The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches
The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches
复制标题
缠结浓度对马铃薯和甘薯淀粉流体动力学特性的影响
DOI：
10.1016/j.ijbiomac.2016.08.075
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发表时间：
2016-12-01
影响因子：
8.2
通讯作者：
Du, Xianfeng
中科院分区：
文献类型：
--
作者：
Guo, Li;Hu, Jian;Du, Xianfeng
采用乌氏粘度计、透射电镜和稳态剪切流变学方法研究了马铃薯淀粉和甘薯淀粉在稀、半稀水溶液中的流体力学性质。结果表明，马铃薯淀粉溶液的eta（红色）与c曲线呈线性形状。甘薯淀粉溶液呈非线性形状，稀溶液浓度下降，或浓度低于缠结浓度（c（e））。马铃薯和甘薯淀粉溶液的ce值分别为0.43%和0.54%。这些结果表明，与甘薯淀粉溶液相比，ce值对马铃薯淀粉溶液网络形成的影响更为显著。马铃薯和甘薯淀粉溶液在浓度小于ce时几乎不发生剪切稀化行为，而在浓度等于或大于ce时接近剪切稀化行为。类似地，马铃薯和甘薯淀粉溶液很少类似于假塑性状态时，浓度低于或等于ce，而假塑性行为时，浓度高于ce。(C)2016爱思唯尔B.V.保留所有权利。
The hydrodynamic properties of potato starch and sweet potato starch in dilute and semi-dilute aqueous solutions were studied using a Ubbelohde viscometer, a transmission electron microscope, and steady shear rheological measurements. The results indicated that the potato starch solutions showed a linear shape of the eta(red) versus c curves. The sweet potato starch solutions presented a non-linear shape with a downturn in dilute solutions, or the concentrations were lower than entanglement concentration (c(e)). The ce values of the potato and sweet potato starch solutions were 0.43% and 0.54%, respectively. These findings indicated that the impact of the ce value on the network formation of the potato starch solutions was much more significant compared with the impact on the sweet potato starch solutions. The potato and sweet potato starch solutions showed shear thinning behaviour hardly occurs when the concentrations were less than ce, while shear thinning behaviour approached when the concentrations were equal to or greater than ce. Similarly, the potato and sweet potato starch solutions rarely resembled a pseudo plastic state when the concentrations were lower than or equal to ce, while the pseudoplastic behaviour developed when the concentrations were higher than ce. (C) 2016 Elsevier B.V. All rights reserved.