메뉴 건너뛰기




Volumn 66, Issue 9-10, 2014, Pages 802-808

Rheological properties of azuki bean starch pastes in steady and dynamic shear

Author keywords

Activation energy; Azuki bean; Cox Merz rule; Rheological property; Viscosity

Indexed keywords

ACTIVATION ENERGY; RHEOLOGY; SHEAR FLOW; VISCOSITY;

EID: 84906860078     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.201400024     Document Type: Article
Times cited : (8)

References (33)
  • 1
    • 79959434537 scopus 로고    scopus 로고
    • Antioxidant components and antioxidant activities of methanolic extract from adzuki beans (Vigna angularis var nipponensis)
    • et al.
    • Woo, K. S., Song, S. B., Ko, J. Y., Seo, M. C., et al., Antioxidant components and antioxidant activities of methanolic extract from adzuki beans (Vigna angularis var. nipponensis). Kor. J. Food Sci. Technol. 2010, 42, 693-698.
    • (2010) Kor. J. Food Sci. Technol. , vol.42 , pp. 693-698
    • Woo, K.S.1    Song, S.B.2    Ko, J.Y.3    Seo, M.C.4
  • 3
    • 6344229957 scopus 로고    scopus 로고
    • Effect of octenylsuccinylation on rheological properties of corn starch pastes
    • Park, S., Chung, M. G., Yoo, B., Effect of octenylsuccinylation on rheological properties of corn starch pastes. Starch/Starke 2004, 56, 399-406.
    • (2004) Starch/Starke , vol.56 , pp. 399-406
    • Park, S.1    Chung, M.G.2    Yoo, B.3
  • 4
    • 84985272125 scopus 로고
    • Isolation and characterization of adzuki bean (Vigna angularis cv Takara) starch
    • Tjahjadi, C., Breene, W. M., Isolation and characterization of adzuki bean (Vigna angularis cv Takara) starch. J. Food Sci. 1994, 49, 558-562.
    • (1994) J. Food Sci. , vol.49 , pp. 558-562
    • Tjahjadi, C.1    Breene, W.M.2
  • 5
    • 0040635246 scopus 로고    scopus 로고
    • Microstructure and physicochemical characteristics of starches in six bean varieties and their bean paste products
    • Su, H. S., Lu, W., Chang, K. C., Microstructure and physicochemical characteristics of starches in six bean varieties and their bean paste products. Food Sci. Biotechnol. 1998, 31, 265-273.
    • (1998) Food Sci. Biotechnol. , vol.31 , pp. 265-273
    • Su, H.S.1    Lu, W.2    Chang, K.C.3
  • 6
    • 0006544965 scopus 로고    scopus 로고
    • Starch gelatinization and microstructure of azuki An granules prepared from whole, abraded, or ground beans
    • Hsieh, H. M., Swanson, B. G., Lumpkin, T. A., Starch gelatinization and microstructure of azuki An granules prepared from whole, abraded, or ground beans. LWT-Food Sci. Technol. 1999, 32, 469-480.
    • (1999) LWT-Food Sci. Technol. , vol.32 , pp. 469-480
    • Hsieh, H.M.1    Swanson, B.G.2    Lumpkin, T.A.3
  • 7
    • 0036643175 scopus 로고    scopus 로고
    • Characterization of storage starches from quinoa, barley and adzuki seeds
    • Tang, H., Watanabe, K., Mitsunaga, T., Characterization of storage starches from quinoa, barley and adzuki seeds. Carbohydr. Polym. 2002, 49, 12-22.
    • (2002) Carbohydr. Polym. , vol.49 , pp. 12-22
    • Tang, H.1    Watanabe, K.2    Mitsunaga, T.3
  • 8
    • 12444260687 scopus 로고    scopus 로고
    • Important role of starch in the freeze-thaw damage of Nama - An particles prepared from adzuki beans (Vigna angularis)
    • Tang, H., Ando, H., Mitsunaga, T., Kawamura, Y., Important role of starch in the freeze-thaw damage of Nama-An particles prepared from adzuki beans (Vigna angularis). Carbohydr. Polym. 2005, 59, 197-204.
    • (2005) Carbohydr. Polym. , vol.59 , pp. 197-204
    • Tang, H.1    Ando, H.2    Mitsunaga, T.3    Kawamura, Y.4
  • 9
    • 79851474067 scopus 로고    scopus 로고
    • Comparison of the physicochemical properties of red bean and mung bean starch
    • Han, C., Yang, M., Xu, X., Ma, Y., Comparison of the physicochemical properties of red bean and mung bean starch. Adv. Mater. Res. 2011, 183-185, 630-634.
    • (2011) Adv. Mater. Res. , vol.1831 , pp. 630-634
    • Han, C.1    Yang, M.2    Xu, X.3    Ma, Y.4
  • 10
    • 84865721185 scopus 로고    scopus 로고
    • Applicability of time-temperature superposition principle: Dynamic rheology of mung bean starch blended with sodium chloride and sucrose - Part 2
    • Ahmed, J., Applicability of time-temperature superposition principle: Dynamic rheology of mung bean starch blended with sodium chloride and sucrose-Part 2. J. Food Eng. 2012, 109, 329-335.
    • (2012) J. Food Eng. , vol.109 , pp. 329-335
    • Ahmed, J.1
  • 11
    • 33748789066 scopus 로고    scopus 로고
    • Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation
    • Liu, W., Shen, Q., Studies on the physicochemical properties of mung bean starch from sour liquid processing and centrifugation. J. Food Eng. 2007, 79, 358-363.
    • (2007) J. Food Eng. , vol.79 , pp. 358-363
    • Liu, W.1    Shen, Q.2
  • 12
    • 21944439385 scopus 로고    scopus 로고
    • Physicochemical characterization of mung bean starch
    • Hoover, R., Li, Y. S., Hynes, G., Senanayake, N., Physicochemical characterization of mung bean starch. Food Hydrocoll. 1997, 11, 401-408.
    • (1997) Food Hydrocoll. , vol.11 , pp. 401-408
    • Hoover, R.1    Li, Y.S.2    Hynes, G.3    Senanayake, N.4
  • 13
    • 77957063207 scopus 로고    scopus 로고
    • Physico-chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars
    • Wani, I. A., Sogi, D. S., Wani, A. A., Gill, B. S., Shivhare, U. S., Physico-chemical properties of starches from Indian kidney bean (Phaseolus vulgaris) cultivars. Int. J. Food Sci. Technol. 2010, 45, 2176-2185.
    • (2010) Int. J. Food Sci. Technol. , vol.45 , pp. 2176-2185
    • Wani, I.A.1    Sogi, D.S.2    Wani, A.A.3    Gill, B.S.4    Shivhare, U.S.5
  • 14
    • 78650517562 scopus 로고    scopus 로고
    • Rheological and thermal effects of galactomannan addition to acorn starch paste
    • Kim, W. W., Yoo, B., Rheological and thermal effects of galactomannan addition to acorn starch paste. LWT-Food Sci. Technol. 2011, 44, 759-764.
    • (2011) LWT-Food Sci. Technol. , vol.44 , pp. 759-764
    • Kim, W.W.1    Yoo, B.2
  • 15
    • 0001622583 scopus 로고
    • A simplified assay for milled rice-amylose
    • Juliano, B. O., A simplified assay for milled rice-amylose. Cereal Sci. Today 1971, 16, 334-338.
    • (1971) Cereal Sci. Today , vol.16 , pp. 334-338
    • Juliano, B.O.1
  • 16
    • 0004202155 scopus 로고
    • AOAC, (Ed.) Association of Official Analytical Communities, Arlington, VA, USA
    • AOAC, Official Methods of Analysis, (Ed.) Association of Official Analytical Communities, Arlington, VA, USA 1984, pp. 249-255.
    • (1984) Official Methods of Analysis , pp. 249-255
  • 17
    • 0036497419 scopus 로고    scopus 로고
    • Effect of succinylation on the rheological profile of starch pastes
    • Bhandari, P.N., Singhal, R.S., Kale, D.D., Effect of succinylation on the rheological profile of starch pastes. Carbohydr. Polym. 2002, 47, 365-371.
    • (2002) Carbohydr. Polym. , vol.47 , pp. 365-371
    • Bhandari, P.N.1    Singhal, R.S.2    Kale, D.D.3
  • 18
    • 84903099672 scopus 로고    scopus 로고
    • The functionality of wheat starch
    • in: Eliasson A-. C. (Ed.), CRC Press, Cambridge
    • Cornell, H., The functionality of wheat starch. in:, Eliasson A-. C., (Ed.) Starch in Food, CRC Press, Cambridge 2004, pp. 211-240.
    • (2004) Starch in Food , pp. 211-240
    • Cornell, H.1
  • 19
    • 85041365599 scopus 로고    scopus 로고
    • Flow and functional models for rheological properties of fluid foods
    • in: Rao M. A. (Ed.), 2nd edn. Springer, New York
    • Rao, M. A., Flow and functional models for rheological properties of fluid foods. in:, Rao M. A., (Ed.) Rheology of Fluid and Semisolid Foods, 2nd edn., Springer, New York 2007a, pp. 27-58.
    • (2007) Rheology of Fluid and Semisolid Foods , pp. 27-58
    • Rao, M.A.1
  • 20
    • 0033343538 scopus 로고    scopus 로고
    • Flow behavior and rheological models of rice flour pastes
    • Wang, H. H., Sun, D. W., Zeng, Q., Lu, Y., Flow behavior and rheological models of rice flour pastes. J. Food Process Eng. 1999, 22, 191-200.
    • (1999) J. Food Process Eng. , vol.22 , pp. 191-200
    • Wang, H.H.1    Sun, D.W.2    Zeng, Q.3    Lu, Y.4
  • 21
    • 2942555453 scopus 로고    scopus 로고
    • Rheological behavior of cooked rice flour dispersions in steady and dynamic shear
    • Chun, S. Y., Yoo, B., Rheological behavior of cooked rice flour dispersions in steady and dynamic shear. J. Food Eng. 2004, 65, 363-370.
    • (2004) J. Food Eng. , vol.65 , pp. 363-370
    • Chun, S.Y.1    Yoo, B.2
  • 22
    • 33645735038 scopus 로고    scopus 로고
    • Steady and dynamic shear rheology of glutinous rice flour dispersions
    • Yoo, B., Steady and dynamic shear rheology of glutinous rice flour dispersions. Int. J. Food Sci. Technol. 2006, 41, 601-608.
    • (2006) Int. J. Food Sci. Technol. , vol.41 , pp. 601-608
    • Yoo, B.1
  • 23
    • 84981423140 scopus 로고
    • Flow properties of tomato concentrates
    • Rao, M. A., Bourne, M. C., Cooley, H. J., Flow properties of tomato concentrates. J. Texture Stud. 1981, 12, 521-538.
    • (1981) J. Texture Stud. , vol.12 , pp. 521-538
    • Rao, M.A.1    Bourne, M.C.2    Cooley, H.J.3
  • 24
    • 0034350049 scopus 로고    scopus 로고
    • Rheological behavior of clarified mango juice concentrates
    • Singh, N., Eipenson, W. E., Rheological behavior of clarified mango juice concentrates. J. Texture Stud. 2000, 31, 287-295.
    • (2000) J. Texture Stud. , vol.31 , pp. 287-295
    • Singh, N.1    Eipenson, W.E.2
  • 25
    • 0037566466 scopus 로고    scopus 로고
    • Rheological behaviors of ginseng extracts in steady and dynamic shear
    • Yoo, B., Rheological behaviors of ginseng extracts in steady and dynamic shear. J. Texture Stud. 2003, 34, 53-67.
    • (2003) J. Texture Stud. , vol.34 , pp. 53-67
    • Yoo, B.1
  • 26
    • 0001712849 scopus 로고    scopus 로고
    • Gums and hydrocolloids: Functional aspects
    • in: Eliasson A. C. (Ed.), Marcel Dekker Inc., New York
    • Doublier, J. L., Cuvelier, G., Gums and hydrocolloids: Functional aspects. in:, Eliasson A. C., (Ed.) Carbohydrate in Food, Marcel Dekker Inc., New York 1996, pp. 283-318.
    • (1996) Carbohydrate in Food , pp. 283-318
    • Doublier, J.L.1    Cuvelier, G.2
  • 27
    • 79961030247 scopus 로고    scopus 로고
    • Rheology of food gum and starch dispersions
    • in: M. A. Rao, (Ed.), 2nd ed. Springer, New York
    • Rao, M. A., Rheology of food gum and starch dispersions. in:, M. A. Rao, (Ed.) Rheology of Fluid and Semisolid Foods, 2nd ed., Springer, New York 2007b, pp. 153-222.
    • (2007) Rheology of Fluid and Semisolid Foods , pp. 153-222
    • Rao, M.A.1
  • 28
    • 0000461356 scopus 로고
    • Gelation mechanism and rheological properties of rice starch
    • Lii, C. Y., Shao, Y. Y., Tseng, K. H., Gelation mechanism and rheological properties of rice starch. Cereal Chem. 1995, 72, 393-400.
    • (1995) Cereal Chem. , vol.72 , pp. 393-400
    • Lii, C.Y.1    Shao, Y.Y.2    Tseng, K.H.3
  • 29
    • 0000156563 scopus 로고
    • Correlation of dynamic and steady viscosities
    • Cox, W. P., Merz, E. H., Correlation of dynamic and steady viscosities. J. Polym. Sci. 1958, 28, 619-622.
    • (1958) J. Polym. Sci. , vol.28 , pp. 619-622
    • Cox, W.P.1    Merz, E.H.2
  • 30
    • 0038764209 scopus 로고    scopus 로고
    • Rheological properties of heated cross-linked waxy maize starch dispersions
    • Da Silva, P. M. S., Oliverira, J. C., Rao, M. A., Rheological properties of heated cross-linked waxy maize starch dispersions. Int. J. Food Prop. 1998, 1, 23-34.
    • (1998) Int. J. Food Prop. , vol.1 , pp. 23-34
    • Da Silva, P.M.S.1    Oliverira, J.C.2    Rao, M.A.3
  • 31
    • 78649254902 scopus 로고    scopus 로고
    • Effect of cross-linking on the rheological and thermal properties of sweet potato starch
    • Kim, B. Y., Yoo, B., Effect of cross-linking on the rheological and thermal properties of sweet potato starch. Starch/Starke 2010, 62, 577-583.
    • (2010) Starch/Starke , vol.62 , pp. 577-583
    • Kim, B.Y.1    Yoo, B.2
  • 32
    • 0031198795 scopus 로고    scopus 로고
    • Rheological behavior of heated starch dispersions in excess water: Role of starch granule
    • Rao, M. A., Okechukwu, P. E., Da Silva, P. M. S., Oliveira, J. C., Rheological behavior of heated starch dispersions in excess water: Role of starch granule. Carbohydr. Polym. 1997, 33, 273-283.
    • (1997) Carbohydr. Polym. , vol.33 , pp. 273-283
    • Rao, M.A.1    Okechukwu, P.E.2    Da Silva, P.M.S.3    Oliveira, J.C.4
  • 33
    • 0000687278 scopus 로고
    • Rheological methods
    • in: Chan H. W. S. (Ed.), Blackwell Sci. Pub., London
    • Ross-Murphy, S. B., Rheological methods. in:, Chan H. W. S., (Ed.) Biophysical Methods in Food Research, Blackwell Sci. Pub., London 1984, pp. 138-199.
    • (1984) Biophysical Methods in Food Research , pp. 138-199
    • Ross-Murphy, S.B.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.