Effects of Citric Acid on the Viscoelasticity of Cornstarch Pastes

The effects of citric acid on the rheological properties of cornstarch pastes were studied by steady shear and dynamic oscillatory viscoelasticity, intrinsic viscosity measurements and microscopic observation. The pH of cornstarch dispersion was adjusted between 6.0 and 3.0. The viscosity of the pas...

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 2004-05, Vol.52 (10), p.2929-2933
Main Authors: Hirashima, Madoka, Takahashi, Rheo, Nishinari, Katsuyoshi
Format: Article
Language:English
Subjects:
Biological and medical sciences
citric acid
Citric Acid - pharmacology
complex viscosity
corn starch
Elasticity
food additives
Food industries
Fundamental and applied biological sciences. Psychology
gelatinization
gelling agents
Glucose - chemistry
Hydrogen-Ion Concentration
Hydrolysis
pastes
pasting properties
shear viscosity
Starch - chemistry
Starch and starchy product industries
starch granules
thickeners
viscoelasticity
Viscosity
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Summary:The effects of citric acid on the rheological properties of cornstarch pastes were studied by steady shear and dynamic oscillatory viscoelasticity, intrinsic viscosity measurements and microscopic observation. The pH of cornstarch dispersion was adjusted between 6.0 and 3.0. The viscosity of the pastes was increased by lowering the pH (between 5.5 and 3.6), while the viscosity of samples with pH below 3.5 decreased further than that of the control (pH = 6.3). Citric acid promoted the collapse of starch granules; however, adding excessive citric acid led to the hydrolysis of glucose chains. No decrease in the viscoelasticity was observed for cornstarch pastes by adding acid at 25 °C after gelatinization. Keywords: Cornstarch; viscoelasticity; citric acid; pH
ISSN:0021-8561
1520-5118
DOI:10.1021/jf0347867