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Rheological Properties of Cross-Linked Potato Starch

가교화 감자전분의 유변학적 특성

  • Choi, Moonkyeung (Department of Food and Nutrition, Kyung Hee University) ;
  • Heo, Hye Mi (Department of Food and Nutrition, Kyung Hee University) ;
  • Jin, Yong-Ik (Highland Agriculture Research Institute, RDA) ;
  • Chang, Dong-Chil (Highland Agriculture Research Institute, RDA) ;
  • Kim, Misook (Department of Food Science and Nutrition, Dankook University) ;
  • Lee, Youngseung (Department of Food Science and Nutrition, Dankook University) ;
  • Chang, Yoon Hyuk (Department of Food and Nutrition, Kyung Hee University)
  • 최문경 (경희대학교 식품영양학과) ;
  • 허혜미 (경희대학교 식품영양학과) ;
  • 진용익 (농촌진흥청 고령지농업연구소) ;
  • 장동칠 (농촌진흥청 고령지농업연구소) ;
  • 김미숙 (단국대학교 식품영양학과) ;
  • 이영승 (단국대학교 식품영양학과) ;
  • 장윤혁 (경희대학교 식품영양학과)
  • Received : 2016.06.02
  • Accepted : 2016.06.20
  • Published : 2016.10.31

Abstract

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 $25^{\circ}C$. Apparent viscosity (${\eta}_{a,100}$), consistency index (K), and yield stress (${\sigma}_{oc}$) 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 (${\eta}^*$) was reduced with increasing frequency (${\omega}$) 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.

Acknowledgement

Supported by : 농촌진흥청

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