Rheological Properties of Yinmi Starch Paste

doi:10.7506/spkx1002-6630-201011002

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (11): 5-10.doi: 10.7506/spkx1002-6630-201011002

• Basic Research • Previous Articles Next Articles

Rheological Properties of Yinmi Starch Paste

YANG Chao1 ZHAO Na1 TIAN Bin-qiang1 DENG Qian-chun2 XIE Bi-jun1 SUN Zhi-da1,*

1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan 430062, China

Received:2009-11-12 Revised:2010-01-19 Online:2010-06-01 Published:2010-12-29
Contact: SUN Zhi-da E-mail:sunzhida@mail.hzau.edu.cn

Abstract

Abstract:

The rheological properties of Liangyoupeijiu and Jingnuo NO.6 rice starch pastes as well as Yinmi starch pastes processed from each of them were studied at varying concentrations and temperatures. Both native rice starch pastes and Yinmi starch pastes were both typical non-Newtonian and shear-thinning fluids, the viscosity decreased with the increasing shear rate; the rheological behaviors of Jingnuo NO.6 rice Yinmi starch paste were fitted well by power law equation. The dynamic rheological measurement showed that the storage modulus (G′) and loss modulus (G″) of the starch pastes decreased sharply at the initial temperature of heating, then gently decreased, followed by different increases at about 90 ℃, and finally decreased again. While going through the entire temperature rise program, the loss factor (tanδ) showed an upward trend after an initial drop. Both native starch pastes exhibited higher viscosity but lower elasticity than their corresponding Yinmi starch pastes.

Key words: rice starch paste, rheological properties, power law equation, Yinmi

CLC Number:

TS235.1

YANG Chao1 ZHAO Na1 TIAN Bin-qiang1 DENG Qian-chun2 XIE Bi-jun1 SUN Zhi-da1,*. Rheological Properties of Yinmi Starch Paste[J]. FOOD SCIENCE, 2010, 31(11): 5-10.

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Rheological Properties of Yinmi Starch Paste

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