|
Titre :
|
The gelation of dialdehyde starch
|
|
Auteurs :
|
S. Veelaert ;
D. De Wit ;
K. Gotlieb ;
R. Verhe
|
|
Type de document :
|
article/chapitre/communication
|
|
Année de publication :
|
1997
|
|
Format :
|
p. 131-139
|
|
Langues:
|
= Anglais
|
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Catégories :
|
CHIMIE
|
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Mots-clés:
|
AMIDON
;
RHEOLOGIE
;
TRAITEMENT THERMIQUE
|
|
Résumé :
|
The rheological behaviour of periodate oxidized potato starches has been investigated in both dilute and concentrated aqueous dispersions. On heating, low viscosity solutions were obtained at low concentrations and viscoelastic gels at high concentrations. During the gelation process, two types of gel structure were distinguished. First a particle gel is formed, and on continued heating and shearing, deformation and disruption of the granules is observed, resulting in the formation of a polymer network. The increasing stability of the particle gels with increasing degree of oxidation has been attributed to an increase in particle rigidity. The aldehyde groups in dialdehyde starch are supposed to reinforce the granular structures, as a result of intragranular hemiacetalization. The gel stability could be improved by adding native potato starch to the premix.
|
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Source :
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Carbohydrate Polymers, vol.32
|
