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KMID : 1134820160450101525
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 10 p.1525 ~ p.1531
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Rheological Properties of Cross-Linked Potato Starch
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Choi Moon-Kyeung
Heo Hye-Mi
Jin Yong-Ik
Chang Dong-Chil
Kim Mi-Sook
Lee Young-Seung
Chang Yoon-Hyuk
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Abstract
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The objective of the present study was to investigate the rheological properties of potato starch cross-linked with different concentrations (0, 0.125, 0.25, and 0.5%, w/v) of cross-linking agents (10 g of adipic acid and 40 g of acetic anhydride). Cross-linked potato starch dispersions showed shear-thinning behaviors (n=0.43∼0.63) at 25°C. Apparent viscosity (ηa,100), consistency index (K), and yield stress (σoc) significantly increased with an increase in the concentrations of cross-linking agents from 0.125 to 0.5% (w/v). Storage modulus (G’) and loss modulus (G’’) increased, whereas complex viscosity (η*) was reduced with increasing frequency (ω) from 0.63 to 62.8 rad/s. Magnitudes of G’ and G’’ for cross-linked potato starch were significantly increased with an elevation in the concentrations of cross-linking agents. G’ values of cross-linked potato starches were significantly higher than G’’, indicating that the starches had more elastic properties than viscous properties. Cox-Merz rule was not applicable to potato starch dispersions.
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KEYWORD
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cross-linking, potato starch, rheological property, adipic acid
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