Starch and Amylopectin — Rheological Behavior of Gels

L. A. Bello‐Pérez, O. Paredes‐López

Research output: Contribution to journalArticle

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Abstract

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. Copyright © 1994 WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
Original languageAmerican English
Pages (from-to)411-413
Number of pages369
JournalStarch ‐ Stärke
DOIs
StatePublished - 1 Jan 1994
Externally publishedYes

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