Rheological behaviors of hydroxypropylated sweet potato starches influenced by guar, locust bean, and xanthan gums

Starch/Staerke

Volumn 62, Issue 11, 2010, Pages 584-591

  Kim, Do Dan ^a   Yoo, Byoungseung ^a  

^a Dongguk University   (South Korea)

Author keywords

Gum; Hydroxypropylation; Rheological property; Storage modulus; Sweet potato starch

Indexed keywords

GUM; HYDROXYPROPYLATION; RHEOLOGICAL PROPERTY; STORAGE MODULI; SWEETPOTATO STARCH;

ELASTIC MODULI; FOOD STORAGE; MIXTURES; RHEOLOGY; STEADY FLOW; VISCOSITY;

STARCH;

CYAMOPSIS TETRAGONOLOBA; IPOMOEA BATATAS; SOLANUM TUBEROSUM;

EID: 78649285702     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201000042     Document Type: Article

References (25)

1. Choi, H.-M., Yoo, B., Rheology of mixed systems of sweet potato starch and galactomannans. Starch/Stärke 2008, 60, 263 - 268.
2. Rao, M. A., in: Rheology of Fluid and Semisolid Foods, Springer, New York 2007, pp. 153 - 222.
3. Singh, J., Kaur, L., McCarthy, O. J., Factors influencing the physic-chemical, morphological, thermal and rheological properties of some chemically modified starches for food applications. Food Hydrocolloids 2007, 21, 1 - 22.
4. Sajjan, S. U., Rao, M. R. R., Effect of hydrocolloids on the rheological properties of wheat starch. Carbohydr. Polym. 1987, 7, 395 - 402.
5. Alloncle, M., Lefebvre, J., Llamas, G., Doublier, J. L., Rheology of starch-galactomannan gels. Cereal Chem. 1989, 66, 90 - 93.
6. Alloncle, M., Doublier, J. L., Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloids 1991, 5, 455 - 467.
7. Eidam, D., Kulicke, W. M., Formation of maize starch gels selectively regulated by the addition of hydrocolloids. Starch/Stärke 1995, 47, 378 - 384.
8. Kulicke, W. M., Eidam, D., Kath, F., Kix, M., Hamburg, A. H., Hydrocolloids and rheology: Regulation of visco-elastic characteristics of waxy rice starch in mixtures with galactomannans. Starch/Stärke 1996, 48, 105 - 114.
9. Sudhakar, V., Singhal, R. S., Kulkarni, P. R., Starch-galactomannan interactions: Functionality and rheological aspects. Food Chem. 1996, 55, 259 - 264.
10. Lai, L. S., Liu, Y. L., Lin, P. H., Rheological/textural properties of starch and crude hsian-tsao leaf gum mixed systems. J. Sci. Food Agric. 2003, 83, 1051 - 1058.
11. Yoo, D., Kim, C., Yoo, B., Steady and dynamic shear rheology of rice starch-galactomannan mixtures. Starch/Stärke 2005, 57, 310 - 318.
12. Kim, C., Yoo, B., Rheological properties of rice starch-xanthan gum mixtures. J. Food Eng. 2006, 75, 120 - 128.
13. Choi, H. M., Yoo, B., Steady and dynamic shear rheology of sweet potato starch-xanthan gum mixtures. Food Chem. 2009, 116, 638 - 643.
14. Whistler, R. L., BeMiller, J. N., in: Carbohydrate Chemistry for Food Scientists, Eagan Press, St. Paul 1997, pp. 117 - 152.
15. Liu, H., Michael Eskin, N. A., Interactions of native and acetylated pea starch with yellow mustard mucilage, locust bean gum and gelatin. Food Hydrocolloids 1998, 12, 37 - 41.
16. Abdulmola, N. A., Hember, M. W. N., Richardson, R. K., Morris, E. R., Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch. Carbohydr. Polym. 1996, 31, 65 - 78.
17. Tecante, A., Doublier, J. L., Steady flow and viscoelastic behavior of cross-linked waxy corn starch-κ-carrageenan pastes and gels. Carbohydr. Polym. 1999, 40, 221 - 231.
18. Khondkar, D., Tester, R. F., Hudson, N., Karkalas, J., Morrow, J., Rheological behaviour of uncross-linked and cross-linked gelatinized waxy maize starch with pectin gels. Food Hydrocolloids 2007, 21, 1296 - 1301.
19. Perera, C., Hoover, R., Influence of hydroxypropylation on retrogradation properties of native, defatted and heat-moisture treated potato starches. Food Chem. 1999, 64, 361 - 375.
20. Johnson, D. P., Spectrophotometric determination of the hydroxypropyl groups in starch ethers. Anal. Chem. 1969, 41, 859 - 860.
21. Rutenberg, M. W., Solarek, D., in:, Whistler, R. L., BeMiller, J. N., Paschall, E. F., (Eds.), Starch: Chemistry and Technology, Academic Press, Orland 1984, pp. 312 - 388.
22. Urlacher, B., Noble, O., in:, Imeson, A., (Ed.), Thickening and Gelling Agents for Food, Chapman & Hall, London 1997, pp. 284 - 311.
23. Doublier, J.L., Cuvelier, G., in:, Eliasson, A.C., (Ed.), Carbohydrate in Food Marcel Dekker, Inc, New York 1996, pp. 283 - 318.
24. Choi, S. J., Chun, S. Y., Yoo, B., Dynamic rheological comparison of selected gum solutions. Food Sci. Biotechnol. 2006, 15, 474 - 477.
25. Funami, T., Kataoka, Y., Omoto, T., Goto, Y., et al,., Effects of non-ionic polysaccharides on the gelatinization and retrogradation behavior of wheat starch. Food Hydrocolloids 2005, 19, 1 - 13.