Please use this identifier to cite or link to this item:
|標題:||Viscoelastic changes of rice starch suspensions during gelatinization||作者:||Hsu, S.
|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.||摘要:||
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.
|Appears in Collections:||化學工程學系所|
Show full item record
TAIR Related Article
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.