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The effects of entanglement concentration on the hydrodynamic properties of cereal starches

Byline: Li Guo, Juanjuan Zhang, Jian Hu, Xianfeng Du, Bo Cui Keywords: entanglement concentration; hydrodynamic properties; cereal starches; dilute aqueous solutions; semi-dilute aqueous solutions Abstract BACKGROUND The hydrodynamic properties of four cereal starches in dilute and semi-dilute aqueo... Full description

Journal Title: Journal of the Science of Food and Agriculture July 2017, Vol.97(9), pp.2795-2802
Main Author: Guo, Li
Other Authors: Zhang, Juanjuan , Hu, Jian , Du, Xianfeng , Cui, Bo
Format: Electronic Article Electronic Article
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Subjects:
ID: ISSN: 0022-5142 ; E-ISSN: 1097-0010 ; DOI: 10.1002/jsfa.8107
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recordid: wj10.1002/jsfa.8107
title: The effects of entanglement concentration on the hydrodynamic properties of cereal starches
format: Article
creator:
  • Guo, Li
  • Zhang, Juanjuan
  • Hu, Jian
  • Du, Xianfeng
  • Cui, Bo
subjects:
  • Entanglement Concentration
  • Hydrodynamic Properties
  • Cereal Starches
  • Dilute Aqueous Solutions
  • Semi‐Dilute Aqueous Solutions
ispartof: Journal of the Science of Food and Agriculture, July 2017, Vol.97(9), pp.2795-2802
description: Byline: Li Guo, Juanjuan Zhang, Jian Hu, Xianfeng Du, Bo Cui Keywords: entanglement concentration; hydrodynamic properties; cereal starches; dilute aqueous solutions; semi-dilute aqueous solutions Abstract BACKGROUND The hydrodynamic properties of four cereal starches in dilute and semi-dilute aqueous solutions were investigated using an Ubbelohde viscometer, a transmission electron microscope and steady shear rheological measurements. RESULTS The results indicated that the starch solutions showed the nonlinear shape of the I*.sub.sp/c versus c curves in dilute solutions, followed by a linear increase to different extents thereafter. The intrinsic viscosity might be positively correlated with the entanglement concentration (c.sub.e). Compared to normal maize and wheat starch solutions, c.sub.e influences more significantly the network formation of normal and waxy rice starch solutions. At concentrations [less than or equal to] c.sub.e, the gelatinized cereal starch solutions hardly exhibit shear thinning behavior, whereas shear thinning behavior developed at concentrations > c.sub.e, at which the solutions were pseudoplastic and thixotropic. CONCLUSION The obtained information will be very useful, based on c.sub.e as a reference value, in regulating the starch concentration suitable for different industrial applications. [c] 2016 Society of Chemical Industry
language:
source:
identifier: ISSN: 0022-5142 ; E-ISSN: 1097-0010 ; DOI: 10.1002/jsfa.8107
fulltext: fulltext
issn:
  • 0022-5142
  • 00225142
  • 1097-0010
  • 10970010
url: Link


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titleThe effects of entanglement concentration on the hydrodynamic properties of cereal starches
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descriptionByline: Li Guo, Juanjuan Zhang, Jian Hu, Xianfeng Du, Bo Cui Keywords: entanglement concentration; hydrodynamic properties; cereal starches; dilute aqueous solutions; semi-dilute aqueous solutions Abstract BACKGROUND The hydrodynamic properties of four cereal starches in dilute and semi-dilute aqueous solutions were investigated using an Ubbelohde viscometer, a transmission electron microscope and steady shear rheological measurements. RESULTS The results indicated that the starch solutions showed the nonlinear shape of the I*.sub.sp/c versus c curves in dilute solutions, followed by a linear increase to different extents thereafter. The intrinsic viscosity might be positively correlated with the entanglement concentration (c.sub.e). Compared to normal maize and wheat starch solutions, c.sub.e influences more significantly the network formation of normal and waxy rice starch solutions. At concentrations [less than or equal to] c.sub.e, the gelatinized cereal starch solutions hardly exhibit shear thinning behavior, whereas shear thinning behavior developed at concentrations > c.sub.e, at which the solutions were pseudoplastic and thixotropic. CONCLUSION The obtained information will be very useful, based on c.sub.e as a reference value, in regulating the starch concentration suitable for different industrial applications. [c] 2016 Society of Chemical Industry
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