Abstract
This research studied the characteristics of paste, rheology and gelatinization of sweet potato/maize starch mixtures in different proportions(0∶100; 25∶75; 50∶50; 75∶25; 100∶0). The pasting results showed that the pasting temperature of corn starch (77.7 ℃) was higher than that of sweet potato starch (73.2 ℃), and the peak viscosity of sweet potato starch (513 BU) was greater than that of corn starch (281 BU); The breakdown and setback were in between two kinds of starch. The dynamic frequency scanning tests showed that the elastic modulus of corn starch was about four times as that of sweet potato starch, and the modulus of mixed starch was between that of a single variety. The steady-state rheological curve showed that all the tested samples conformed to the Herschel-Bulkley model and were non-newtonian fluids with shear dilute behavior; Comparing with single starch, thixotropy and pseudoplastic of sweet potato/corn starch mixture increased; The anti-shear ability of starch gel of sweet potato/maize mixture was lower than that of corn starch. Results of differential scanning calorimetry (DSC) indicated that corn starch had higher gelatinization temperature and enthalpy value than the others.
Publication Date
4-28-2019
First Page
31
Last Page
36
DOI
10.13652/j.issn.1003-5788.2019.04.006
Recommended Citation
Dandan, ZHANG; Xiaokang, LIU; Liping, MA; and Xiaoyu, ZHANG
(2019)
"Study on the pasting, rheological and gelatinization properties of sweet potato/corn starch blend,"
Food and Machinery: Vol. 35:
Iss.
4, Article 6.
DOI: 10.13652/j.issn.1003-5788.2019.04.006
Available at:
https://www.ifoodmm.cn/journal/vol35/iss4/6
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