Cassava Modified Starches: Rheological Properties and Applications in Surimi-based Products

doi:10.7506/spkx1002-6630-201001022

Abstract

Abstract:

The rheological properties and their mathematical models of four kinds of cassava modified starches by esterification and cross-linking, acetylation, oxidation and pregelatinization, respectively, were investigated to understand the regular flow. Along with this, the correlation of rheological properties of cassava modified starches and gel properties of silver carp surimi was also analysed. Results showed that the four kinds of starches were all pseudoplastic fluid in aqueous solution. The Arrhensius equation could accurately describe the influence of temperature on flow behavior of cassava modified starches. The more the flow properties of aqueous solution of cassava modified starches were far away from Newton fluid and the bigger the viscosity coefficient became, the better the surimi gel properties became.

Key words: modified starch, rheology, mathematical model, gel properties

CLC Number:

TS254

LIU Hai-mei. Cassava Modified Starches: Rheological Properties and Applications in Surimi-based Products[J]. FOOD SCIENCE, 2010, 31(1): 95-97 https://doi.org/10.7506/spkx1002-6630-201001022

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Cassava Modified Starches: Rheological Properties and Applications in Surimi-based Products

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