Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions

2010-03-17
Wang, Bao
Li, Dong
Wang, Li-Jun
Özkan, Necati
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The effects of pasting conditions, testing temperature, and shear rate on the anti-thixotropy of waxy maize starch (WMS) dispersions were investigated in this study. Activation energy and viscoelastic properties of the WMS dispersions were also determined to understand the anti-thixotropy of these dispersions. The WMS dispersions (5.0 wt.%) displayed both thixotropic and anti-thixotropic properties in loop and shear recovery tests, depending on pasting conditions and testing temperature. The standard anti-thixotropy test indicated anti-thixotropy of WMS dispersions only appeared at a certain shear rate range. When WMS dispersion was pasted more completely, the shear rate range for anti-thixotropy became wider, also the sample showed improved heat stability. The anti-thixotropy of the WMS dispersions was ascribed to re-range of the amylopectin molecules under appropriate shear rates. The normal maize starch (NMS) dispersion (5.0 wt.%) could not display anti-thixotropy here, due to a different paste structure formed by amylose in the continuous phase.
Rheological properties, Anti-thixotropy, Thixotropy, Waxy maize starch
https://hdl.handle.net/11511/29946
CARBOHYDRATE POLYMERS
Graduate School of Natural and Applied Sciences, Article

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Citation Formats
B. Wang, D. Li, L.-J. Wang, and N. Özkan, “Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions,” CARBOHYDRATE POLYMERS, pp. 1130–1139, 2010, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/29946.
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