[논문]Rheological Properties of Waxy Rice Starch-Gum Mixtures in Steady and Dynamic Shear

Kim, Do-Dan; Lee, Young-Seung; Yoo, Byoung-Seung

doi:10.3746/jfn.2009.14.3.233

Rheological Properties of Waxy Rice Starch-Gum Mixtures in Steady and Dynamic Shear 원문보기

Journal of food science and nutrition, v.14 no.3, 2009년, pp.233 - 239

Kim, Do-Dan (Department of Food Science and Technology, Dongguk University) , Lee, Young-Seung (Nutrition & Culinary Science Team, Nong Shim Co., Ltd.) , Yoo, Byoung-Seung (Department of Food Science and Technology, Dongguk University)

Abstract ▼ AI-Helper

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.

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제안 방법

Dynamic shear properties were evaluated using small-amplitude oscillatory rheological measurements.

이론/모형

0～1000 1/sec. In order to describe the steady shear rheological properties of the samples, the data were fitted to the well-known power law (Eq. 2).

성능/효과

Based on the above statement, it can be concluded that the synergistic effect of GG and XG on the rheological properties of WRS pastes may be attributed to the increased viscoelasticity of the continuous phase in which the gum is concentrated in the WRS-gum mixture systems due to the swelling of starch granule during gelatinization. Finally, these observations indicate that the viscoelastic properties of the WRS-gum mixtures seem to be dependent on the gum concentration, and are affected by the viscoelastic properties of the added gum.
It has been known that the flow properties of GG in a solution system showed an entanglement solution behavior due to the flexibility of the GG chain (20). From these observations, it was found that the XG had a strong influence on the steady shear properties of the WRS pastes at the gum concentration range examined in this study as compared to GG.
The consistency index (K=4.26～20.5 Pa.secⁿ) values of WRS-gum mixtures were, in general, much higher than that (3.25 Pa.secⁿ) of the control (0% gum) (Table 1) and increased with an increase in gum concentration, indicating a higher synergism with gum due to starch-gum interaction. The synergistic effect of gum on WRS paste can be described by an increase of gum concentration in the continuous phase of the medium.

참고문헌 (21)

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