The rheological behavior of native and high-pressure homogenized waxy maize starch pastes

被引：21

作者：

Wang, Bao ^{[1
]}

Wang, Li-jun ^{[2
]}

Li, Dong ^{[1
]}

Wei, Qing ^{[1
]}

Adhikari, Benu ^{[3
]}

机构：

[1] China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[3] Univ Ballarat, Sch Hlth Sci, Ballarat, Vic 3353, Australia

来源：

CARBOHYDRATE POLYMERS | 2012年 / 88卷 / 02期

基金：

中国国家自然科学基金;

关键词：

Rheological properties; Waxy maize starch; Gelatinization; High-pressure homogenization; Thickening; SHEAR; DEGRADATION; MIXTURES; XANTHAN; GUM;

D O I：

10.1016/j.carbpol.2011.12.028

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Both steady and large amplitude dynamic rheological testes were carried out in hydrothermally gelatinized waxy maize starch (WMS) pastes. The concentration of WMS was maintained at 6.0% (w/w) throughout these tests. The WMS pastes exhibited shear thickening behavior during the first up curve in steady shear tests. The shear thickening behavior was found to be irreversible and could not be retained after equilibrating the pastes beyond 6 h. The change in the shape of Lissajous curves was insignificant during strain sweeps at higher angular frequencies. This arose because of slow response of WMS pastes to oscillatory strain within a period of oscillatory shear, which can be attributed to the domination of theological properties by amylopectin in continuous phase. High-pressure homogenization (HPH) was found to significantly reduce the apparent viscosity of the WMS pastes. After HPH, the WMS pastes behaved like typical Newtonian fluids. (c) 2011 Elsevier Ltd. All rights reserved.

引用

页码：481 / 489

页数：9

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