کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226595 464553 2006 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Influence of tamarind seed xyloglucan on rheological properties and thermal stability of tapioca starch
چکیده انگلیسی

Effects of xyloglucan (XG) on rheological properties and thermal stability of tapioca starch (TS) were investigated. Mechanical spectra of 5% w/w TS/XG mixtures changed from gel behavior to concentrated solution and showed higher loss tangent (G″/G′) with increasing XG concentration. Rapid visco-analysis profiles of 5% TS/XG mixtures at different mixing ratios revealed that peak and final viscosities increased with increasing XG content. From steady shear measurements at 25 °C, viscosities of gelatinized TS/XG mixtures were higher than those of TS pastes, while flow curves of both TS and TS/XG pastes showed shear thinning behavior. Apparent viscosities at 50 s−1 of TS and TS/XG pastes decreased with increasing temperature but the activation energy of TS/XG mixtures was lower than that of TS alone according to the Arrhenius plot, indicating improved heat stability of TS. Water separation of TS/XG pastes was also lower compared with that of TS alone from freeze–thaw cycle experiments. The results suggest that XG imparted more viscous, liquid-like rheological properties and heat stability to the gelatinized TS/XG mixtures.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 77, Issue 1, November 2006, Pages 41–50
نویسندگان
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