Titre :
|
Rheological properties of sago starch
|
Auteurs :
|
F. Ahmad ;
P. Williams
|
Type de document :
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article/chapitre/communication
|
Année de publication :
|
1998
|
Format :
|
p. 4060-4065
|
Langues:
|
= Anglais
|
Catégories :
|
INDUSTRIE AGRO-ALIMENTAIRE
|
Mots-clés:
|
AMIDON
;
GONFLEMENT
;
SOLUBILITE
;
RHEOLOGIE
;
CONGELATION
;
DECONGELATION
|
Résumé :
|
The swelling characteristics and rheological properties of 11 sago starches have been studied and compared to a number of commonly used starches. The swelling power of the sago starches were all very similar except for two samples which were known to contain a lower molecular mass amylose component. The swelling and solubility for these two samples were higher than the rest. The values for sago starches were similar to that for potato and tapioca starch, but higher than maize and pea starch. The storage modulus, G', of the sago starches as studied by small deformation oscillation measurements showed a rapid initial increase in G' followed by the development of a pseudoplateau. The dependence of G' on the molecular mass of the amylose followed the relationship G' proportional to M-0.4. Gels were formed only at sago starch concentrations of >3.5%, corresponding to an amylose concentration of similar to 1.0% and varied with concentration according to the relationship G' proportional to C-1.8 and G' proportional to C-2.5 for high and low amylose molecular mass samples, respectively.
|
Source :
|
Journal of Agricultural and Food Chemistry, vol.46
|