Rheological properties of rice starch-xanthan gum mixtures
Rheological properties of rice starch-xanthan gum mixtures
复制标题
DOI：
10.1016/j.jfoodeng.2005.04.002
复制
发表时间：
2006-07-01
影响因子：
5.5
通讯作者：
Yoo, B
中科院分区：
文献类型：
--
作者：
Kim, C;Yoo, B
研究了不同黄原胶浓度(0%、0.2%、0.4%、0.6%和0.8%w/w)下大米淀粉-黄原胶混合物(5%w/w)在稳态剪切和动态剪切条件下的流变特性。大米淀粉-黄原胶混合物在25℃下表现出较高的剪切稀化流动行为(n=0.13~0.24)，粘度指数(K)和表观粘度(ETA(a，100))随着黄原胶浓度的增加而增大。在25-70摄氏度的温度范围内，混合物遵循阿累尼乌斯温度关系。随着黄原胶浓度的增加，黄原胶的活化能(1.83-9.89kJ/mol)减小，储存率(G‘)和损失率(G’)增大。在不同黄原胶浓度下的动态(ETA*)和稳态剪切(ETA(A))粘度符合Cox-Merz叠加规则，并应用了位移因子(α)。位移因子的大小在0.307-0.478之间。在4℃时效10h的过程中，G‘值在早期迅速增加，几小时后达到平台区。大米淀粉-黄原胶混合物的凝胶化速率常数k随黄原胶浓度的增加而增大。(C)2005爱思唯尔有限公司。保留所有权利。
Rheological properties of rice starch-xanthan gum mixtures (5% w/w) at different xanthan gum concentrations (0%, 0.2%, 0.4%, 0.6%, and 0.8% w/w) were evaluated in steady and dynamic shear. The rice starch-xanthan gum mixtures at 25 degrees C showed high shear-thinning flow behavior (n = 0.13-0.24), and consistency index (K) and apparent viscosities (eta(a,100)) increased with the increase in xanthan gum concentration. In the temperature range of 25-70 degrees C, mixtures followed the Arrhenius temperature relationship. Activation energy (1.83-9.89 kJ/mol) decreased and storage (G') and loss (G') moduli increased with the increase in xanthan gum concentration. The dynamic (eta*) and steady shear (eta(a)) viscosities at several xanthan gum concentrations followed the Cox-Merz superposition rule with the application of shift factor (alpha). Magnitudes of shift factor were in the range of 0.307-0.478. During aging at 4 degrees C for 10 h, the values of G' were found to increase rapidly the early stage and attained the plateau region after a few hours. The increase in rate constant (k) in gelation of rice starch-xanthan gum mixtures was a function of xanthan gum concentration. (c) 2005 Elsevier Ltd. All rights reserved.