STARCH AND AMYLOPECTIN - RHEOLOGICAL BEHAVIOR OF GELS

被引：11
|
作者：
BELLOPEREZ, LA [1 ]
PAREDESLOPEZ, O [1 ]
机构：
[1] IPN,CTR INVEST & ESTUDIOS AVANZADOS,DEPT BIOTECNOL & BIOQUIM,IRAPUATO 36500,GUANAJUATO,MEXICO
来源：
STARCH-STARKE | 1994年 / 46卷 / 11期
关键词：
D O I：
10.1002/star.19940461102
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Rheological behavior of starch and amylopectin gels was evaluated by small amplitude oscillatory testing using the storage modulus (G'), loss modulus (G'') and the complex viscosity (n(*)). It was found for the three starches (normal and waxy corns, and amaranth) that at low frequency the viscous component G'' had a major contribution on the gel structure than the elastic G' and that the complex viscosity (n(*)) diminished when the frequency was increased. Amaranth amylopectin showed G'' values higher than those of G'. Corn commercial and waxy corn amylopectins presented a similar behavior in the G' values. Normal corn amylopectin gave the highest complex viscosity values.
引用
收藏
页码：411 / 413
页数：3
相关论文
共 50 条
  • [11] INFLUENCE OF SURFACTANTS ON THE RHEOLOGICAL BEHAVIOR OF STARCH GELATIN GELS AND GEL-EMULSIONS
    DAKOVIC, L
    MILOSEVIC, S
    SOVILJ, V
    STARCH-STARKE, 1994, 46 (07): : 266 - 272
  • [12] The Effect of Starch and Amidated Pectin on Rheological Behavior of Iota-Carrageenan Gels
    Manev, Zdravko
    Petkova, Nadezhda
    BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA-FOOD SCIENCE AND TECHNOLOGY, 2020, 77 (02) : 77 - 81
  • [13] Calorimetric and rheological behavior of cowpea protein plus starch (cowpea and corn) gels
    Okechukwu, PE
    Rao, MA
    FOOD HYDROCOLLOIDS, 1997, 11 (03) : 339 - 345
  • [14] Firming of starch gels and amylopectin retrogradation as related to dextrin production by α-amylase
    Alberto León
    Encarna Durán
    C. Benedito de Barber
    Zeitschrift für Lebensmitteluntersuchung und -Forschung A, 1997, 205 : 131 - 134
  • [15] The rheological properties and enzymatic digestibility of amylose and amylopectin gels in the presence of maltitol
    Vesterinen, E
    Forssell, P
    Myllärinen, P
    Autio, K
    GUMS AND STABILISERS FOR THE FOOD INDUSTRY 10, 2000, (251): : 262 - 269
  • [16] Rheological and textural properties of pulse starch gels
    Byars, Jeffrey A.
    Singh, Mukti
    STARCH-STARKE, 2016, 68 (7-8): : 778 - 784
  • [17] Rheological Analysis of the Structuralisation Kinetics of Starch Gels
    Rezler, Ryszard
    MOLECULES, 2021, 26 (13):
  • [18] RHEOLOGICAL AND WATER BINDING PROPERTIES OF STARCH GELS
    Rezler, Ryszard
    Baranowska, Hanna Maria
    Pers, Katarzyna
    PROCEEDINGS OF THE 12TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2016, 2016, : 100 - 102
  • [19] Dynamic rheological measurements and analysis of starch gels
    Rosalina, I
    Bhattacharya, M
    CARBOHYDRATE POLYMERS, 2002, 48 (02) : 191 - 202
  • [20] STARCH AND AMYLOPECTIN - EFFECT OF SOLUTES ON THEIR CALORIMETRIC BEHAVIOR
    BELLOPEREZ, LA
    PAREDESLOPEZ, O
    FOOD CHEMISTRY, 1995, 53 (03) : 243 - 247
12345