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Article: Rheological properties of starches from grain amaranth and their relationship to starch structure

TitleRheological properties of starches from grain amaranth and their relationship to starch structure
Authors
KeywordsAmylopectin
Grain Amaranth
Rheological Property
Starch Structure
Issue Date2010
Citation
Starch/Staerke, 2010, v. 62 n. 6, p. 302-308 How to Cite?
AbstractAmaranth starch (Amaranthus cruentus L. and Amaranthus hypochondriacus L.) in this investigation possessed a relatively small and uniform granule size of a type "A" pattern obtained by X-ray diffraction, with the degree of crystallinity ranging from 24.5 to 27.9%. This was followed by work on steady and dynamic rheological properties on shear of seven native amaranth starches. Aqueous pastes (5% solids) exhibited shear-thinning behavior, and the flow behavior was fitted with the Herschel-Bulkley equation (regression coefficients were over 0.99). Cultivar V69 showed much higher G′ (storage modulus) and G′ (loss modulus) than the other samples and produced a solid-like gel, which could be attributed to the high amylose content of its network. Correlation analysis revealed that amylose content was positively correlated with G′ and negatively with the loss tangent (tan δ) of the material. © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.
Persistent Identifierhttp://hdl.handle.net/10722/179199
ISSN
2015 Impact Factor: 1.523
2015 SCImago Journal Rankings: 0.513
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorKong, Xen_US
dc.contributor.authorKasapis, Sen_US
dc.contributor.authorBertoft, Een_US
dc.contributor.authorCorke, Hen_US
dc.date.accessioned2012-12-19T09:52:48Z-
dc.date.available2012-12-19T09:52:48Z-
dc.date.issued2010en_US
dc.identifier.citationStarch/Staerke, 2010, v. 62 n. 6, p. 302-308en_US
dc.identifier.issn0038-9056en_US
dc.identifier.urihttp://hdl.handle.net/10722/179199-
dc.description.abstractAmaranth starch (Amaranthus cruentus L. and Amaranthus hypochondriacus L.) in this investigation possessed a relatively small and uniform granule size of a type "A" pattern obtained by X-ray diffraction, with the degree of crystallinity ranging from 24.5 to 27.9%. This was followed by work on steady and dynamic rheological properties on shear of seven native amaranth starches. Aqueous pastes (5% solids) exhibited shear-thinning behavior, and the flow behavior was fitted with the Herschel-Bulkley equation (regression coefficients were over 0.99). Cultivar V69 showed much higher G′ (storage modulus) and G′ (loss modulus) than the other samples and produced a solid-like gel, which could be attributed to the high amylose content of its network. Correlation analysis revealed that amylose content was positively correlated with G′ and negatively with the loss tangent (tan δ) of the material. © 2010 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.en_US
dc.languageengen_US
dc.relation.ispartofStarch/Staerkeen_US
dc.subjectAmylopectinen_US
dc.subjectGrain Amaranthen_US
dc.subjectRheological Propertyen_US
dc.subjectStarch Structureen_US
dc.titleRheological properties of starches from grain amaranth and their relationship to starch structureen_US
dc.typeArticleen_US
dc.identifier.emailCorke, H: harold@hku.hken_US
dc.identifier.authorityCorke, H=rp00688en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1002/star.200900235en_US
dc.identifier.scopuseid_2-s2.0-77954340801en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-77954340801&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume62en_US
dc.identifier.issue6en_US
dc.identifier.spage302en_US
dc.identifier.epage308en_US
dc.identifier.isiWOS:000279062000004-
dc.publisher.placeGermanyen_US
dc.identifier.scopusauthoridKong, X=7202794616en_US
dc.identifier.scopusauthoridKasapis, S=8892721800en_US
dc.identifier.scopusauthoridBertoft, E=6604042426en_US
dc.identifier.scopusauthoridCorke, H=7007102942en_US

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