Titre :
|
Rheological and thermal properties of aged starch pastes from three waxy maize genotypes
|
Auteurs :
|
R. Yuan ;
D. Thompson
|
Type de document :
|
article/chapitre/communication
|
Année de publication :
|
1998
|
Format :
|
p. 117-123
|
Langues:
|
= Anglais
|
Catégories :
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PHYSIQUE ETAT DE LA MATIERE
|
Mots-clés:
|
RHEOLOGIE
;
AMIDON DE MAIS
;
TEMPERATURE
;
MESURE
;
CHAUFFAGE
|
Résumé :
|
The rheological and thermal properties of aged starch gels (15:85 starch-water) from three waxy maize genotypes (wx, wx shl, and du wx) during storage (4 °C for up to 25 days) were studied. After storage, changes of storage modulus (G') and phase angle (delta) of the gels as a function of temperature were measured using oscillatory rheometry. For the du wx samples, G' at 25 °C increased rapidly during the first four days of storage at 4 °C, compared to the gradual increases over the 25-day storage period for the wx and wx shl samples. A peak in G' at 45 °C was observed during heating for the du wx samples after 10 days of storage and for the wx sample stored for 25 days. The G' peak may have been due to syneresis in the gels. Retrogradation of amylopectin of the aged starch samples was examined using differential scanning calorimetry.
|
Source :
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Cereal Chemistry, vol Vol 75, n° 1,
|