Rheological Properties of Gamma Irradiated Arrowroot (Pueraria thunbergina. B) Starch

감마선 조사 칡 전분 gel의 rheology 특성

  • Kuhm, Herena (Department of Food Science and Technology, Chungnam National University) ;
  • Lim, Jin-Hyuk (Department of Food Science and Technology, Chungnam National University) ;
  • Lee, Eun-Ju (Department of Food Science and Technology, Chungnam National University) ;
  • Chang, Kyu-Seob (Department of Food Science and Technology, Chungnam National University)
  • Published : 2004.10.31

Abstract

Rheological properties of gamma-irradiated arrowroot starch was examined to utilize as fundamental research data far processing. Irradiated arrowroot starch solutions (3, 4, 5, 6%) were gelatinized at $95^{\circ}C$ for 40 min, and its flow properties measured using rheometer at $30^{\circ}C$ and 10 to 200 rpm rotation rate. Rheological parameters of irradiated arrowroot starch gelatinized solution were calculated using Herschel-Bulkley equation. Gelatinized arrowroot starch solutions irradiated at $0^{\circ}C$ and 5kGy showed pseudoplastic fluid behavior, while those irradiated at 10, 20, and 30kGy were the dilatant with ${\tau}_y=0$ (yield stress).

Keywords

rheology;gamma irradiation;arrowroot starch;flow behavior index;pseudoplastic;dilatant

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