hydrolyzed Amioca starches in 90% DMSO/10% water were determined using a modified approach for polyelectrolytes. Double logarithmic plots of specific viscosity, eta(sp). against coil overlap parameter, c[eta], were made and trends in both the dilute and concentrated regimes were found to be similar to those seen with other polysaccharides. Dynamic frequency sweeps indicated that all acid-hydrolyzed starches in 90% DMSO/10% water exhibited dilute solution or liquid-like behavior with G " higher than G'. A contradiction in classification of 6-12% starch dispersions was found with shear tests (concentrated) and small strain oscillatory tests (dilute). (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：163 / 171

页数：9

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