Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose

Date

2009-07-11

Author

Wang, Bao
Wang, Li-Jun
Li, Dong
Özkan, Necati
Li, Shu-Jun
Mao, Zhi-Huai

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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 the mixtures. Both the addition of XG and sucrose increased the apparent viscosity (eta(a)) and dynamic moduli (G' and G '') of the mixed pastes, with XG contributing to the solid-like properties of the mixtures obviously. while sucrose played a contrary role. Thermostable properties of the mixed pastes could be improved distinctly with the addition of XG, whereas sucrose decreased it slightly.

Subject Keywords

Rheological properties, Anti-thixotropic, Xanthan gum; Sucrose, Waxy maize starch

URI

https://hdl.handle.net/11511/32193

Journal

CARBOHYDRATE POLYMERS

DOI

https://doi.org/10.1016/j.carbpol.2009.01.017

Collections

Graduate School of Natural and Applied Sciences, Article

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Citation Formats

B. Wang, L.-J. Wang, D. Li, N. Özkan, S.-J. Li, and Z.-H. Mao, “Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose,” CARBOHYDRATE POLYMERS, pp. 472–481, 2009, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/32193.