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標題: Viscoelastic changes of rice starch suspensions during gelatinization
作者: Hsu, S.
Lu, S.
Huang, C.
關鍵字: starch suspensions;gelatinization;viscoelasticity;fractal;cross-linking polymer;sol-gel transition;amylose content;flour;pastes;behavior;dispersions;potato;point;temperature;granule
Project: Journal of Food Science
期刊/報告no:: Journal of Food Science, Volume 65, Issue 2, Page(s) 215-220.
Dynamic rheometry was utilized to characterize viscoelastic changes during heat-induced gelatinization of 2 domestic rice starch suspensions, 1 from waxy and the other from indica rice. Gelatinization included 4 stages: suspension into sol, sol transition to gel, network destruction, and network strengthening. Increase in storage modulus (G') was observed as early as about 47 degrees C. For indica rice, the maximum value (G(max)') was higher, and the decrease afterwards was slower, owing to its higher amylose content. The effects of heating time and temperature were found additive. Sealing samples with oil affected the accuracy of measurement, Finally, the network of starch gels had a larger fractal dimension than that of soy protein isolates previously investigated, suggesting firmer food texture.
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2000.tb15982.x
Appears in Collections:化學工程學系所

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