کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
11010953 1804489 2019 28 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Shear-thickening behavior of gelatinized waxy starch dispersions promoted by the starch molecular characteristics
ترجمه فارسی عنوان
رفتار ضخیم شدن قلیائی پراکندگی نشاسته واکسن ژلاتینی باعث افزایش ویژگی های مولکولی نشاسته می شود
کلمات کلیدی
نشاسته های واکسن ژلاتینی، ریلیز پراکندگی، ضخیم شدن برش، بازیابی ساختاری، عقب کشیدن،
موضوعات مرتبط
علوم زیستی و بیوفناوری بیوشیمی، ژنتیک و زیست شناسی مولکولی زیست شیمی
چکیده انگلیسی
An unusual shear-thickening behavior was observed in 10% w/w gelatinized waxy potato and waxy corn starch dispersions at shear rates around 20 s−1. However, the phenomenon was not found in gelatinized dispersions of waxy rice. The aim of this study was to investigate reasons for the observed shear-thickening behavior as well as its relationship with the amylopectin molecular structure. This unique phenomenon only appears at a shear rate of about 20 s−1 during the increasing shear rate stage of the first cycle of a two-cycle steady shear flow test. After 7 d storage, the shear-thickening behavior of waxy potato starch dispersions disappeared, while it remained in waxy corn starch dispersions. A small strain temperature sweep test applied to waxy potato starch dispersions stored for 7 d showed a significant increase in the elastic behavior of dispersions at temperatures lower than 60 °C. This behavior was not observed on fresh and 7 d stored waxy corn and waxy rice dispersions. The study provides valuable information on a unique rheological behavior of waxy starch dispersions and its relationship to the amylopectin structure, thus opening opportunities for the design of novel foods with desired nutritional and textural properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 121, January 2019, Pages 120-126
نویسندگان
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