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Dynamic rheology of structural development in starch/decolourised hsian‐tsao leaf gum composite systems
Author(s) -
Lai LihShiuh,
Liao ChihLun
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1171
Subject(s) - starch , amylose , chemistry , dynamic mechanical analysis , rheology , modified starch , food science , potato starch , chemical engineering , materials science , organic chemistry , polymer , composite material , engineering
Abstract The gelling process of decolourised hsian‐tsao leaf gum (dHG)/starch mixtures was monitored as a function of starch/gum ratio and starch type using a dynamic rheometer. It was found that the gelling process followed first‐order kinetics. At starch/gum ratios of 5:1, 4:2 and 3:3, dHG interacted with starch synergistically, resulting in a marked increase in storage modulus ( G ′). Both the gelling reaction rate constant and plateau G ′ value as a function of starch/dHG ratio showed a maximum at a certain starch/gum ratio. These results indicated that a suitable starch/dHG ratio could facilitate the formation of a three‐dimensional network structure and the conversion of chains in the sol fraction into a gel. The maximum G ′ value reached depended on the unique chemistry of each starch. Mixed systems with tapioca starch generally showed lower plateau G ′ values than mixed systems with wheat or corn starch, possibly owing to the lower amylose content of tapioca starch. © 2002 Society of Chemical Industry