AMYLOSE GELATION IN LOW-CONCENTRATION CONDITIONS

Amylose gels of low concentration (1-2 wt. -%) were studied by means of a rheological method and turbidity measurements. The effects of temperature and concentration were investigated. The kinetics of turbidity evolution and of the storage modulus G' variations were strongly dependent of both parameters. The overall gelation process could be described in three steps: first, an induction period, followed by a sharp variation of G' and turbidity, and finally a slow variation of G'. These observations confirm that amylose gelation proceeds through a phase separation process.