Effect of amylose-amylopectin composition on elasticity of retrograded starch gel: Analysis by percolation theory
2005
Takahashi, A.(Mie Univ., Tsu (Japan)) | Enami, K. | Yamada, T.
Young's moduli of 10 vol % gels, which differ in amylose content, were measured by the Hertz method, Percolation mechanical model for polymer composite was applied for calculation of Young's moduli of starch gel. Complete fit of the experimental data with calculated moduli was obtained without any adjustable parameter, and the volume fraction of percolating phase, which serves as the gel network, was calculated. It is concluded that the three dimensional gel network is formed by amylose chains and amlopectin chain serves as the filler for the gel.
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