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

Wang B., Li D., Wang L., ÖZKAN N.

CARBOHYDRATE POLYMERS, cilt.79, sa.4, ss.1130-1139, 2010 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 79 Sayı: 4
  • Basım Tarihi: 2010
  • Doi Numarası: 10.1016/j.carbpol.2009.10.053
  • Dergi Adı: CARBOHYDRATE POLYMERS
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1130-1139
  • Anahtar Kelimeler: Rheological properties, Anti-thixotropy, Thixotropy, Waxy maize starch, RHEOLOGICAL PROPERTIES, TAPIOCA STARCH, CORN STARCH, XANTHAN GUM, BEHAVIOR, MIXTURES, SUCROSE, XYLOGLUCAN, GLUCOSE, PASTES
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

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.