Effect of flaxseed gum addition on rheological properties of native maize starch

Date

2008-11-01

Author

Wang, Yong
Wang, Li-Jun
Li, Dong
Özkan, Necati
Chen, Xiao Dong
Mao, Zhi-Huai

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

193
views

0
downloads

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.

Subject Keywords

Rheological properties, Flaxseed gum, Maize starch

URI

https://hdl.handle.net/11511/31031

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2008.04.005

Collections

Graduate School of Natural and Applied Sciences, Article

Suggestions

OpenMETU
Core

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...
Effect of calcium fluoride on mechanical behavior and sinterability of nano-hydroxyapatite and titania composites KUTBAY, IŞIL; Yilmaz, Bengi; Evis, Zafer; USTA, Metin (2014-11-01) Composites of nano-hydroxyapatite (HA) - titania (TiO2) with or without calcium fluoride (CaF2) were synthesized and sintered at 900 degrees C, 1100 degrees C, and 1300 degrees C. The composites were studied to assess the effect of CaF2 addition on the sinterability, structure, functional groups, morphology and mechanical behavior of the material. The resultant composites were characterized by XRD, ATR-FTIR, SEM and microhardness measurement, respectively. It was seen that the addition of CaF2 into HA-TiO2 ...

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.