Starch pastes thinning during high-pressure homogenization

Che L., Wang L., Li D., Bhandari B., Oezkan N., Chen X. D., ...Daha Fazla

CARBOHYDRATE POLYMERS, cilt.75, sa.1, ss.32-38, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 75 Sayı: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1016/j.carbpol.2008.06.004
  • Dergi Adı: CARBOHYDRATE POLYMERS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.32-38
  • Anahtar Kelimeler: Starch paste, Homogenization, Thinning, FAT GLOBULE SIZE, FUNCTIONAL-PROPERTIES, RHEOLOGICAL PROPERTIES, BOVINE-MILK, GELATINIZATION, DEGRADATION, POTATO, CORN, METHYLCELLULOSE, EMULSIONS
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

High-pressure homogenization induced thinning of potato and cassava starch paste was investigated. The starch slurries at a concentration of 2.0 wt.% were heated at 90 degrees C for 1 h and then rapidly cooled in tap water. The cooled starch pastes were homogenized at various pressures ranging from 0 to 100 MPa using a lab-scale high-pressure homogenizer. The influence of homogenizing pressure on the temperature, apparent viscosity, electrical conductivity, and percent light transmittance of homogenized starch pastes were determined. Temperatures of homogenized starch pastes increased linearly with the increase of the applied pressure, and the rate was 0.177 degrees C/MPa and 0.186 degrees C/MPa for potato and cassava starch pastes, respectively. After high-pressure homogenization, the apparent viscosities of the starch pastes decreased, while the percent light transmittances of them increased. However, the electrical conductivities of starch pastes were not affected by homogenization. (C) 2008 Elsevier Ltd. All rights reserved.