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VISCOELASTIC BEHAVIOUR DURING THE GELATINIZATION OF STARCH I. COMPARISON OF WHEAT, MAIZE, POTATO and WAXY‐BARLEY STARCHES
Author(s) -
ELIASSON A.C.
Publication year - 1986
Publication title -
journal of texture studies
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.593
H-Index - 54
eISSN - 1745-4603
pISSN - 0022-4901
DOI - 10.1111/j.1745-4603.1986.tb00551.x
Subject(s) - viscoelasticity , amylose , starch , dynamic modulus , materials science , dynamic mechanical analysis , potato starch , waxy corn , food science , starch gelatinization , agronomy , chemistry , composite material , polymer , biology
Dynamic measurements were used to characterize the viscoelastic behavior during gelatinization of wheat, maize, potato and waxy‐barley starches. During the experimental conditions used the curves of storage modulus (G′) and loss modulus (G″) versus temperature showed an initial peak for all starches, followed by a second peak at 90–95° C in the case of wheat and maize starches. Wheat starch gave a more viscous response than the other starches. The changes in G′ and G″ were correlated to the changes in gel volume and amylose leaching during the heating. The results were interpreted using a composite material as a model for the starch gel.