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The effect of amylose content from differing botanical sources on the nonlinear viscoelastic properties of semidilute solutions of maize starches*
Author(s) -
Carriere C. J.
Publication year - 1999
Publication title -
journal of applied polymer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.575
H-Index - 166
eISSN - 1097-4628
pISSN - 0021-8995
DOI - 10.1002/(sici)1097-4628(19990919)73:12<2429::aid-app11>3.0.co;2-b
Subject(s) - amylose , amylopectin , chemistry , thickening , viscoelasticity , thickening agent , polysaccharide , food science , chemical engineering , starch , materials science , organic chemistry , polymer science , composite material , engineering
The effect of the addition of potato or maize on the shear‐thickening behavior of semidilute solutions of maize was examined. The experiments were conducted at 25°C using 90/10 weight–weight dimethyl sulfoxide (DMSO)–water as the solvent. The addition of amylose to maize amylopectin reduced and eventually eliminated the observed shear‐thickening behavior of maize amylopectin. When potato amylose was combined with maize amylopectin, the shear‐thickening phenomenon was observed up to a total amylose content of 10% by weight. For maize amylose, the shear‐thickening behavior was eliminated at an amylose content of 5%. Maize amylose is thus more effective in inhibiting the formation of the structure formed after the shear‐thickening region than potato amylose. This result indicates that the amylose obtained from potatoes interacts differently, or entangles differently, with maize amylopectin than does the amylose obtained from maize. © 1999 John Wiley & Sons, Inc. J Appl Polym Sci 73: 2429–2436, 1999