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http://dx.doi.org/10.3746/jkfn.2016.45.10.1525

Rheological Properties of Cross-Linked Potato Starch  

Choi, Moonkyeung (Department of Food and Nutrition, Kyung Hee University)
Heo, Hye Mi (Department of Food and Nutrition, Kyung Hee University)
Jin, Yong-Ik (Highland Agriculture Research Institute, RDA)
Chang, Dong-Chil (Highland Agriculture Research Institute, RDA)
Kim, Misook (Department of Food Science and Nutrition, Dankook University)
Lee, Youngseung (Department of Food Science and Nutrition, Dankook University)
Chang, Yoon Hyuk (Department of Food and Nutrition, Kyung Hee University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.45, no.10, 2016 , pp. 1525-1531 More about this Journal
Abstract
The objective of the present study was to investigate the rheological properties of potato starch cross-linked with different concentrations (0, 0.125, 0.25, and 0.5%, w/v) of cross-linking agents (10 g of adipic acid and 40 g of acetic anhydride). Cross-linked potato starch dispersions showed shear-thinning behaviors (n=0.43~0.63) at $25^{\circ}C$. Apparent viscosity (${\eta}_{a,100}$), consistency index (K), and yield stress (${\sigma}_{oc}$) significantly increased with an increase in the concentrations of cross-linking agents from 0.125 to 0.5% (w/v). Storage modulus (G') and loss modulus (G'') increased, whereas complex viscosity (${\eta}^*$) was reduced with increasing frequency (${\omega}$) from 0.63 to 62.8 rad/s. Magnitudes of G' and G'' for cross-linked potato starch were significantly increased with an elevation in the concentrations of cross-linking agents. G' values of cross-linked potato starches were significantly higher than G'', indicating that the starches had more elastic properties than viscous properties. Cox-Merz rule was not applicable to potato starch dispersions.
Keywords
cross-linking; potato starch; rheological property; adipic acid;
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