Resumen
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.
Idioma original | Inglés |
---|---|
Páginas (desde-hasta) | 411-413 |
Número de páginas | 3 |
Publicación | Starch/Staerke |
Volumen | 46 |
N.º | 11 |
DOI | |
Estado | Publicada - 1994 |
Publicado de forma externa | Sí |