$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

Abstract

The effects of guar gum (GG) and xanthan gum (XG) at different concentrations (0, 0.2, 0.4, and 0.6% w/w) on the rheological properties of Korean waxy rice starch (WRS) pastes were evaluated under both steady and dynamic shear conditions. The flow properties of WRS-gum mixtures were determined from the rheological parameters of the power law model. The addition of GG and XG to WRS resulted in an increase in the apparent viscosity ($\eta_{a,100}$) and consistency index (K) values obtained from power law model. The flow behavior index (n) values of the WRS-XG mixtures decreased with an increase in gum concentration while there was only a marginal difference between n values for the WRS-GG mixtures. Dynamic moduli (G', G", and $\eta^*$) values in the WRS-gum mixture systems also increased with an increase in gum concentration. WRS-XG mixtures had higher dynamic moduli and lower tan $\delta$ (ratio of G"/G') values than WRS-GG mixtures, indicating that the higher dynamic rheological properties of WRS-XG can be attributed to an increase in the viscoelasticity of the continuous phase in the starch-gum mixture systems, which was due to the higher viscoleastic properties of XG compared to GG. The dynamic ($\eta^*$) and steady shear ($\eta_a$) viscosities of the WRS-XG paste at a 0.2% gum concentration followed the Cox-Merz superposition rule.

참고문헌 (21)

  1. Kulicke WM, Eidam D, Kath F, Kix M, Hamburg AH. 1996. Hydrocolloids and rheology: regulation of visco- elastic characteristics of waxy rice starch in mixtures with galactomannans. Starch/Starke 48: 105-114 
  2. Bahnassey YA, Breene WM. 1994. Rapid Visco-Analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and Amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums. Starch/Starke 46: 134-141 
  3. Alloncle M, Doublier JL. 1991. Viscoelastic properties of maize starch/hydrocolloid pastes and gels. Food Hydrocolloid 5: 455-467 
  4. Christianson DD, Hodge JE, Osborne D, Detroy RW. 1981 Gelatinization of wheat starch as modified by xanthan gum, guar gum, and cellulose gum. Cereal Chem 31: 65-78 
  5. Achayuthakan P, Suphantharika M. 2008. Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohydr Polym 71: 9-17 
  6. Khondkar D, Tester RF, Hudson N, Karkalas J, Morrow J. 2007. Rheological behaviour of uncross-linked gelatinized waxy maize starch with pectin gels. Food Hydrocolloid 21: 1296-1301 
  7. Rodriguez-Hernandez AI, Durand S, Garnier C, Tecante A, Doublier JL. 2006. Rheology-structure properties of waxy maize starch-gellan mixtures. Food Hydrocolloid 20: 1223-1230 
  8. Rao MA. 2007. Rheology of food gum and starch dispersions. In Rheology of Fluid and Semisolid Foods. Rao MA, ed. Springer, New York, USA. p 153-222 
  9. Cox WP, Merz EH. 1958. Correlation of dynamic and steady viscosities. J Polym Sci 28: 619-622 
  10. Da Silva PMS, Oliverira JC, Rao MA. 1998. Rheological properties of heated cross-linked waxy maize starch dispersions. Int J Food Properties 1: 23-34 
  11. Kim C, Yoo B. 2006. Rheological properties of rice starch-xanthan gum mixtures. J Food Eng 75: 120-128 
  12. Yoo B. 2006. Steady and dynamic shear rheology of glutinous rice starch flour dispersions. Int J Food Sci & Technol 41: 601-608 
  13. Choi HM, Yoo B. 2009. Steady and dynamic shear rheology of sweet potato starch-xanthan gum mixtures. Food Chem 116: 638-643 
  14. Choi SJ, Chun SY, Yoo B. 2006. Dynamic rheological properties of selected gum solutions. Food Sci Biotechnol 15: 474-477 
  15. Doublier JL, Cuvelier G. 1996. Gums and hydrocolloids: functional aspects. In Carbohydrate Chemistry for Food Scientists. Eliasson AC, ed. Marcel Dekker, Inc., New York, USA. p 283-318 
  16. Urlacher B, Noble O. 1997. Xanthan. In Thickening and Gelling Agents for Food. Imeson A, ed. Chapman & Hall, London, UK. p 284-311 
  17. Abdulmola NA, Hember MWN, Richardson RK, Morris ER. 1996. Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch. Carbohydr Polym 31: 65-78 
  18. Achayuthakan P, Suphantharika M, Rao MA. 2006. Yield stress components of waxy corn starch-xanthan concentration and different starches. Carbohydr Polym 65: 469-478 
  19. Chun SY, Yoo B. 2006. Steady and dynamic shear rheological properties of sweet potato flour dispersions. Eur Food Res Technol 223: 313-319 
  20. Juliano BO. 1984. Rice starch: production, properties and uses. In Starch: Chemistry and Technology. Whistler RL, BeMiller JN, Paschall EF, eds. Academic Press, New York, USA. p 516-528 
  21. Ross-Murphy SB. 1995. Structure-property relationships in food biopolymer gels and solutions. J Rheol 39: 141- 1463 

이 논문을 인용한 문헌 (2)

  1. 2009. "" Journal of food science and nutrition, 14(3): 233~239 
  2. 2012. "" Preventive nutrition and food science, 17(3): 192~196 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일