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RHEOLOGICAL AND CALORIMETRIC PROPERTIES OF HEATED CORN STARCH‐SOYBEAN PROTEIN ISOLATE DISPERSIONS
Author(s) -
LIAO HJ.,
OKECHUKWU P.E.,
DAMODARAN S.,
RAO M.A.
Publication year - 1996
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.1745-4603.1996.tb00084.x
Subject(s) - starch , rheology , differential scanning calorimetry , endothermic process , materials science , dispersion (optics) , corn starch , dynamic mechanical analysis , chromatography , chemistry , food science , composite material , polymer , thermodynamics , organic chemistry , physics , adsorption , optics
Differential scanning calorimetric (DSC) data on 10% (w/w) corn starch dispersion showed one endothermic peak and on soybean protein (SP) isolate dispersions two peaks attributed to 7S and 11S globulins. In corn starch‐SP isolate mixtures, thermal transitions appear to occur independently of one another. Dynamic rheological data over 0.63–62.9 rad s ‐1 revealed weak gel‐like behavior of both 10% corn starch and SP isolate dispersions with magnitudes of storage modulus (G′) being significantly higher than those of loss modulus (G″) and both exhibiting slight frequency‐dependence; G′ of corn starch dispersion was higher than that of SP isolate and in mixed dispersions its magnitude decreased with increase in proportion of protein. The Maxwell model described creep‐compliance data on dispersions high in corn starch, while the Burgers model described dispersions high in SP isolate. Plots of protein/starch ratio versus G′ and instantaneous elastic modulus showed similar trends in phase separation and inversion.