کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
605922 1454446 2006 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Rheology-structure properties of waxy maize starch–gellan mixtures
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی شیمی کلوئیدی و سطحی
پیش نمایش صفحه اول مقاله
Rheology-structure properties of waxy maize starch–gellan mixtures
چکیده انگلیسی

Dynamic oscillatory shear and confocal laser scanning microscopy were used, respectively, to study the viscoelastic properties and ultrastructure of mixtures of unmodified waxy maize starch (3%) and gellan (0.005–0.05%), pasted at 75 and 90 °C. The two temperatures resulted in different rheological properties and ultrastructure. At 75 °C swollen and partially disrupted granules were observed, while at 90 °C the dominant feature was the presence of granule remnants. Addition of gellan produced mixtures with different elastic properties depending on the extent of granular disruption and gellan concentration in the mixture. Below 0.02% gellan, swollen and disrupted starch granules were surrounded by compact, yet slightly interconnected, gellan networks resulting in enhanced blends at both temperatures. Above such gellan concentration no enhancement was observed and gellan dominated the viscoelastic behavior of the mixtures because of the existence of more evenly distributed networks with swollen or disrupted starch granules exerting a weakening effect on the resulting structure.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 20, Issue 8, December 2006, Pages 1223–1230
نویسندگان
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