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KMID : 1160620190240040478
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Preventive Nutrition and Food Science
2019 Volume.24 No. 4 p.478 ~ p.484
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Rheological Characteristics of Waxy Rice Starch Modified by Carboxymethyl Cellulose
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Lee Hyun-Do
Yoo Byoung-Seung
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Abstract
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The effects of carboxymethyl cellulose (CMC) at different concentrations (0, 0.2, 0.4, and 0.6% w/w) on the rheological properties of waxy rice starch (WRS) pastes were evaluated under both steady and dynamic shear conditions. The flow properties of WRS-CMC mixtures were determined from the rheological parameters of power law and Casson models. All samples demonstrated a clear trend of shear-thinning behavior (n=0.33∼0.34), with a marginal difference shown between n values. The addition of CMC to WRS increased the apparent viscosity (ηa,100), consistency index, and Casson yield stress values. The dynamic moduli [storage modulus (G’), loss modulus (G”), and dynamic viscosity (η*)] and ratio of G”/G’ values of WRS-CMC mixtures also increased with an increase in CMC concentration; the higher dynamic rheological properties observed at higher CMC concentrations may be attributed to an increase in the viscoelasticity of the continuous phase in the starch-gum mixture system. Dependence of ηa,100 on temperature followed the Arrhenius model for all samples. The Cox-Merz rule was not applicable to WRS-CMC pastes with different CMC concentrations, demonstrating that there was a deviation between η* and steady shear viscosities for all samples. Therefore, the synergistic effect of CMC on the rheological properties of WRS pastes appeared to be the result of coacervation.
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KEYWORD
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CLSM, waxy rice starch, carboxymethyl cellulose, synergistic effect, coacervation
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