Starch and Amylopectin — Rheological Behavior of Gels

Rheological behavior of starch and amylopectin gels was evaluated by small amplitude oscillatory testing using the storage modulus (G′), loss modulus (G″) and the complex viscosity (n*). It was found for the three starches (normal and waxy corns, and amaranth) that at low frequency the viscous component G″ had a major contribution on the gel structure than the elastic G′ and that the complex viscosity (n*) diminished when the frequency was increased. Amaranth amylopectin showed G″ values higher than those of G′. Corn commercial and waxy corn amylopectins presented a similar behavior in the G′ values. Normal corn amylopectin gave the highest complex viscosity values.