THERMAL AND MECHANICAL-PROPERTIES OF CONCENTRATED RICE STARCH GELS OF VARYING COMPOSITION
THERMAL AND MECHANICAL-PROPERTIES OF CONCENTRATED RICE STARCH GELS OF VARYING COMPOSITION
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DOI：
10.1016/0308-8146(93)90134-2
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发表时间：
1993-01-01
期刊：
影响因子：
8.8
通讯作者：
JULIANO, BO
中科院分区：
文献类型：
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作者：
BILIADERIS, CG;JULIANO, BO
通过小振幅振荡剪切测量和差示扫描量热法研究了43种非蜡质水稻浓缩（25- 35%w/w）淀粉凝胶的热性能和机械性能，这些淀粉凝胶的直链淀粉含量和糊化特性不同。新鲜制备的凝胶的储能模量（G '）随着直链淀粉含量的增加而呈指数增加。tan δ与直链淀粉含量呈负线性关系（r =-0.75，p29%），稻米淀粉凝胶的tan δ值小于0.1，表明交联网络结构良好。在淀粉浓度为10-25%（w/w）范围内，储能模量与浓度的关系符合幂律关系，G'在C2.2-2.9之间变化（r>0.96，p
The thermal and mechanical properties of concentrated (25-35% w/w) starch gels of 43 non-waxy rices, varying in their amylose content and gelatinization characteristics, were investigated by small amplitude oscillatory shear measurements and differential scanning calorimetry. The storage modulus (G') of freshly prepared gels increased exponentially with increasing amylose content. An inverse linear relationship was also found between tan delta and amylose content (r = -0.75, p29%) rice starch gels exhibited tan delta values less than 0.1, indicating well cross-linked networks. At starch concentrations within 10-25% (w/w), the dependence of storage modulus on concentration followed power law relationships; G' varies as C2.2-2.9 (r>0.96, p