Rheological Properties of Micronized Lotus Seed Starch

doi:10.7506/spkx1002-6630-200909021

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (9): 89-94.doi: 10.7506/spkx1002-6630-200909021

Previous Articles Next Articles

Rheological Properties of Micronized Lotus Seed Starch

ZHANG Qian-neng WU Bin ZONG Li*

College of Engineering and Technology, Huazhong Agricultural University, Wuhan 430070, China

Received:2008-08-05 Revised:2008-11-30 Online:2009-05-01 Published:2010-12-29
Contact: ZONG Li E-mail:zongli@mail.hzau.edu.cn

Abstract

Abstract:

Effects of milling time, concentration, temperature on rheological properties of lotus seed starch paste were investigated. Results indicated that lotus seed starch paste is pseudo plastic fluid. With the milling time extending, viscous coefficient decreases accompanied with the gradual rise in rheological index. There is significant effect of milling time on the apparent viscosity of lotus seed starch paste. Under the same shearing rate, the longer the milling time, the smaller the apparent viscosity of lotus seed starch paste. The apparent viscosity of lotus seed starch paste dramatically increases with the increase of concentration. The lower the shearing rate, the more obvious the effect. However, when the milling time is above 96 h, concentration has little effect on the apparent viscosity. Temperature also has significant effect on the rheological properties of lotus seed starch paste and the apparent viscosity of lotus seed starch paste increase sharply with the temperature rising. The rheological properties of lotus seed starch paste with long milling time show less dependence on concentration and temperature.

Key words: micronized lotus seed starch, milling, rheological property

CLC Number:

TS201.7

ZHANG Qian-neng WU Bin ZONG Li*. Rheological Properties of Micronized Lotus Seed Starch[J]. FOOD SCIENCE, 2009, 30(9): 89-94.

[1]	TIAN Xiaoling, WANG Xiaoxi. Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling [J]. FOOD SCIENCE, 2021, 42(9): 275-282.
[2]	ZHANG Huan, DAI Hongjie, CHEN Yuan, GAO Huanqiu, LIU Jiao, MA Liang, YU Yong, ZHANG Yuhao. Preparation and Structure Characterization of Lemon Seed Cellulose Nanofibrils Using Ionic Liquid-Assisted Ball Milling [J]. FOOD SCIENCE, 2021, 42(7): 120-127.
[3]	FAN Hongxiu, LI Yanxia, LIU Tingting, LIU Hongcheng, WANG Dawei, ZHANG Yanrong. Effect of Extrusion Treatment on the Rheological and Film Formation Properties of Corn Flour [J]. FOOD SCIENCE, 2021, 42(15): 89-98.
[4]	TAN Wen, ZHANG Qinjun, WAN Pengyu, LIU Xuebo, DUAN Xiang. Effect of Ball-Milling Treatment on Protein Structure and Physicochemical and Foaming Properties of Egg White [J]. FOOD SCIENCE, 2021, 42(11): 124-129.
[5]	JIN Yang, LIU Lisha, ZHANG Xiaofei, ZHANG Qing, BAI Jie, GUO Hong, PENG Yijiao. Effect of Coagulation Temperature on Gelling Properties and Chemical Forces of Tofu Coagulated with Glucono-δ-lactone [J]. FOOD SCIENCE, 2020, 41(23): 49-55.
[6]	HUO Yinqiang, WANG Yao, CHEN Jiangping, LIU Songji, LIU Chuanju, NIE Rongzu, TANG Shangwen. Effects of High Energy Ball Milling on Physicochemical Properties and Structure of Rice Starch [J]. FOOD SCIENCE, 2020, 41(13): 89-95.
[7]	ZHANG Liming, SHI Wenjia, ZHANG Li, LIU Yufan, HE Xihong, HAO Limin, LU Jike. Digestibility of Starch-Apigenin Complex Prepared by Ball-Milling Method [J]. FOOD SCIENCE, 2020, 41(11): 64-70.
[8]	TONG Litao, GENG Donghui, ZHOU Xianrong, WANG Lili, LIU Liya, ZHOU Sumei. Effect of Hot Air Drying on Properties of Semi-Dry Milled Rice Flour [J]. FOOD SCIENCE, 2019, 40(5): 110-115.
[9]	LIU Tingting, YANG Jiadan, CAO Chenyu, ZHANG Yanrong. Rheological and Gelling Properties of Tremella fuciformis Polysaccharide and Gellan Gum Mixtures [J]. FOOD SCIENCE, 2019, 40(17): 72-78.
[10]	HU Wenxuan, CHEN Jie, XU Fei, CHEN Ling. Effects of Different Glutinous and Japonica Rice Blends on Gelation Behavior and Quality of Rice Cake [J]. FOOD SCIENCE, 2019, 40(17): 85-95.
[11]	YANG Ying, SHAN Yang, DING Shenghua, PAN Zhaoping, ZHANG Mengling, FU Fuhua. Effect of High-Energy Ball Milling on Particle Size and Rheological Properties of Whole Pulp of Gannan Navel Orange [J]. FOOD SCIENCE, 2019, 40(11): 109-115.
[12]	WANG Xixi, LI Kang, HUANG Qun, HE Dan, AN Fengping, XU Zhengjin, FU Lingyun. Effect of Eucheuma spinosum on Gelation and Rheological Properties of Chicken Breast Batters [J]. FOOD SCIENCE, 2018, 39(5): 76-80.
[13]	GUAN Ping, ZHANG Liming, HAO Limin, ZHANG Zhihan, LI Mengnan. Odor Removal of Garlic by Embedment in Potato Starch [J]. FOOD SCIENCE, 2018, 39(5): 148-154.
[14]	JIN Zhiqiang, BAI Bianxia, ZHAO Jinfeng, CHEN Yanbin, WANG Xi. Effect of Semidry Milling on the Quality Attributes of Millet Flour and Millet Noodles [J]. FOOD SCIENCE, 2018, 39(15): 132-138.
[15]	LI Yajie, XIONG Shanbai, YIN Tao, ZHANG Jin, YOU Juan, HU Yang. Production and Properties of Four Kinds of Nano-Sized Bone Products [J]. FOOD SCIENCE, 2017, 38(5): 38-44.

Rheological Properties of Micronized Lotus Seed Starch

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments