Rheological and structural properties of cold-water-swelling and heated cross-linked waxy maize starch dispersions prepared in apple juice and water

Yizhi Meng; M. A. Rao

doi:10.1016/j.carbpol.2005.01.012

Rheological and structural properties of cold-water-swelling and heated cross-linked waxy maize starch dispersions prepared in apple juice and water

Yizhi Meng
, M. A. Rao

Materials Science and Engineering

Cornell University

Research output: Contribution to journal › Article › peer-review

23 Scopus citations

Abstract

The rheological and structural characteristics of dispersions of a cold-water-swelling (CWS) starch and a cross-linked waxy maize (CLWM) starch (3-5% solids concentration) prepared in apple juice and water were studied. At equal starch concentration, the mass fraction of CLWM granules was higher than of CWS starch, and that of either starch prepared in apple juice was higher than in water. The G′ and G″ vs. angular frequency profiles of both starches resembled those of dilute cross-linked gels. For both starches, time-dependent flow behavior was observed and the power law consistency coefficient K increased with granule mass fraction in an exponential manner. The first normal coefficient, Ψ₁, of CWS dispersions exhibited stronger dependence on shear rate than of CLWM, probably due to the CWS granules being more deformable.

Original language	English
Pages (from-to)	291-300
Number of pages	10
Journal	Carbohydrate Polymers
Volume	60
Issue number	3
DOIs	https://doi.org/10.1016/j.carbpol.2005.01.012
State	Published - May 25 2005

Keywords

Apple juice
Cold-water-swelling starch
Cross-linked waxy maize starch
Rheological properties

Access to Document

10.1016/j.carbpol.2005.01.012

Cite this

@article{4cb539b2aaf244dc8bb051ae6ddcbe73,

title = "Rheological and structural properties of cold-water-swelling and heated cross-linked waxy maize starch dispersions prepared in apple juice and water",

abstract = "The rheological and structural characteristics of dispersions of a cold-water-swelling (CWS) starch and a cross-linked waxy maize (CLWM) starch (3-5\% solids concentration) prepared in apple juice and water were studied. At equal starch concentration, the mass fraction of CLWM granules was higher than of CWS starch, and that of either starch prepared in apple juice was higher than in water. The G′ and G″ vs. angular frequency profiles of both starches resembled those of dilute cross-linked gels. For both starches, time-dependent flow behavior was observed and the power law consistency coefficient K increased with granule mass fraction in an exponential manner. The first normal coefficient, Ψ1, of CWS dispersions exhibited stronger dependence on shear rate than of CLWM, probably due to the CWS granules being more deformable.",

keywords = "Apple juice, Cold-water-swelling starch, Cross-linked waxy maize starch, Rheological properties",

author = "Yizhi Meng and Rao, \{M. A.\}",

year = "2005",

month = may,

day = "25",

doi = "10.1016/j.carbpol.2005.01.012",

language = "English",

volume = "60",

pages = "291--300",

journal = "Carbohydrate Polymers",

issn = "0144-8617",

number = "3",

}

TY - JOUR

T1 - Rheological and structural properties of cold-water-swelling and heated cross-linked waxy maize starch dispersions prepared in apple juice and water

AU - Meng, Yizhi

AU - Rao, M. A.

PY - 2005/5/25

Y1 - 2005/5/25

N2 - The rheological and structural characteristics of dispersions of a cold-water-swelling (CWS) starch and a cross-linked waxy maize (CLWM) starch (3-5% solids concentration) prepared in apple juice and water were studied. At equal starch concentration, the mass fraction of CLWM granules was higher than of CWS starch, and that of either starch prepared in apple juice was higher than in water. The G′ and G″ vs. angular frequency profiles of both starches resembled those of dilute cross-linked gels. For both starches, time-dependent flow behavior was observed and the power law consistency coefficient K increased with granule mass fraction in an exponential manner. The first normal coefficient, Ψ1, of CWS dispersions exhibited stronger dependence on shear rate than of CLWM, probably due to the CWS granules being more deformable.

AB - The rheological and structural characteristics of dispersions of a cold-water-swelling (CWS) starch and a cross-linked waxy maize (CLWM) starch (3-5% solids concentration) prepared in apple juice and water were studied. At equal starch concentration, the mass fraction of CLWM granules was higher than of CWS starch, and that of either starch prepared in apple juice was higher than in water. The G′ and G″ vs. angular frequency profiles of both starches resembled those of dilute cross-linked gels. For both starches, time-dependent flow behavior was observed and the power law consistency coefficient K increased with granule mass fraction in an exponential manner. The first normal coefficient, Ψ1, of CWS dispersions exhibited stronger dependence on shear rate than of CLWM, probably due to the CWS granules being more deformable.

KW - Apple juice

KW - Cold-water-swelling starch

KW - Cross-linked waxy maize starch

KW - Rheological properties

UR - https://www.scopus.com/pages/publications/18144365481

U2 - 10.1016/j.carbpol.2005.01.012

DO - 10.1016/j.carbpol.2005.01.012

M3 - Article

AN - SCOPUS:18144365481

SN - 0144-8617

VL - 60

SP - 291

EP - 300

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

IS - 3

ER -

Rheological and structural properties of cold-water-swelling and heated cross-linked waxy maize starch dispersions prepared in apple juice and water

Abstract

Keywords

Access to Document

Other files and links

Fingerprint

Cite this