A rheological investigation of cereal starch pastes and gels. Effect of pasting procedures |
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| Institution: | 1. Laboratory of Food Chemistry and Biochemistry, KU Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;2. Polymer Chemistry and Materials Division, KU Leuven, Chemistry Department, Celestijnenlaan 200F, B-3001 Leuven, Belgium;3. Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Belgium;1. Faculty of Natural Sciences and Surveying, National Northeast University (UNNE), Institute of Basic and Applied Chemistry of Northeast Argentina, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460 Corrientes, 3400, Argentina;2. College of Agricultural and Forestry Engineering, University of Valladolid, Av. Madrid 57, 34004, Palencia, Spain;3. Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, ul. Komandorska 118/120, 53-345, Wroclaw, Poland;1. Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln 7647, New Zealand;2. Dairy Innovation Institute, Animal Science Department, California Polytechnic State University, San Luis Obispo, CA 93407-0251, USA;3. Riddet Institute, Palmerston North 4442, New Zealand |
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| Abstract: | Wheat and maize starches have been pasted using four different pasting procedures by varying the heating and stirring rates. The flow behaviour of hot starch pastes was investigated over a wide range of concentrations (∼ 3 to 10·5%). For each type of starch each pasting procedure resulted in a specific flow behaviour. Flow curves were tentatively interpreted on the basis of swelling-solubility values, and it was demonstrated that the overall viscosity of starch pastes is primarily governed by a combination of the volume fraction of the disperse phase and the concentration and composition of the continuous phase. For the highest concentration, deformability of swollen particles seems to play a prevailing role. Concentrated starch gels also exhibited different elastic properties, depending upon pasting procedure and type of starch. Wheat starch gels were stiffer than maize gels and it was suggested that the main structural parameters involved are the deformability of the swollen particles and the amylose concentration of the continuous network. |
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