CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS .1. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE-THAW STABILITY
CHANGES IN RHEOLOGICAL PROPERTIES OF HYDROXYPROPYL POTATO STARCH PASTES DURING FREEZE-THAW TREATMENTS .1. A RHEOLOGICAL APPROACH FOR EVALUATION OF FREEZE-THAW STABILITY
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DOI：
10.1111/j.1745-4603.1992.tb00526.x
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发表时间：
1992-01-01
影响因子：
3.2
通讯作者：
KIM, HR
中科院分区：
文献类型：
--
作者：
ELIASSON, AC;KIM, HR
采用基本流变学方法研究了羟丙基马铃薯淀粉糊的冻融稳定性。通过比较不同离心力下的流变学和水解度，评价了冻融循环次数对解冻淀粉糊加热过程中复数模数(G*)和相角(Delta)变化的影响。离心力影响了第一次脱水的检测以及关于冻融循环次数的脱水程度。当淀粉糊发生脱水时，在52.5-53.8℃的加热过程中，G*形成一个明显的峰。随着冻融循环次数的增加，峰值的幅度变大。此外，这种流变学方法的结果提供了失稳过程的信息，并为检测和预测淀粉糊的冻融稳定性程度提供了一种简单的方法。用该方法可以成功地研究在-20℃下储存时间和冻结速度对淀粉糊冻害程度的影响。
A fundamental rheological method was used to study the freeze-thaw stability of hydroxypropyl potato starch pastes. The effect of the number of freeze-thaw cycles on the changes in complex modulus (G*) and phase angle (delta) during heating of the thawed starch pastes was evaluated by comparing the rheological measurements with the measurements of syneresis at different centrifugal forces. The centrifugal forces influenced the detection of the first syneresis as well as the extent of syneresis, with regard to the number of freeze-thaw cycles. When starch pastes exhibited syneresis, the G*formed a distinctive peak during heating at 52.5-53.8C. The magnitude of the peak became bigger with number of freeze-thaw cycles. Furthermore, the results of this rheological method give information on the destabilization process and provide a simple method for detection and prediction of the extent of freeze-thaw stability of starch paste. With this method, the effect of the storage period at - 20C, and the freezing rate, on the extent of freeze-damage of starch pastes could be investigated successfully.