Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities

Abstract

The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellulose (HPMC) (from 0.5 to 2.0% w/w, starch basis) with three different viscosities (40–60, 80–120, and 2,600–5,600 mPa⋅s) to corn starch (30% w/w, total basis) gels. Average viscosimetric molecular weights (Mv) of tested HPMC were determined (from 27.2 × 103 to 82.7 × 103 g/mol). Water retention capacity of HPMC varied linearly with Mv. The formation and curation of gels were monitored by rheology employing consecutive steps such as heating ramp (25–90°C), time sweep (90°C), cooling ramp (90–25°C), time sweep (25°C), and frequency sweep. Additionally, creep-recovery tests were performed. HPMC above 1.5% w/w delayed the range of gelatinization temperature of starch up to 2°C. Viscoelasticity and stiffness of corn starch gels with HPMC depend on both the amount of polymer added and Mv of the HPMC. Finally, to achieve corn gels with mimetic viscoelastic properties to wheat gel (with constant total solids), HPMC with relatively low viscosity (low Mv) is necessary to be added at certain content.

Thermal and Rheological Properties of Gluten-Free, Starch-Based Model Systems Modified by Hydrocolloids

“…At room temperature, starch granules do not dissolve and starch behaves as a suspension of starch granules. Low viscosity of starch granule suspension is consistent with the results obtained by Montes et al [65]. The starch granules are expected to be rigid and there are no long-range interactions between them.…”

Investigating the individual effects of salt, sucrose and native starch on the gelation and rheological behaviour of debranched cassava starch

“…Nwokocha et al (2009) have reported that the G 0 and G 00 of 8% cassava and cocoyam starch pastes increased continuously with increasing frequency. The G 0 of native Bengal gram starch (Wani et al, 2019), potato starch (Bertolini et al, 2005), corn and wheat starch gels (Montes et al, 2022) also increased with the increase in angular frequency, indicating typical weak gels.…”

Rheological and optical response of hydroxypropyl methylcellulose under variable temperatures for optical switching based on thermo‐optical effect

“…6 Among the cellulose-ether derivatives, hydroxypropyl methylcellulose (HPMC) is known for its tunable rheological behavior, good elasticity, and insulating character. 7,8 The flow properties under variable shearing of HPMC are studied as a function of used solvent, 9 chemical modification, 10 or in the presence of other additives, like hydroxypropyl starch, 11 collagen, 12 corn starch, 13 curdlan, 14 and so on. Depending on the experimental conditions (temperature, solvent, solution concentration, molecular weight, additive type), it is revealed that HPMC displays a viscosity that is shear-dependent to some extent and its viscoelastic character can be similar to that of gels or viscous fluids.…”