Comparison of the effects of gums on dynamic rheological properties of acetylated sweet potato starch |
| |
Authors: | Yoo Byoungseung Kim Do-Dan |
| |
Affiliation: | (1) Engineering Collage, Food Engineering Department, Erciyes University, 38039 Kayseri, Turkey |
| |
Abstract: | Dynamic rheological properties of acetylated sweet potato starch (ASPS) pastes mixed with 3 commercial gums (guar gum, locust
bean gum, and xanthan gum) were investigated at different gum concentrations. The dynamic moduli of the ASPS-gum mixtures
were higher than those of the control, and they increased with an increase in gum concentration. In particular, the G′ value
of xanthan and G″ value of guar gum at a 0.6% gum concentration were much higher as compared to those of other mixtures. Tan
δ values of ASPS-xanthan mixtures were much lower than those of other samples, indicating that the elastic properties in the
ASPS-gum mixture systems were strongly affected by the additions of xanthan. These results suggest that the presence of gums
in ASPS modifies the viscoelastic properties, and that these modifications are dependent on the gum type and gum concentration. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|