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http://dx.doi.org/10.3746/jfn.2008.13.3.245

Effect of Native and Acetylated Sweet Potato Starch on Rheological Properties of Composite Surimi Sol  

Kim, Bae-Young (Dept. of Food Science and Technology, Dongguk University)
Kim, Won-Woo (Dept. of Food Science and Technology, Dongguk University)
Yoo, Byoung-Seung (Dept. of Food Science and Technology, Dongguk University)
Publication Information
Preventive Nutrition and Food Science / v.13, no.3, 2008 , pp. 245-248 More about this Journal
Abstract
The effects of native sweet potato starch (NSPS) and sweet potato starch modified by acetylation (MSPS) on dynamic rheological properties of surimi sols were investigated by small-deformation oscillatory measurements. Dynamic frequency sweeps of surimi sols at $10^{\circ}C$ showed that the addition of NSPS and MSPS resulted in a reduction of storage modulus (G') and loss modulus (G"). The tan $\delta$ values (ratio of G"/ G') of all samples were in the range of $0.15{\sim}0.54$ over a wide range of frequency, indicating that all surimi sols are more elastic than viscous. The characteristic G' thermograms of surimi sols during heating from 10 to $90^{\circ}C$ were influenced by the addition of starch. The tan $\delta$ values of all samples were maintained nearly constant above $45^{\circ}C$, showing that the G' is proportional to the G" irrespective of starch effects.
Keywords
surimi; sweet potato starch; acetylation; rheology; dynamic modulus;
Citations & Related Records
Times Cited By KSCI : 3  (Citation Analysis)
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