Gelation and retrogradation of concentrated starch systems: 3. Effect of concentration and heating temperature

In a previous paper we discussed the relation between the structure of concentrated starch gels and their mechanical properties at large deformations, including effects of storage time and type of starch. The effects of concentration and heating temperature on the mechanical properties of concentrat...

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Bibliographic Details
Published in:Food hydrocolloids 1996, Vol.10 (3), p.363-368
Main Authors: Keetels, C.J.A.M., van Vliet, T., Walstra, P.
Format: Article
Language:English
Subjects:
Biological and medical sciences
concentration
deformation
Food industries
fracture
Fundamental and applied biological sciences. Psychology
gelation
gels
Geïntegreerde levensmiddelentechnologie en -fysica
heat treatment
Integrated Food Science and Food Physics
mechanical properties
potato starch
shelf life
Starch and starchy product industries
temperature
VLAG
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Summary:In a previous paper we discussed the relation between the structure of concentrated starch gels and their mechanical properties at large deformations, including effects of storage time and type of starch. The effects of concentration and heating temperature on the mechanical properties of concentrated starch gels are presented in this paper. In general, the fracture stress and the modulus increased, and the fracture strain decreased with increasing starch concentration. For starch gels with tightly-packed swollen granules, a linear relation between starch concentration and the logarithm of the modulus was observed. The heating temperature substantially affected the mechanical properties of concentrated starch gels. An explanation for these observations is proposed.
ISSN:0268-005X
1873-7137
DOI:10.1016/S0268-005X(96)80013-0