The effects of sucrose on the sol-gel phase transition and viscoelastic properties of potato starch solutions

被引：19
|
作者：
Owczarz, Piotr [1 ]
Orczykowska, Magdalena [1 ]
Ryl, Anna [1 ]
Ziolkowski, Patryk [1 ]
机构：
[1] Lodz Univ Technol, Dept Chem Engn, Fac Proc & Environm Engn, Lodz, Poland
来源：
FOOD CHEMISTRY | 2019年 / 271卷
关键词：
Potato starch; Gelation; Sucrose; Rheology; Sol-gel; Viscoelastic behavior; Fractional derivative rheological model; RHEOLOGICAL PROPERTIES; GELATINIZATION KINETICS; PHYSICAL-PROPERTIES; TAPIOCA STARCH; MAIZE STARCH; GELATION; AMYLOSE; MIXTURES; AMYLOPECTIN; WHEAT;
D O I：
10.1016/j.foodchem.2018.07.195
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In this paper, starch pastes in the form of solutions and gels were investigated to determine viscoelastic properties and sol-gel phase transition temperatures using rheological methods. The gelatinization process was carried out at a temperature of 95 degrees C with the use of a pressureless starch cell with a stirrer. Starch pastes obtained were used to determine rheological properties under isothermal conditions (in the temperature range of 45-25 degrees C) by a cone-plate measurement system. The viscoelastic behavior of the tested medium was confirmed. The range of gelation temperatures was determined and the influence of several factors was discussed, e.g. the effect of sucrose addition and cooling rate on the phenomenon of sol-gel phase transition. In addition, mechanical properties of the obtained starch gel structures were determined using a fractional rheological model.
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页码：94 / 101
页数：8
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