Rheological properties of sweet potato starch before and after denaturalization

摘要：

Based on the sweet potato starch, cationic starch, acetic starch and cationic-acetic compoundedly modified starch were made through chemical denaturalization. The above three kinds of static theological parameter and dynamic theological parameter were measured, respectively. The experimental result reveals that the thermal stability of starchy viscosity increases after chemical denaturalization. Under the condition of identical shearing rate, the shear stress of cationic-acetic ester compoundedly modified sweet potato starch paste is the largest among these kinds of sweet potato starch. This attributes to a phenomenon of shearing thinning.Furthermore, raw sweet potato starch has a larger gel intensity than that of modified starch.

关键词： sweet potato modified starch rheological properties pasting shearing rate

作者: XIAO Hua-xi(肖华西) LIN Qin-lu(林亲录) XIA Xin-jian(夏新剑) LI Li-hui(李丽辉) LIN Li-zhong(林利忠) WU Wei-guo(吴卫国)

作者单位: Faculty of Food Science and Engineering, Center South University of Forestry and Technology,Changsha Faculty of Food Science and Engineering, Center South University of Forestry and Technology,Changsha School of Food and Science, Hunan Agricultural University, Changsha 410128, China

会议类型: 国际会议

会议名称: 第九届全国流变学学术会议

会议地点: 长沙

会议语种:英文

页码: 500-505

在线出版日期: 2008-09-28（万方平台首次上网日期，不代表论文的发表时间）