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On the Dispersion and Small‐Amplitude Oscillation Measurements of High Amylopectin Potato Starch
Author(s) -
OrtegaOjeda Fernando E.,
Larsson Helena,
Eliasson AnnCharlotte
Publication year - 2003
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.200390026
Subject(s) - amylopectin , shearing (physics) , differential scanning calorimetry , rheology , turbidity , starch , materials science , oscillation (cell signaling) , dissolution , optical microscope , analytical chemistry (journal) , chromatography , chemistry , amylose , thermodynamics , composite material , scanning electron microscope , food science , organic chemistry , biochemistry , physics , oceanography , geology
Differential scanning calorimetry (DSC), optical microscopy and turbidity measurements were used to define experimental conditions (time, temperature and shearing) for dissolving high amylopectin potato starch (HAPP) granules. A simple, less time consuming and non‐chemical method for preparing starch samples was established. Small‐amplitude oscillation measurements were used to characterise the behaviour of the resulting solutions. The DSC, microscopy and turbidity experiments showed that preparing the samples at 140 °C was necessary to dissolve HAPP, with no further detectable granule structures. Rheological measurements showed that the storage (G') and loss (G'') moduli increased with concentration. At a HAPP concentration of 2 % G'' > G' and the system behaved like a diluted solution. The frequency dependence also decreased with increasing concentration. At 14 % HAPP, the system showed more gel‐like properties with G' more or less independent of frequency.