STARCH AND AMYLOPECTIN - RHEOLOGICAL BEHAVIOR OF GELS

被引：11
|
作者：
BELLOPEREZ, LA [1 ]
PAREDESLOPEZ, O [1 ]
机构：
[1] IPN,CTR INVEST & ESTUDIOS AVANZADOS,DEPT BIOTECNOL & BIOQUIM,IRAPUATO 36500,GUANAJUATO,MEXICO
来源：
STARCH-STARKE | 1994年 / 46卷 / 11期
关键词：
D O I：
10.1002/star.19940461102
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Rheological behavior of starch and amylopectin gels was evaluated by small amplitude oscillatory testing using the storage modulus (G'), loss modulus (G'') and the complex viscosity (n(*)). It was found for the three starches (normal and waxy corns, and amaranth) that at low frequency the viscous component G'' had a major contribution on the gel structure than the elastic G' and that the complex viscosity (n(*)) diminished when the frequency was increased. Amaranth amylopectin showed G'' values higher than those of G'. Corn commercial and waxy corn amylopectins presented a similar behavior in the G' values. Normal corn amylopectin gave the highest complex viscosity values.
引用
收藏
页码：411 / 413
页数：3
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