Rheological characteristics of oxidized potato starch
2006
Sadowska, J. | Wronkowska, M. | Lewandowicz, G. | Soral-Smietana, M.
The aim of the work was to examine rheological behaviour and texture of gels formed by oxidized potato starch of a low degree of substitution [0.001 (SB) and 0.004 (SZ)]. Independently of gel concentration, lower oxidation of starch resulted in increased storage and loss moduli, whereas higher oxidation affected a decrease in these moduli compared to those of native starch. Rheological behaviour of 6 and 8 percent gels was different. The 6 percent gels behaved like viscoelastic fluids characterized by Herschel-Bulkey and Bingham models, whereas the 8 percent gels manifested behaviour of viscoelastic fluids fitted to Cross model. The influence of oxidation degree on gel texture was confirmed as well. Hardness of gels made from slightly oxidized SB and native starch was similar and always higher than that of the SZ gels. Adhesiveness of SB gels reached always the lowest values. An extremely high increase in adhesiveness was found for the 8 percent gel made of highly oxidized SZ. Different pasting, flow, and viscoelastic properties suggested diversified application of the oxidized potato starch examined
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