Steady and dynamic shear rheology of sweet potato starch-xanthan gum mixtures
Steady and dynamic shear rheology of sweet potato starch-xanthan gum mixtures
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DOI：
10.1016/j.foodchem.2009.02.076
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发表时间：
2009-10-01
期刊：
影响因子：
8.8
通讯作者：
Yoo, Byoungseung
中科院分区：
文献类型：
--
作者：
Choi, Hae M.;Yoo, Byoungseung
在稳态和动态剪切条件下，研究了不同浓度（0.2- 0.6%w/w）黄原胶对甘薯淀粉（SPS）糊流变特性的影响。黄原胶的存在导致SPS的稠度指数和叶片屈服应力的增加。温度对SPS-黄原胶混合物表观粘度的影响可用Arrhenius方程描述。动态模量（G '，C“，和η（中心点））的混合物的值随着黄原胶浓度的增加而增加，而tan δ值下降。黄原胶的加入有助于SPS浆料的弱网络的弹性性能。黄原胶的存在强烈影响老化过程中凝胶化的结构发展速率常数（k）。这表明，淀粉中的直链淀粉组分与黄原胶之间的不相容现象引起的相分离过程可以增加SPS-黄原胶混合物的弹性特性。(C)2009爱思唯尔有限公司版权所有。
The effect of xanthan gum at different concentrations (0.2-0.6% w/w) on the theological properties of sweet potato starch (SPS) pastes was evaluated under steady and dynamic shear conditions. The presence of xanthan resulted in an increase in the consistency index and vane yield stress of SPS. The effect of temperature on the apparent viscosity of SPS-xanthan mixtures is well described by the Arrhenius equation. Dynamic moduli (G', C '', and eta(center dot)) values of the mixtures increased with an increase in xanthan concentration while the tan 6 values decreased. The addition of xanthan appeared to contribute to the elastic properties of the weak network of the SPS pastes. The structure development rate constant (k) of gelation during ageing was strongly influenced by the presence of xanthan. This suggests that the phase separation process caused by the incompatibility phenomena between the amylose component in starch and xanthan can increase the elastic characteristics of the SPS-xanthan mixtures. (C) 2009 Elsevier Ltd. All rights reserved.