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

页码：411 / 413

页数：3

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