Journal of Applied Glycoscience
Online ISSN : 1884-4898
Print ISSN : 1340-3494
ISSN-L : 1340-3494
Sol-Gel Transition and Elasticity of Heat-Moisture Treated Starches
Akiko KAWABATASayuri AKUZAWAToshiaki YAZAKIYasufumi OTSUBO
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1996 Volume 43 Issue 4 Pages 479-485

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Abstract
The concentration dependence of mechanical properties of native and heat-moisture treated (HMT) corn, cassava and potato starches near the sol-gel transition point was analyzed by the scaling law derived from the percolation theory. Since the storage modulus (G′) curves for a starch slowly decrease with decreasing frequency, the plateau region at a frequency of 10-1 s-1 is shown to represent the elastic modulus that characterizes the network structure. The gelatinized concentration of HMT corn starch increased more than that of the native type, with the starch gels being observed to decrease in firmness with HMT. The gelatinized concentration of HMT cassava starch also increased more than that of the native type, while the storage modulus increased more than that of 4 wt% native cassava starch, being soft at a low concentration, and firm at higher concentrations. The gelatinized concentration of HMT potato starch also increased more than the native type, but was softer than the native type. The scaling law could not be applied to the native and HMT potato starches, although the critical exponents were determined as 4.2 and 3.6 for the native and HMT corn starches, and as 1.8 and 2.4 for the native and HMT cassava starches, respectively.
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© The Japanese Society of Applied Glycoscience
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