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RHEOLOGICAL BEHAVIOUR OF MIXED GELS OF WHEAT STARCH AND ETHYL(HYDROXYETHYL)CELLULOSE
Author(s) -
LARSSON HELENA,
ELIASSON ANNCHARLOTTE
Publication year - 1999
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.1745-4603.1999.tb00210.x
Subject(s) - rheology , hydroxyethyl cellulose , hydroxyethyl starch , starch , cellulose , materials science , ethyl cellulose , food science , chemical engineering , polymer science , composite material , chemistry , organic chemistry , polymer , biochemistry , engineering
Gelatinisation of wheat starch (6%) in the presence of a nonionic amphiphilic polymer, ethyl(hydroxyethyl)cellulose (EHEC) has been studied. Concentration (0.1–1 wt %) and molecular weight (approximately 80,000–350,000) of EHEC were shown to influence the rheological behaviour of the pastes at 60C, and the gels after 340 min storage at 25C. Two separated regions in the mechanical spectra (0.01–10 Hz) were observed for the mixed gels at 25C with the highest concentration of EHEC. This behaviour suggested long range (overall gel properties) and the influence of short range (molecular entanglements) interactions.