Effect of flaxseed gum addition on rheological properties of native maize starch

Wang Y., Wang L., Li D., Oezkan N., Chen X. D., Mao Z.

JOURNAL OF FOOD ENGINEERING, cilt.89, sa.1, ss.87-92, 2008 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 89 Sayı: 1
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.jfoodeng.2008.04.005
  • Dergi Adı: JOURNAL OF FOOD ENGINEERING
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.87-92
  • Anahtar Kelimeler: rheological properties, flaxseed gum, maize starch, DIFFERENT MOLECULAR-WEIGHTS, FOOD HYDROCOLLOIDS CONTROL, WAXY CORN STARCH, XANTHAN GUM, GUAR GUM, RETROGRADATION BEHAVIOR, DYNAMIC RHEOLOGY, STEADY FLOW, GELATINIZATION, MIXTURES
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

Both small amplitude oscillatory and steady shear measurements were carried out at 25 degrees C, 50 degrees C, and 75 degrees C in order to determine the theological properties of the mixtures of flaxseed gum (0.1-0.5%) and native maize starch (3%). It was found that the apparent viscosities of the samples increased with the increasing of flaxseed gum concentration. The apparent viscosities of the samples were fitted well to the power law model (the values of R-2 were between 0.954 and 0.999). The consistency index (K) of the gum-starch mixtures increased with the increasing of flaxseed gum concentration. The gum-starch mixtures showed gel-like behavior since the storage modulus (G') was much larger than the loss modulus (G '') and the frequency dependence of both modulus was not significant. The G' and G '' of the gum-starch mixtures was increased with the increasing of flaxseed gum concentration. The influence of temperature was more significant for the flaxseed gum-maize starch mixtures compared to maize starch gel. (c) 2008 Elsevier Ltd. All rights reserved.