Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch …
A decrease in the storage modulus of RS gels after short-term storage was found after adding PRSP. The XRD results revealed that the retrogradation degree of RS gels with added PRSP was lower than in the absence of PRSP, suggesting that the addition of PRSP could restrain the long-term retrogradation of rice starch.
Removing surface proteins promote the retrogradation of wheat starch
Removing proteins increased the storage modulus and setback viscosity of starch paste. • Recrystallinity of NaOH-treated and SDS-treated starch gels was higher than native one. • SDS treatment promoted retrogradation enthalpy from 3.5 J/g to 5.3 J/g. •
Physical properties of starch plasticized by a mixture of plasticizers
1. Introduction Starch is an inexpensive and abundantly available material received from renewable resources by biotechnological procedures. Concerning its availability from renewable resources, starch seems to be fully sustainable plastics. Starch is applied in a broad range of products, such as different applications in food, …
Viscoelastic Properties of Starch and Non-Starch Thickeners in Simple Mixtures …
Concerning the control of retrogradation by adding guar gum, storage modulus (G'') for starch systems increases rapidly at very early stage of storage at 4 C. Short-term retardation of retrogradation is also suggested, because the gelled fraction in the system is reduced with the addition of guar gum (loss targent increase).
Rheological, Pasting, and Textural Properties of Starch
The elastic or storage modulus (G′), viscous or loss modulus (G″), and loss tangent (tan δ) are the main parameters that describe the rheological behavior of …
Steady and dynamic shear rheology of starches from different oat …
The starch pastes behaved like a pseudoplastic fluid and exhibited shear thinning fluid characteristics with values of flow behaviour index considerably less than 1. …
Effects of starch properties on rheological characteristics of starch/meat complexes …
The addition of starch resulted in a decrease in cooking loss and increase in both storage modulus (G ′) and loss modulus (G ′′). Adding starch also reduced the leaching out from meat protein. Potato SM complex yielded the highest cooking loss among all the SM complexes used.
Dough rheological properties, texture, and structure of high-moisture starch …
The addition of salting-out ions (F − and SO 4 2−) could improve gel strength, storage modulus (G′) and maximal loss modulus (G″) due to stronger three-dimensional network formation by accelerating starch retrogradation (Zhou et al., 2014).
Methodology to predict the time-dependent storage modulus of starch …
We present a methodology to predict the storage modulus (G '') of starch paste due to granule swelling, given the physical properties of the starch granule and temperature history.This was tested on experimental measurements of granule size distribution and G '' for 8% w/w suspensions of waxy maize, normal maize, waxy rice, …
Rheological, Pasting, and Textural Properties of Starch
Starch shows different deformation and flow characteristics under the action of external forces, which is called the rheological behavior of starch [].The elastic or storage modulus (G′), viscous or loss modulus (G″), and loss tangent (tan δ) are the main parameters that describe the rheological behavior of starch. ...
Rheological and gelling properties of atmospheric pressure cold plasma treated finger millet ( Eleusine coracana ) starch …
Tan δ is defined as the ratio of G″ to G′ i.e., loss modulus to storage modulus. G f (flow point moduli) i.e., modulus is the value of stress where G′ = G″. Hence, all these parameters including G′ and G″ at LVE …
Dynamic rheological measurements and analysis of starch gels
Dynamic frequency sweep tests were done in the limit of linear viscoelastic region to determine the frequency dependence of the elastic and viscous moduli. Differences in values for the slope of log G′ and log G″ versus log ω curves are summarized in Table 3. Fig. 2 shows the frequency sweep data for 6, 8, and 10% Melojel gel. 4% …
Green, tough, and heat-resistant: A GDL-induced strategy for starch …
A GDL-induced strategy was innovated to prepare starch-alginate hydrogels. • High tensile stress of NS 8%-SA hydrogel at 407.57 KPa and enthalpy value at 1857.67 J/g. The destruction rate was lower than crosslinking rate of gel structure at MAOS. • …
Characterization of storage modulus of starch suspensions during …
Request PDF | Characterization of storage modulus of starch suspensions during the initial stages of pasting using Stokesian dynamics simulations | This study performs Stokesian dynamics ...
Herein, we have fabricated starch–borax double cross-linked network (DC) hydrogels with tough and self-healing properties using a one-pot method. The addition of borax significantly increased the storage modulus and loss modulus of these starch–borax DC hydrogels. The maximum compression stress (~288 kPa) of …
The filling effects of starch-based emulsion microgels in gel …
As shown in Fig. 3 b, the storage modulus (G′) for all samples exceeded the loss modulus (G″), indicating solid-like characteristics, ... Two factors may influence the elastic modulus of starch emulsion microgels: the oil …
Structural And Physical Properties Of Starches Isolated From Six …
Among all starches, the storage modulus (G ) was higher than the loss modulus (G ) during heating and cooling. The G and G of proso millet starch and barnyard millet …
Methodology to predict the time-dependent storage modulus of …
We present a methodology to predict the storage modulus (G '') of starch paste due to granule swelling, given the physical properties of the starch granule and …
Gels | Free Full-Text | Gelatinization, Retrogradation and Gel Properties of Wheat Starch…
Luo et al. (2020) found that the storage modulus and hardness of Mesona chinensis polysaccharide (MCP)-starch mixed gels increased with the increasing of MCP concentration []. Xie et al. (2020) reported that the network structure formed between starch and TSP molecules enhanced the elastic properties of starch-containing gels [ 12 ].
Characterization of storage modulus of starch suspensions during …
The study will measure the storage modulus of different starch suspensions under heating at volume fractions between 0.4 < φ < 0.6, as these volume fractions represent a non-dilute range that is below close packed (φ < 0.63) but where the granules are0.03 R
Structure and Physicochemical Properties of Starch
The storage modulus (G′), loss modulus (G″), and the loss tangent (tan δ = ratio of G″/G′) are commonly used to represent the viscoelastic properties of starch. …
Effect of the addition of pregelatinized rice starch paste on the retrogradation of rice starch …
Starch gel added with pregelatinized rice starch paste showed lower storage modulus. Abstract The effect of the addition of pregelatinized rice starch paste (PRSP) on the retrogradation of rice starch (RS) gels was investigated using rheometer, X-ray diffraction (XRD), differential scanning calorimetry (DSC), small angle X-ray scattering …
Effect of chain length on the storage modulus and loss modulus …
Starch-based networks are highly improved blending with PVA [161]. By utilizing the freezing and thawing method starch-g-PVA hydrogel is prepared [162, 163].A nano ...
Dough rheological properties, texture, and structure of high-moisture starch …
1. Introduction Potato (Solanum tuberosum L.) is the fourth largest food crop in the world, and the starch content is 70%–85% (dry basis) (FAO, 2020; Singh & Kaur, 2016) pared to starches from other plant sources, e.g. sweet potato, cassava, wheat, corn et al., potato starch exhibits outstanding viscosity, lower gelatinization temperature, …
Steady and dynamic shear rheology of starches from different oat …
Introduction Oats (Avena sativa L.) have been cultivated since ancient times for human consumption, animal feeding, and industrial use.There has been an increase in human consumption of oats owing to its high β-glucan content and antioxidant activity. [Citation 1, Citation 2] About 70 species of oats have been discovered around the …
Physicochemical, thermal and rheological properties of starches …
All the analyzed starch gels only slightly differed among each other in values of n′ and n″ parameters, which reflect susceptibility of storage and loss modulus, respectively, to changes in angular frequency.
Linear viscoelastic properties of extruded amorphous potato …
Della Valle et al. found that both storage and loss moduli of wheat starch with glycerol and water increased with increasing frequency in the range of 0.06 to 60 Hz. …
Effects of Aspergillus flavus infection on multi-scale structures and physicochemical properties of maize starch during storage …
For starch gels, the storage modulus (G'') was significantly higher than the loss modulus (G"), indicating that the gels exhibited an elastic nature. The loss factor (tanδ), represented as the ratio of the loss modulus (G") to the storage modulus (G''), serves as a critical indicator of the balance between elastic and viscous elements within a viscoelastic …
Structural properties of rice flour as affected by the addition of pea starch …
Both storage modulus (G'') and loss modulus (G") increased gradually as pea starch increased. The rheological properties of modified starch suggested that the formation of hydrogen bonds and better cross-linked networks were responsible for the structural changes.
Slope of storage modulus (SSM) plotted against slope …
Download scientific diagram | Slope of storage modulus (SSM) plotted against slope of loss modulus (SLM) for its maximal values (open circles) on the " starch peak " (SSM and ...
Dough rheological properties from temperature sweep test. Storage…
Ascent of storage modulus was lower for PSH doughs compared to control, suggesting a decrease in the volume fraction of dispersed starch granules (Peressini, Melchior, Ber- lese, & Calligaris ...
Food Rheology using Dynamic Mechanical Analysis; A short …
storage modulus versus frequency, the storage modulus at low frequencies characterizes the presence of structural relaxations in the material, which are completely absent when …
Effects of starch properties on rheological characteristics of starch/meat complexes …
Table 1 lists the data obtained from DSC thermograms for all the starch solutions with 1% NaCl and 0.1% NaHCO 3 pared with our previous study (Li & Yeh, 2001), the presence of NaCl raised T o by 2.5–4.5 C and T p by 3–5.3 C due to the repression on swelling of starch granules (Bello-Pérez & Paredes-López, 1995), except …
