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
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 consistency index (K) of the gum-starch mixtures increased with the increasing of flaxseed gum concentration. The gum-starch mixtures showed gel-like behavior since the storage modulus (G') was much larger than the loss modulus (G '') and the frequency dependence of both modulus was not significant. The G' and G '' of the gum-starch mixtures was increased with the increasing of flaxseed gum concentration. The influence of temperature was more significant for the flaxseed gum-maize starch mixtures compared to maize starch gel.


Effect of high-pressure homogenization on the structure of cassava starch
CHE, Liming; Li, Dong; Wang, Lijun; Özkan, Necati; Chen, Xiao Dong; Mao, Zhihuai (2007-01-01)
Cassava starch suspension was homogenized at different pressures (0, 20, 40, 60, 80, and 100 MPa) with a high-pressure homogenizer. To investigate the effect of high-pressure homogenization on the structure of cassava starch, the samples were characterized using microscopy, laser scattering, and X-ray diffraction techniques, with native and heat gelatinized cassava starches as controlled samples. The temperature of starch suspension increased linearly with applied pressure at a rate of 0.187 degrees C/MPa. ...
Effect of Drying on Porous Characteristics of Orange Peel
Tamer, Cansu; Isci, Asli; Kutlu, Naciye; Sakiyan, Ozge; Şahin, Serpil; Şümnü, Servet Gülüm (Walter de Gruyter GmbH, 2016-11-01)
The purpose of the study was to determine the effects of different temperatures (40, 50 and 60 degrees C) and air velocities (1 and 2 m/s) on shrinkage, porosity, pore size distribution, color and microstructure of orange peel. Empirical models were also proposed to predict shrinkage and porosity as a function of moisture. A strong negative correlation was determined between moisture and shrinkage. Air temperature had no significant impact on the final shrinkage and porosity values. During drying, porosity ...
Effect of precipitation temperature and organic additives on size and morphology of ZnO nanoparticles
Yildirim, Ozlem Altintas; Durucan, Caner (2012-06-01)
Low temperature (25 degrees C-80 degrees C) synthesis of zinc oxide (ZnO) nanoparticles (<20 nm) at short synthesis periods (similar to 30 min) was achieved by precipitation. The precipitation system was formed using zinc acetate dihydrate as zinc source, ethylene glycol (EG) as solvent and polyvinyl pyrrolidone (PVP) as chelating agent. The size of spherical ZnO nanoparticles was manipulated by the choice of precipitation temperature (13.0 +/- 1.9 nm at 25 degrees C and 9.0 +/- 1.3 nm at 80 degrees C), whi...
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 ...
Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions
Wang, Bao; Li, Dong; Wang, Li-Jun; Özkan, Necati (2010-03-17)
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-t...
Citation Formats
Y. Wang, L.-J. Wang, D. Li, N. Özkan, X. D. Chen, and Z.-H. Mao, “Effect of flaxseed gum addition on rheological properties of native maize starch,” JOURNAL OF FOOD ENGINEERING, pp. 87–92, 2008, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/31031.