Thixotropic properties of normal potato starch depending on the degree of the granules pasting

被引：73

作者：

Sikora, Marek ^{[1
]}

Adamczyk, Greta ^{[1
]}

Krystyjan, Magdalena ^{[1
]}

Dobosz, Anna ^{[1
]}

Tomasik, Piotr ^{[2
]}

Berski, Wiktor ^{[1
]}

Lukasiewicz, Marcin ^{[1
]}

Izak, Piotr ^{[3
]}

机构：

[1] Agr Univ Krakow, Fac Food Technol, Dept Carbohydrates Technol, PL-30149 Krakow, Poland

[2] Krakow Coll Hlth Promot, PL-31158 Krakow, Poland

[3] Univ Sci & Technol, Fac Mat Sci & Ceram, PL-30059 Krakow, Poland

来源：

CARBOHYDRATE POLYMERS | 2015年 / 121卷

关键词：

Antithixotropy; Degree of structure recovery; Rheological instability; Thixotropy; WAXY MAIZE STARCH; RHEOLOGICAL PROPERTIES; XANTHAN GUM; PHYSICOCHEMICAL PROPERTIES; CORN STARCH; GUAR GUM; DISPERSIONS; BEHAVIOR; PASTES; MIXTURES;

D O I：

10.1016/j.carbpol.2014.12.059

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The aim of this paper was the study of the rheological instability (thixotropy and/or antithixotropy) of normal potato starch (NPS) pastes depending on their concentration (2-5%) and degree of pasting. Flow curves with hysteresis loops, apparent viscosity at constant shear rate and in-shear structural recovery tests were carried out. Granule size profiles, the pasting characteristic of corresponding starch suspensions and the transmittance of the pastes, the molecular weights and polydispersity of granular starch and its pastes prepared at 80,95 and 121 degrees C were also studied. The degree of pasting was dependent on the temperature and the concentration and influenced strongly the rheological behavior of the pastes. All pastes belonged to the non-Newtonian liquids thinned by shear and were rheologically unstable to the various extent. Thixotropic properties were connected to the size and the number of the starch granules in the pastes as well as depended on the measuring method used. In the 2 and 3% samples pasted at 80 degrees C the swelling of the granules prevailed their destruction (thixotropy was observed). In the other samples the destruction predominated the swelling (antithixotropy observed). (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：254 / 264

页数：11

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[1] Rheological properties of starch solutions under aseptic processing temperatures [J].