Rheological and Morphological Properties of Carboxymethylcellulose/Starch Blends with or without ZnO and Their Applications as Inoculant Carrier

Coutinho, Marcio da Silva; Silva, Danielle Cristina Fernandes Da; Xavier, Gustavo Ribeiro; Rumjanek, Norma Gouvêa; Oliveira, Paulo Jansen de

doi:10.1002/masy.201100143

Cited by 4 publications

(2 citation statements)

References 26 publications

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“…Phase angle is a measure of the visco-elasticity of the starch gels and transition of from 0°to 90°indicates the transition of starch gels from solid to liquid nature. [40] In the present study, the phase angle of the starch gels ranged from 44°to 62°and differences were observed among the cultivars and also with root growth stage ( Table 3). The of VH starch was lower at 6-8 months of root maturity, but significantly higher at the final stages, that is, at 10th and 12th months.…”

Section: Rheological Propertiessupporting

confidence: 49%

Effect of Cultivar Difference and Root Growth Stage on the Thermal, Rheological, and In Vitro Digestibility Properties of Cassava Starch

2020

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The gelatinization, rheological, and in vitro digestibility properties of cassava starch isolated from the roots of five diverse cassava cultivars at different growth stages are studied. The thermal, rheological, and pasting properties of the starch vary significantly with the cultivar and the root growth stage. The onset gelatinization temperature (To) is significantly lower for the triploid starch of the cultivar, Sree Athulya; while the starch of the early maturing variety, Vellayani Hraswa has higher To. The popular normal duration edible variety, Malayan‐4 shows comparatively lower viscosity breakdown among the starches indicating its higher stability toward shear stress and temperature. All the starch gels exhibit weak gel properties. The resistant starch content of the starches shows no significant variation with the cultivar, ploidy level, and the growth stage of the crop. However, the slowly digestible starch content is lower for the edible cultivars. The cultivar type, its ploidy level, and root maturity have significant effect on the pasting, rheological, and in vitro digestibility properties of cassava starch. The results of this study help to identify the cultivar type and harvest stage for isolating starch to suit specific applications in food and other industries.

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Section: Rheological Propertiessupporting

confidence: 49%

Effect of Cultivar Difference and Root Growth Stage on the Thermal, Rheological, and In Vitro Digestibility Properties of Cassava Starch

2020

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“…Carboxymethyl cellulose is a polymer obtained from cellulose (Togrul and Arslan, 2003), used as a thickener, gelling agent and stabilizer (da Silva Coutinho, 2012;Gomez-Diaz and Navaza, 2004). Typically, CMC solutions exhibit shear thinning (Togrul and Arslan, 2003); although, depending on the conditions of technological operations, as well as carboxymethyl cellulose concentration in the solution, dilatation or thixotropy may also occur (Imeson, 2010).…”

Section: Introductionmentioning

confidence: 99%

Chemical and Process Engineering

Neupauer¹,

Kabziński²

2019

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The paper presents the impact of carrageenan addition on rheological characterisation of some hydrocolloid aqueous solutions during stirring with rotational speed changes. Carboxymethyl cellulose, guar gum and xanthan gum were used. Measurements were conducted in a vessel equipped with an anchor stirrer under rotational speed increase and decrease conditions, equivalent to a hysteresis loop rheological test. Rheological parameters were calculated using the power-law equation. It was found that a carrageenan addition generally causes a reduction of liquid apparent viscosity and time-dependent rheological behaviour intensification, with some exceptions.

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Rheological Properties of Xanthan Gum, Hydroxypropyl Starch, Cashew Gum and Their Binary Mixtures in Aqueous Solutions

Silva

Lucas

2018

Macromolecular Symposia

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Large volumes of drilling fluids are used while drilling oil wells. Water‐based fluids are widely used because they are generally less expensive and more environmentally correct than synthetic fluids. Polymers are used in drilling fluids with different functions. This article reports a study of the rheological behavior of solutions containing xanthan gum (XG), hydroxypropyl starch (HPS) and cashew gum (CG), as well as their binary mixtures, to evaluate the applicability of CG (an abundant product in Brazil's northeastern region) in aqueous fluid formulations. The results show the potential to use CG in mixtures with XG. The thixotropic effect is confirmed by hysteresis loop analysis; the rheological behavior is satisfactorily described by the Ostwald‐de Waele and Casson models; the aqueous solutions containing XG/HPS mixtures present higher consistency indexes than the XG/CG mixtures; and the activation energy values of the XG/CG mixtures are governed by the CG fraction.

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Rheological and Morphological Properties of Carboxymethylcellulose/Starch Blends with or without ZnO and Their Applications as Inoculant Carrier

Cited by 4 publications

References 26 publications

Effect of Cultivar Difference and Root Growth Stage on the Thermal, Rheological, and In Vitro Digestibility Properties of Cassava Starch

Effect of Cultivar Difference and Root Growth Stage on the Thermal, Rheological, and In Vitro Digestibility Properties of Cassava Starch

Chemical and Process Engineering

Rheological Properties of Xanthan Gum, Hydroxypropyl Starch, Cashew Gum and Their Binary Mixtures in Aqueous Solutions

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