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On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.

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Author

  • Fernando Ortega-Ojeda
  • Helena Larsson
  • Ann-Charlotte Eliasson

Summary, in English

Differential scanning calorimetry (DSC), optical microscopy and turbidity measurements were used to define experimental conditions (time, temperature and shearing) for dissolving high amylopectin potato starch (HAPP) granules. A simple, less time consuming and non-chemical method for preparing starch samples was established. Small-amplitude oscillation measurements were used to characterise the behaviour of the resulting solutions. The DSC, microscopy and turbidity experiments showed that preparing the samples at 140 °C was necessary to dissolve HAPP, with no further detectable granule structures. Rheological measurements showed that the storage (G') and loss (G'') moduli increased with concentration. At a HAPP concentration of 2 % G'' > G' and the system behaved like a diluted solution. The frequency dependence also decreased with increasing concentration. At 14 % HAPP, the system showed more gel-like properties with G' more or less independent of frequency.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2003

Language

English

Pages

121-121

Publication/Series

Stärke

Volume

55

Issue

3-4

Document type

Journal article

Publisher

John Wiley & Sons Inc.

Topic

  • Food Engineering

Status

Published

ISBN/ISSN/Other

  • ISSN: 0038-9056