Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions


Wang B., Li D., Wang L., ÖZKAN N.

CARBOHYDRATE POLYMERS, vol.79, no.4, pp.1130-1139, 2010 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 79 Issue: 4
  • Publication Date: 2010
  • Doi Number: 10.1016/j.carbpol.2009.10.053
  • Title of Journal : CARBOHYDRATE POLYMERS
  • Page Numbers: pp.1130-1139
  • Keywords: Rheological properties, Anti-thixotropy, Thixotropy, Waxy maize starch, RHEOLOGICAL PROPERTIES, TAPIOCA STARCH, CORN STARCH, XANTHAN GUM, BEHAVIOR, MIXTURES, SUCROSE, XYLOGLUCAN, GLUCOSE, PASTES

Abstract

The effects of pasting conditions, testing temperature, and shear rate on the anti-thixotropy of waxy maize starch (WMS) dispersions were investigated in this study. Activation energy and viscoelastic properties of the WMS dispersions were also determined to understand the anti-thixotropy of these dispersions. The WMS dispersions (5.0 wt.%) displayed both thixotropic and anti-thixotropic properties in loop and shear recovery tests, depending on pasting conditions and testing temperature. The standard anti-thixotropy test indicated anti-thixotropy of WMS dispersions only appeared at a certain shear rate range. When WMS dispersion was pasted more completely, the shear rate range for anti-thixotropy became wider, also the sample showed improved heat stability. The anti-thixotropy of the WMS dispersions was ascribed to re-range of the amylopectin molecules under appropriate shear rates. The normal maize starch (NMS) dispersion (5.0 wt.%) could not display anti-thixotropy here, due to a different paste structure formed by amylose in the continuous phase. (c) 2009 Elsevier Ltd. All rights reserved.