کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605732 880358 2007 6 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels
چکیده انگلیسی

Rheological characterisation of uncross-linked (UPS) and cross-linked (CPS) waxy maize starch with pectin was conducted to determine the influence of pectin on the properties of the starch. The viscoelastic behaviour of 5% (w/v) gel systems containing UPS and CPS polysaccharides at 25 °C was evaluated by small angle deformation oscillation rheometry. Viscoelasticity measurements of the cross-linked polysaccharides indicated that the elastic component increased after cross-linking. Among all gels studied, the properties of the CPS mixtures (ratios 2:3 and 3:2) showed quite high storage (G′) and loss (G″) moduli (compared with gels of other ratios), indicating that gels of these two particular ratios had the greatest degree of elasticity and were very well structured. The results suggest that cross-linking between starch and pectin molecules can give rise to novel rheological properties.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 21, Issue 8, December 2007, Pages 1296–1301
نویسندگان
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