Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition

Nuessli, J.; Handschin, S.; Conde-Petit, B.; Escher, F.

Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition

2000

Nuessli, J. | Handschin, S. | Conde-Petit, B. | Escher, F.

Low-concentrated aqueous dispersions of amylopectin potato starch were characterised by light microscopy and rheological measurements. With increasing heat treatment the granular structure was more and more disintegrated. The dispersions were of transparent appearance, exhibited a shear-thinning behaviour, and showed a time-dependent increase in viscosity. The addition of calcium stearoyl-lactyl-2-lactylate (CSL) and glyceryl monostearate (GMS), respectively, to low concentration amylopectin potato starch dispersion resulted in the formation of soft gels. Emulsifier-emulsifier or emulsifier-starch interactions promote the development of a weak network structure. It is also conceivable that side chains of the amylopectin in amylose-free potato starch are able to form complexes. Results obtained by iodine colorimetry gave some evidence of a possible complex formation between amylopectin potato starch and CSL.

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AGROVOC Keywords

additif additives aditivos amidon amilopectina amylopectin amylopectine amylopektin calidad chemistry chimie dispersion dispersions elasticidad elasticity emulgator emulsificantes emulsifiers gewicht gonflement hinchamiento kartoffel lebensmitteltechnologie measurement messung mesure microscopia microscopie microscopy mikroskopie molecular weight papa peso molecular pomme de terre potatoes quality quellung rheological properties rheologie starch struktur swelling textura texture viscosidad viscosity

Bibliographic information

Published in

Starch - Staerke (Germany)

Volume 52 Issue 1 ISSN 0038-9056

Pagination

pp. 22-27

Other Subjects

Quimica; Elasticite; Elastizitaet; Staerkechemie; Staerke; Poids moleculaire; Molekuel; Qualitaet; Propiedades reologicas; Qualite; Zusatz; Viskositaet; Propriete rheologique; Etat disperse; Emulsifiant; Almidon; Viscosite; Medicion

Language

English

Note

Summary (En)

Translated Title

[Rheologie und Struktur von Amylopektin-Kartoffelstaerke-Dispersionen ohne und mit Zusatz von Emulgator]

Type

Summary

Corporate Author

Swiss Federal Inst. of Technology, Zurich (Switzerland). Inst. of Food Science

In AGRIS since: 2002-08-15

Format: AGRIS AP

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Rheology and structure of amylopectin potato starch dispersions without and with emulsifier addition

2000

AGROVOC Keywords

Bibliographic information