Studies on the Gelatinization Rate of Rice and Potato Starches

Kubota, Kiyoshi; Hosokawa, Y.; Suzuki, K.; Hosaka, Hideaki

doi:10.1111/j.1365-2621.1979.tb06446.x

Cited by 83 publications

(41 citation statements)

References 3 publications

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“…By a cook time of 3 mins, the data for the 75°C cook temperature had reached a constant viscosity. This is consistent with the observations of Kubota et al (1979), Bakshi and Singh (1980), Lund and Wirakaratakusumah, (1984), Burros et al (1987), andDolan et al (1989). Loading difficulties precluded the cooking of samples for periods of less than one minute.…”

Section: Matefuals and Methodssupporting

confidence: 92%

“…Burros et al (1987) used DSC to measure gelatinization of corn meal under low moisture (25%) and high temperature (80-140°C) conditions. They found results similar to those of Kubota et al (1979). Dolan et al (1989), working with high moisture systems (about 90%), found that viscosities at different time-temperature histories could be normalized by (4) It is important to note that, for corn starch, the infinite and initial viscosities are specific to the cook temperature after either correction or normalization to the same temperature.…”

Section: Introductionmentioning

confidence: 56%

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Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture

Mackey

Ofoli

1990

Journal of Food Science

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A generalized model for predicting the extrudate viscosity of starch based products at low to intermediate moisture content is presented. It incorporates the effects of shear rate, temperature, moisture content, time-temperature history and strain history. The model was tested using corn starch dough-at various moisture contents. An Instron capillarv rheometer and a Baker Perkins MPF 50 D/25 co-rotatinn twin scre& extruder were used to collect all data. Viscosity was fo;nd to be a function of cook temperature and moisture content but not cook time. Observed versus predicted viscosity gave an R* of 0.975 after accounting for shear rate, temperature, moisture content and timetemperature history in the capillary rheometer. Extrusion tests indicated that correction for strain history was important for highly puffed extrudates.

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Section: Matefuals and Methodssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 56%

Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture

Mackey

Ofoli

1990

Journal of Food Science

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“…This result is different even qualitatively from that known for the ordinary case, i.e. the thermal gelatinization of rice starch in a neutral pure water (Kubota et al, 1979).…”

Section: Time Dependence: Newtonian Analysiscontrasting

confidence: 95%

Flow characteristics and gelatinization kinetics of rice starch under strong alkali conditions

et al. 2006

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The normality dependence and the kinetics of flow behavior in the rice starch dispersion under strong alkali conditions were studied. Non-Newtonian flow (power-law) quantities n and µ (σ = µ(˙ ) n ; σ: shear stress,˙ : shear rate) of the samples stored (gelatinized) at 20 • C for 10min after the addition of NaOH solution with the normality 0.090 -0.175N, were measured by a cone-plate type rotational viscometer. For the flow analysis a care was taken for the ambiguity of the analysis range of flow data. The samples added with 0.14 -0.16N NaOH displayed an apparently dilatant flow. As the normality of added NaOH increased, apparent viscosity η a was steeply enhanced in the vicinity of 0.14N and started to grow almost exponentially. Next, the storage time dependence of flow properties was investigated for samples gelatinized for 6 ≤ t[min] ≤ 230 after the addition of 0.146N NaOH solution. A Newtonian analysis of the flow (σ -˙ ) data indicated that viscosity η increased exponentially in the early stage (6 ≤ t ≤ 35) and did linearly in the middle. It was argued that the observed time dependence of viscosity could be described by a first-order reaction hypothesis combined with the fluidity (η −1 ) mixing rule with respect to ungelatinized and gelatinized fractions of starch. The application of this theoretical treatment to the present data suggested that the gelatinization process was composed of plural phases with different values of a rate constant. For the observed kinetic characteristic of alkali gelatinization, the discussions were presented on the basis of amylose complex formation.

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“…(4.118)), in which the activation energy is proven to be a function of concentration and type of starch. The exponent n iil almost independent of temperature [639][640][641], and decreases with increasing gum concentration [639,642].…”

Section: Polymer Matricesmentioning

confidence: 99%

Rheology of polysaccharide systems

Lapasin

Pricl

1995

Rheology of Industrial Polysaccharides: Theory and Applications

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The transport properties and, specifically, the rheological behavior of real and complex materials such as polysaccharide systems can be significantly affected by several factors, mainly related to molecular and supermolecular features. Most of these factors are common to all polymeric systems, as they have universal character; others are peculiar to carbohydrate polymers. If we bear in mind the concepts discussed in §1.4, we can easily imagine for polysaccharides a variety of structural conditions much wider than that generally observed for synthetic polymers. On both molecular and supermolecular scales, polysaccharides possess special characteristics that reflect specific behavior so that different classes of materials can be identified.Let us consider the molecular scale first: at this level, the polymer backbone and its related features, such as its length in solution, shape, stitfuess and the eventual presence of ionizable groups, playa major role in determining the macroscopic properties of the system, including its rheology. Many of these molecular parameters correlate among themselves (e.g. chain stitfuess and length); others must be combined with external factors such as, for instance, the characteristics of the solvent medium. These latter may, in turn, exert an influence on the conformation adopted by the macromolecule in the medium itself, as well as on the possibility of forming supermolecular structures. In other words, changes in ionic strength, the nature of counterions, temperature or other solvent parameters may induce a conformational transition, thus modifying the hydrodynamic resistance of the macromolecule to flow. Also, if the polymer concentration is high enough, the variations described above may promote structural changes at a supermolecular level and, accordingly, modifications in the rheological behavior. Before leaving this brief comment on solvent characteristics we must mention the viscosity although, R. Lapasin et al. (eds.), Rheology of Industrial Polysaccharides: Theory and Applications

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Studies on the Gelatinization Rate of Rice and Potato Starches

Cited by 83 publications

References 3 publications

Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture

Rheological Modeling of Corn Starch Doughs At Low to Intermediate Moisture

Flow characteristics and gelatinization kinetics of rice starch under strong alkali conditions

Rheology of polysaccharide systems

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