The effects of entanglement concentration on the hydrodynamic properties of cereal starches

Abstract

The obtained information will be very useful, based on c as a reference value, in regulating the starch concentration suitable for different industrial applications. © 2016 Society of Chemical Industry.

The relationship between entanglement concentration and physicochemical properties of potato and sweet potato starch dispersions

“…In particular, shear‐thinning behaviour is more obvious at higher frequency. The above results are generally in agreement with previous reports obtained using steady shear rheological analysis that the dilute aqueous solutions of starch change from Newtonian to shear‐thinning fluid when the starch concentrations increase beyond 0.4% with increasing concentrations (Che et al ., ; Guo et al ., ,b,c). Moreover, the curves almost superpose for the potato and sweet potato starch dispersions at concentrations ≤ c e , whereas the nonoverlapping curves are shown at concentrations > c e , which indicates c e also influences significantly η* of the potato and sweet potato starch dispersions.…”

“…The starches were defatted and deproteinised using methanol (85%, v/v) and chloroform/n‐butyl alcohol (4:1, v/v) as solvents, respectively. The amylopectin contents (g kg −1 ) of potato and sweet potato starches are 78.99 ± 0.01 and 77.30 ± 0.01, respectively (Guo et al ., ).…”

“…Based on the c e values (%, w/v) of potato starch (0.43%) and sweet potato starch (0.54%) (Guo et al ., ), the starch dispersions with different concentrations around c e (0.1–2.0%) were heated in a bath of boiling water with magnetic stirring (100 r.p.m.) for 30 min to completely gelatinise starch granules.…”

“…Currently, some physicochemical and digestibility properties of potato and sweet potato starches have been reported, but these studies on the potato and sweet potato starch dispersions with low concentrations remain unclear, especially in dilute and semi‐dilute aqueous dispersions (Guo et al ., ; Huang et al ., ; Van Hung et al ., ). As reported earlier (Guo et al ., , ), with increasing concentration in the dilute region, the random coils start to contact each other at the critical concentration ( c *) and then overlap at entanglement concentration ( c e ). We have found that the impact of the c e value on the network formation of the potato starch dispersion is much more significant than the impact on the sweet potato starch dispersion.…”

A New Strategy for Specific Qualities of Waxy Rice Breeding by Analyzing Physicochemical Properties Between Five Waxy Mutants and Corresponding Their Wild Types

“…It contents 80% starch of the dry weight, and almost all of the starch is amylopectin with only a small amount or no amylose (Bean et al 1984). Some studies suggest that the different waxy rice amylopectin structures have entirely different properties and applications (Guo et al 2019, Guo et al 2017, Precha Atsawanan et al 2018. Therefore, breeding waxy rice varieties with diverse amylopectin structures is an essential premise in expanding their application.…”