Understanding the structural characteristics,pasting and rheological behaviours of pregelatinised cassava starch |
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| Authors: | Xintian Wang Hongwei Wang Jianing Song Yangyang Zhang Hua Zhang |
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| Affiliation: | 1. School of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China;2. Collaborative Innovation Center for Food Production and Safety, Zhengzhou, Henan, China;3. Key Laboratory for Quality and Safety Control of Cold Chain Food, Zhengzhou, Henan, China |
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| Abstract: | The structural characteristics, pasting and rheological behaviours of cassava starch before and after pregelatinisation were determined by various modern analysis techniques. Pregelatinisation, especially in an ultrasonic environment, can disrupt the granule structure, crystalline structure and short‐range ordered molecular structure of cassava starch. Compared with native starch, pregelatinisation had significantly decreased viscosities and weakened gel structures of starch pastes. Not only did native and pregelatinised starch pastes exhibit shear‐thinning behaviours but also the pregelatinised treatment resulted in the formation of weak gel structures. This study enabled us to acquire the desired pasting and rheological properties of pregelatinised starch by modulating its hierarchical structural changes. |
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| Keywords: | Cassava starch pasting behaviours pregelatinisation rheological behaviours structural changes |
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