Some Factors which Influence the Rheological Properties of Starch Gels

Collison, R.; Elton, G. A. H.

doi:10.1002/star.19610130504

Cited by 24 publications

(11 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The intrinsic difficulties encountered in the evaluation of the yield stress are tightly bound to the time-dependent properties usually accompanying plasticity [646]. Various approaches to the yield stress evaluation have been discussed and compared in several papers [647][648][649][650][651][652][653][654][655][656]. In particular, mention is made of the analysis performed by Navickis and Bagley, with reference to concentrated dispersions of closely packed, deformable gel particles [657].…”

Section: Polymer Matricesmentioning

confidence: 99%

Rheology of polysaccharide systems

Lapasin

Pricl

1995

Rheology of Industrial Polysaccharides: Theory and Applications

View full text Add to dashboard Cite

The transport properties and, specifically, the rheological behavior of real and complex materials such as polysaccharide systems can be significantly affected by several factors, mainly related to molecular and supermolecular features. Most of these factors are common to all polymeric systems, as they have universal character; others are peculiar to carbohydrate polymers. If we bear in mind the concepts discussed in §1.4, we can easily imagine for polysaccharides a variety of structural conditions much wider than that generally observed for synthetic polymers. On both molecular and supermolecular scales, polysaccharides possess special characteristics that reflect specific behavior so that different classes of materials can be identified.Let us consider the molecular scale first: at this level, the polymer backbone and its related features, such as its length in solution, shape, stitfuess and the eventual presence of ionizable groups, playa major role in determining the macroscopic properties of the system, including its rheology. Many of these molecular parameters correlate among themselves (e.g. chain stitfuess and length); others must be combined with external factors such as, for instance, the characteristics of the solvent medium. These latter may, in turn, exert an influence on the conformation adopted by the macromolecule in the medium itself, as well as on the possibility of forming supermolecular structures. In other words, changes in ionic strength, the nature of counterions, temperature or other solvent parameters may induce a conformational transition, thus modifying the hydrodynamic resistance of the macromolecule to flow. Also, if the polymer concentration is high enough, the variations described above may promote structural changes at a supermolecular level and, accordingly, modifications in the rheological behavior. Before leaving this brief comment on solvent characteristics we must mention the viscosity although, R. Lapasin et al. (eds.), Rheology of Industrial Polysaccharides: Theory and Applications

show abstract

Section: Polymer Matricesmentioning

confidence: 99%

Rheology of polysaccharide systems

Lapasin

Pricl

1995

Rheology of Industrial Polysaccharides: Theory and Applications

View full text Add to dashboard Cite

show abstract

“…Structural differences of swollen granule remnants, commonly referred to as ghosts, correlated strongly with the rheological behavior of starch (Fannon and BeMiller 1992). In addition, the temperature and mechanical treatments used in the pasting procedure could affect the rigidity of cereal starch gels (Collison and Elton 1961, Christianson et al 1986, Doublier and Choplin 1989 and the viscoelastic properties of wheat starch pastes (Wong and Lelievre 1981). High shear caused extensive starch granule rupture (Svegmark and Hermansson 1990).…”

mentioning

confidence: 99%

Effects of Granular Structures on the Pasting Behaviors of Starches

1997

View full text Add to dashboard Cite

Japonica (Tainung 67 [TNu67]) and waxy (Taichung 70 [TCW70]) rice, normal and waxy corn, and cross‐linked waxy rice and corn starches were used in an investigation of the influence of the granular structure on the pasting behavior of starch, using small amplitude oscillatory rheometry. Both normal corn and normal rice (TNu67) starches had the highest storage moduli (G′), followed by their cross‐linked versions; native waxy corn and rice starches had the lowest. Native waxy starches showed paste characteristics (G′ < 500 Pa; tan δ > 0.2) at concentrations of up to 35%. However, cross‐linked waxy starches exhibited gel behavior at 10% concentration (cross‐linked TCW70) or higher (cross‐linked waxy corn starch). The degrees of swelling power were in the order: TCW70 > native waxy corn > TNu67 ≅ cross‐linked TCW70 ≅ normal corn ≅ cross‐linked waxy corn starches. Solubilities were in the order: normal corn > TNu67 > native waxy > cross‐linked waxy starches. The addition of 2% purified amylose from indica rice (Kaohsiung Sen 7) did not induce gelation of waxy corn starch. Swelling powers of normal corn, TNu67, and crosslinked waxy starches were similar, but normal corn and TNu67 had much higher G′ value. Such results implied that the formation of gel structure was governed by the rigidity of swollen granules and that the hot‐water soluble component could strengthen the elasticity of the starch gel or paste.

show abstract

“…Another important observation is the reduction of the retrogradation of starch [26]. The different emulsifiers available nowadays influence the gelatinisation temperatures of different starches in variable ways [25].…”

Section: Interaction Of Datem With Starchmentioning

confidence: 99%