Rheological properties of dilute aqueous solutions of cassava starch

被引：50
作者：
Che, Li-ming [1 ]
Li, Dong [1 ]
Wang, Li-jun [2 ]
Ozkan, Necati [3 ]
Chen, Xiao Dong [1 ]
Mao, Zhi-huai [1 ]
机构：
[1] China Agr Univ, Coll Engn, Beijing 100083, Peoples R China
[2] China Agr Univ, Coll Food Sci & Nurt Engn, Beijing 100083, Peoples R China
[3] Middle E Tech Univ, Cent Lab, TR-06531 Ankara, Turkey
来源：
CARBOHYDRATE POLYMERS | 2008年 / 74卷 / 03期
关键词：
rheological properties; cassava starch; solution;
D O I：
10.1016/j.carbpol.2008.03.007
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The effects of starch concentration on the rheological properties of dilute aqueous solutions of cassava starch were investigated. Cassava starch suspensions at different starch concentrations (0.2, 0.4, 0.6, 0.8, and 1.0 wt. %) were heated at 90 degrees C for 1 h and then rapidly cooled to 25 degrees C. The apparent viscosities of starch solutions were measured as a function of starch concentration. The cassava starch solution with a concentration of 0.2% showed Newtonian behavior, and as the concentration was increased beyond 0.4%, the solutions showed shear-thinning behavior. The flow behavior (apparent viscosity against shear rate) of the solutions was well described using a power law model. The consistency indices increased and the flow behavior indices decreased with the increasing of starch concentration. After storing the solutions at 25 degrees C for 24 h, precipitation of starch took place instead of gelation. The volume of precipitation bed increased linearly with starch concentration. (c) 2008 Elsevier Ltd. All rights reserved.
引用
收藏
页码：385 / 389
页数：5
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