Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions

被引：39

作者：

Wang, Bao ^{[1
]}

Li, Dong ^{[1
]}

Wang, Li-Jun ^{[2
]}

Ozkan, Necati ^{[3
]}

机构：

[1] China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

[2] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[3] Middle E Tech Univ, Cent Lab, TR-06531 Ankara, Turkey

来源：

CARBOHYDRATE POLYMERS | 2010年 / 79卷 / 04期

基金：

中国国家自然科学基金;

关键词：

Rheological properties; Anti-thixotropy; Thixotropy; Waxy maize starch; RHEOLOGICAL PROPERTIES; TAPIOCA STARCH; CORN STARCH; XANTHAN GUM; BEHAVIOR; MIXTURES; SUCROSE; XYLOGLUCAN; GLUCOSE; PASTES;

D O I：

10.1016/j.carbpol.2009.10.053

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of pasting conditions, testing temperature, and shear rate on the anti-thixotropy of waxy maize starch (WMS) dispersions were investigated in this study. Activation energy and viscoelastic properties of the WMS dispersions were also determined to understand the anti-thixotropy of these dispersions. The WMS dispersions (5.0 wt.%) displayed both thixotropic and anti-thixotropic properties in loop and shear recovery tests, depending on pasting conditions and testing temperature. The standard anti-thixotropy test indicated anti-thixotropy of WMS dispersions only appeared at a certain shear rate range. When WMS dispersion was pasted more completely, the shear rate range for anti-thixotropy became wider, also the sample showed improved heat stability. The anti-thixotropy of the WMS dispersions was ascribed to re-range of the amylopectin molecules under appropriate shear rates. The normal maize starch (NMS) dispersion (5.0 wt.%) could not display anti-thixotropy here, due to a different paste structure formed by amylose in the continuous phase. (c) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1130 / 1139

页数：10

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