Phase separation and rheology of aqueous starch/galactomannan systems

Carbohydrate Polymers

Volumn 39, Issue 1, 1999, Pages 67-77

  Closs, C B ^a   Conde Petit, B ^a   Roberts, I D ^b   Tolstoguzov, V B ^b   Escher, F ^a  

^a ETH ZURICH   (Switzerland)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

AGGLOMERATION; DEGRADATION; DISINTEGRATION; DISPERSIONS; INFRARED RADIATION; KINETIC THEORY; MIXING; MOLECULAR WEIGHT; PHASE SEPARATION; POLYMER BLENDS; POLYSACCHARIDES; RHEOLOGY;

AQUEOUS STARCH; GALACTOMANNAN SYSTEMS; PHASE SEPARATION KINETICS; SOLUBLE AMYLOPECTIN; WAXY MAIZE;

STARCH;

ZEA MAYS;

EID: 0032624191     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0144-8617(98)00048-4     Document Type: Article

References (23)

1. Albertsson, P. A. (1971). Partition of Cell Particles and Macromolecules. New York: Wiley Interscience (pp. 13-145).
2. Alloncle M., Lefebvre J., Llamas G., & Doublier J. L. (1989). A rheological characterization of cereal starch-galactomannan mixtures. Cereal Chemistry, 66 (2), 90-93.
3. Alloncle M., & Doublier J.-L. (1991). Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloids, 5, 455-467.
4. Annable P., Fitton M. G., Harris B., Phillips G. O., & Williams P. A. (1994). Phase behaviour and rheology of mixed polymer systems containing starch. Food Hydrocolloids, 8 (3-4), 351-359.
5. Antonov Yu. A., Pletenko M. G., & Tolstoguzov V. B. (1987). Thermodynamic incompatibility of polysaccharides in aqueous media. Vysokomolek. Soed. (Macromolecules USSR), A29, 2477-2486.
6. Bagley E. B., & Christianson D. D. (1982). Swelling capacity of starch and its relationship to suspension viscosity -effect of cooking time, temperature and concentration. Journal of Texture Studies, 13, 115-126.
7. Closs, C. B., Roberts, I. D., Conde-Petit, B., & Escher, F. (1997). Phase separation and rheology of aqueous amylopectin/galactomannan systems. In E. J. Windhab, & B. Wolf (Eds.), Proceedings of the 1st International Symposium on Food Rheology and Structure. Hannover: Vincentz Verlag (pp. 233-237).
8. Christianson D. D., Hodge J. E., Osborne D., & Detroy R. W. (1981). Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum. Cereal Chemistry, 58, 513-517.
9. Conde-Petit B., Pfirter A., & Escher F. (1997). Influence of xanthan on the rheological properties of aqueous starch-emulsifier systems. Food Hydrocolloids, 11, 393-399.
10. Dea I. C. M., Morris E. R., Rees D. A., Welsh E. J., Barnes H. A., & Price J. (1977). Associations of like and unlike polysaccharides: mechanism and specificity in galactomannans, interacting bacterial polysaccharides, and related systems. Carbohydrate Research, 57, 249-272.
11. Eidam D., Kulicke W.-M., Kuhn K., & Stute R. (1995). Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch, 47 (10), 378-384.
12. Garnier C., Schorsch C., & Doublier J.-L. (1995). Phase separation in dextran/locust bean gum mixtures. Carbohydrate Polymers, 28, 313-317.
13. Gaillard, T., & Bowler, P. (1987). Morphology and composition of starch. In T. Gaillard (Ed.), Starch - Properties and Potential. Chichester: John Wiley (pp. 55-78).
14. Grant Reid, J. S. (1985). Galactomannans. In Biochemistry of Storage Carbohydrates in Green Plants. London: Academic Press (pp. 265-304).
15. Hsu C. C., & Prausnitz J. M. (1974). Thermodynamics of polymer compatibility in ternary systems. Macromolecules, 7, 320-324.
16. Jørgensen N. O. G., & Jensen R. E. (1994). Microbial fluxes of free monosaccharides and total carbohydrates in freshwater determined by PAD-HPLC. FEMS Microbiology Ecology, 14, 79-94.
17. Kalichevsky M. T., & Ring S. G. (1987). Incompatibility of amylose and amylopectin in aqueous solution. Carbohydrate Research, 162, 323-328.
18. Kalichevsky M. T., Orford P. D., & Ring S. G. (1986). The incompatibility of concentrated aqueous solutions of dextran and amylose and its effect on amylose gelation. Carbohydrate Polymers, 6, 145-154.
19. Kulicke W.-M., Eidam D., Kath F., Kix M., & Kull A. H. (1996). Hydrocolloids and rheology: regulation of visco-elastic characteristics of waxy rice starch in mixtures with galactomannans. Starch, 48 (3), 105-114.
20. Meunier, G. (1995). Turbiscan MA 1000: a new concept in stability analysis of concentrated colloidal dispersions. In: Formulaction Documentation. Ramonville, France (pp. 14-18).
21. Sudhakar V., Singhal R. S., & Kulkarni P. R. (1995). Studies on starch-hydrocolloid interactions: effect of salts. Food Chemistry, 53, 405-408.
22. Sudhakar V., Singhal R. S., & Kulkarni P. R. (1996). Starch-galactomannan interactions: functionality and rheological aspects. Food Chemistry, 55, 259-264.
23. Tollier M. T., & Robin J. P. (1979). Adaptation de la méthode à l'orcinolsulfurique au dosage automatique des glucides neutres totaux: conditions d'application aux extraits d'origine végétale. Annales de technologie agricole, 28, 1-15.