Effects of high pressure homogenization on rheological properties of rice starch

被引：21
|
作者：
Li, Meng [1 ]
Dai, Mengfu [1 ]
Huang, Yonggang [1 ]
Jin, Ruifa [1 ]
Shang, Dayong [1 ]
机构：
[1] Chifeng Univ, Coll Chem & Chem Engn, Chifeng, Peoples R China
来源：
CYTA-JOURNAL OF FOOD | 2019年 / 17卷 / 01期
基金：
中国国家自然科学基金;
关键词：
Rice starch; rheological properties; high pressure homogenization; power law model; thixotropy; DISPERSIONS;
D O I：
10.1080/19476337.2019.1642386
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Gelatinized starch paste was prepared by gelatinizing rice starch at 95 ?C in a water bath. Then, the rice starch (both normal rice starch and waxy rice starch) paste was subjected to high-pressure homogenization at homogenizing pressure of 20, 40, 60, 80 MPa. The rheological properties (including shear stress versus shear rate, apparent viscosity versus shear rate and thixotropy) of starch paste were studied. The high-pressure homogenization was able to improve the flow properties of starch paste. The shear stress increased with the increasing shear rate, and the Power law equation was capable of fitting the shear stress versus shear rate quite precisely. High-pressure homogenization treatment sharply decreased the thixotropy of starch paste, and the thixotropy of rice starch (both NRS and WRS) paste decreased with the increasing homogenous pressure.
引用
收藏
页码：716 / 723
页数：8
相关论文
共 50 条
  • [41] Rheological properties of rice starch dispersions in dimethyl sulfoxide
    Shon, KJ
    Lim, ST
    Yoo, B
    STARCH-STARKE, 2005, 57 (08): : 363 - 369
  • [42] Rheological and thermal properties of rice starch and rutin mixtures
    Zhu, Fan
    Wang, Ya-Jane
    FOOD RESEARCH INTERNATIONAL, 2012, 49 (02) : 757 - 762
  • [43] The effect of rice variety and starch isolation method on the pasting and rheological properties of rice starch pastes
    Zhong, Fang
    Li, Yue
    Ibanz, Ana Marie
    Oh, Moon Hun
    McKenzie, Kent S.
    Shoemaker, Charles
    FOOD HYDROCOLLOIDS, 2009, 23 (02) : 406 - 414
  • [44] Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
    Augusto, Pedro E. D.
    Ibarz, Albert
    Cristianini, Marcelo
    JOURNAL OF FOOD ENGINEERING, 2012, 111 (02) : 474 - 477
  • [45] Effects of High Pressure Homogenization on Physiochemical Properties and Carotenoid Contents of Carrot Juice
    Liu J.
    Liu X.
    Bi J.
    Yi J.
    Zhang B.
    Peng J.
    Journal of Chinese Institute of Food Science and Technology, 2019, 19 (08) : 147 - 156
  • [46] Effects of insoluble dietary fiber and ferulic acid on rheological and thermal properties of rice starch
    Xu, Ning
    Zhang, Yu
    Zhang, Guozhi
    Tan, Bin
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2021, 193 (193) : 2260 - 2270
  • [47] Effect of High Hydrostatic Pressure on Physicochemical and Structural Properties of Rice Starch
    Li, Wenhao
    Bai, Yunfei
    Mousaa, Saleh A. S.
    Zhang, Qing
    Shen, Qun
    FOOD AND BIOPROCESS TECHNOLOGY, 2012, 5 (06) : 2233 - 2241
  • [48] Physicochemical Properties and Digestion of Lotus Seed Starch under High-Pressure Homogenization
    Guo, Zebin
    Zhao, Beibei
    Chen, Liding
    Zheng, Baodong
    NUTRIENTS, 2019, 11 (02):
  • [49] Effect of tapioca starch addition on rheological, thermal, and gelling properties of rice starch
    Sun, D.
    Yoo, B.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2015, 64 (01) : 205 - 211
  • [50] Effect of High Pressure Homogenization on Rheological Properties and Oxidation Stability of Soy Protein Isolate-Stabilized Emulsion
    Liu J.
    Xu Y.
    Wang Y.
    Sun H.
    Wang X.
    Jiang L.
    Wang, Xibo (wangxibo@neau.edu.cn), 1600, Chinese Chamber of Commerce (41): : 80 - 85
12345