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

Wang, Bao
Li, Dong
Wang, Li-Jun
Özkan, Necati
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.


Shear-thickening properties of waxy maize starch dispersions
Wang, Bao; Wang, Li-jun; Li, Dong; Zhou, Yu-guang; Özkan, Necati (2011-12-01)
The influences of starch concentration and test conditions on the shear-thickening behavior of waxy maize starch (WMS) dispersions were investigated. During steady shear tests, both the concentration of WMS and test temperature influenced the shear thickening behavior of the WMS dispersions significantly. The critical shear rate for shear thickening was increased with the increasing of temperature and the decreasing of WMS concentration. No effect of gap size on the shear thickening of the WMS dispersions w...
Influences of Microemulsion Cross-linking Reaction and Ball-milling on Particle Size Characteristics of Potato and Maize Starches
Zhou, Yu-guang; Li, Dong; Wang, Li-jun; Özkan, Necati; Chen, Xiao Dong; MAO, Zhi-huai (2006-01-01)
In this study, microemulsion cross-linking treatment was used on food grade potato and maize starches for preparing micro starch particles. Laser diffraction technique was introduced to measure the particle size characteristics, including the median particle diameter (d (50)), surface area mean diameter D [3, 2], volume mean diameter D [4, 3] and specific surface area of micro potato and maize starch particles. The volume distributions and number distributions were also analyzed using Mastersizer 2000 Softw...
Effect of flaxseed gum addition on rheological properties of native maize starch
Wang, Yong; Wang, Li-Jun; Li, Dong; Özkan, Necati; Chen, Xiao Dong; Mao, Zhi-Huai (2008-11-01)
Both small amplitude oscillatory and steady shear measurements were carried out at 25 degrees C, 50 degrees C, and 75 degrees C in order to determine the theological properties of the mixtures of flaxseed gum (0.1-0.5%) and native maize starch (3%). It was found that the apparent viscosities of the samples increased with the increasing of flaxseed gum concentration. The apparent viscosities of the samples were fitted well to the power law model (the values of R-2 were between 0.954 and 0.999). The consisten...
Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose
Wang, Bao; Wang, Li-Jun; Li, Dong; Özkan, Necati; Li, Shu-Jun; Mao, Zhi-Huai (2009-07-11)
Rheological properties of 5% (w/w) waxy maize starch (WMS)/xanthan gum (XG) mixed pastes (mixing ratios: 10/0, 9.5/0.5, 9/1) in the presence of sucrose (0%, 15%, and 30%) were studied. The 5% WMS paste displayed strong anti-thixotropic behavior based on the heating method adopted (heating in water bath for 40 min with mixing at 200 rpm). The addition of XG could accelerate the formation of new structure of the WMS/XG mixed pastes under shear conditions, and XG could also decrease the in-shear recoveries of ...
Rheological properties of extruded dispersions of flaxseed-maize blend
WU, Min; Lİ, Dong; WANG, Li-Jun; Özkan, Necati; Mao, Zhi-Huai (2010-06-01)
Rheological properties of the extruded pastes of various extrusion conditions were investigated by dynamic oscillation and creep-recovery tests. Temperature sweep test showed that the starch gelatinization of non-extruded pastes took place at about 67 degrees C and no gelatinization was observed for the extruded sample. Frequency sweep tests could be represented by a Power law model and the samples showed gel-like behavior since storage modulus was much larger than loss modulus. The creep-recovery data were...
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: