Effect of salts on textural, color, and rheological properties of potato starch gels

2013 ◽  
Vol 66 (1-2) ◽  
pp. 149-156 ◽  
Author(s):  
Yifang Chen ◽  
Chenjie Wang ◽  
Tong Chang ◽  
Liu Shi ◽  
Hong Yang ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Potato Starch ◽  
Starch Gels

scholarly journals DMA Study of the Molecular Structure of Porcine Fat in-Water Emulsions Stabilised by Potato Starch

2021 ◽  
Vol 22 (14) ◽  
pp. 7276
Author(s):  
Ryszard Rezler
Keyword(s):  
Molecular Structure ◽  
Conformational Changes ◽  
Potato Starch ◽  
Textural Properties ◽  
Instrumental Analysis ◽  
Rheological Parameters ◽  
Water Type ◽  
Dynamic Mechanical ◽  
Fat Emulsions ◽  
Starch Gels

The aim of the study was to determine how the molecular structure of porcine fat-in-water type emulsions stabilised with potato starch affected their rheomechanical properties. Dynamic mechanical analysis (DMA) and instrumental analysis of the texture were the method used in experiments. Starch gels with concentrations corresponding to the water starch concentration of the examined emulsions were used as control systems. The analysis of the starch and starch–fat systems showed that the values characterising their rheomechanical and textural properties reflected the spatial reaction of the amylose matrix to dynamic mechanical interactions. Changes in their values resulted from conformational changes in the structure of segments and nodes of the lattice, conditioned by the concentration of starch and the presence of fat. As a result of these changes, starch–fat emulsions are distinguished by greater densities of network segments and nearly two times greater functionalities of nodes than starch gels. The instrumental analysis of the texture showed that the values of the texture parameters in the starch gels were greater than in the starch–fat emulsions. The high values of the correlation coefficients (R~0.9) between the texture determinants and the rheological parameters proved that there was a strong correlation between the textural properties of the tested systems and their rheomechanical properties.

scholarly journals Understanding the structure and rheological properties of potato starch induced by hot-extrusion 3D printing

2020 ◽  
Vol 105 ◽  
pp. 105812 ◽  
Author(s):  
Zipeng Liu ◽  
Huan Chen ◽  
Bo Zheng ◽  
Fengwei Xie ◽  
Ling Chen
Keyword(s):  
3D Printing ◽  
Rheological Properties ◽  
Potato Starch ◽  
Hot Extrusion

Trapping of carvacrol by konjac glucomannan-potato starch gels: Stability from macroscopic to microscopic scale, using image processing

2017 ◽  
Vol 66 ◽  
pp. 216-226 ◽  
Author(s):  
Céline Lafarge ◽  
Ludovic Journaux ◽  
Aline Bonnotte ◽  
Jeannine Lherminier ◽  
John Aldo Lee ◽  
...  
Keyword(s):  
Image Processing ◽  
Potato Starch ◽  
Konjac Glucomannan ◽  
Microscopic Scale ◽  
Starch Gels

Rheological Properties of Starch Gels from Wheat Mutants with Reduced Amylose Content

2007 ◽  
Vol 84 (1) ◽  
pp. 102-107 ◽  
Author(s):  
Tomoko Sasaki ◽  
Takeshi Yasui ◽  
Chikako Kiribuchi-Otobe ◽  
Takashi Yanagisawa ◽  
Masaya Fujita ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Amylose Content ◽  
Starch Gels
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