Effect of oxidised starch on calcium pectinate gels |
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Authors: | N A Abdulmola R K Richardson E R Morris |
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Abstract: | Small-deformation oscillatory measurements have been used to study the effect of low-viscosity oxidised starch on the rheology of calcium pectinate gels formed by controlled cooling from the sol state at high temperature. Large reductions in modulus (G′; 0.5% strain; 10°C) were observed at starch concentrations below the minimum critical concentration for gelation of oxidised starch alone under the same conditions (32 wt%). This behaviour is tentatively ascribed to thermodynamic incompatibility between the two polymers causing incipient precipitation of calcium pectinate within the gel network. |
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Keywords: | Oxidised starch Pectin Thermodynamic incompatability Biopolymer mixtures |
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