Combined rheological and optical investigation of maize, barley and wheat starch gelatinisation

Tan, I., Torley, P. and Halley, P.J. (2008) Combined rheological and optical investigation of maize, barley and wheat starch gelatinisation. Carbohydrate Polymers, 72 2: 272-286. doi:10.1016/j.carbpol.2007.08.018


Author Tan, I.
Torley, P.
Halley, P.J.
Title Combined rheological and optical investigation of maize, barley and wheat starch gelatinisation
Journal name Carbohydrate Polymers   Check publisher's open access policy
ISSN 0144-8617
Publication date 2008
Year available 2008
Sub-type Article (original research)
DOI 10.1016/j.carbpol.2007.08.018
Volume 72
Issue 2
Start page 272
End page 286
Total pages 15
Editor Kennedy,J.F
Mitchell,J.R.
Orts,W. J.
Place of publication United Kingdon
Publisher Elseiver Science
Collection year 2009
Language eng
Subject C1
960504 Ecosystem Assessment and Management of Farmland, Arable Cropland and Permanent Cropland Environments
0904 Chemical Engineering
Abstract Microstructural and rheological changes during gelatinisation are important indicators of starch functionality. A combined rheometer and optical microscope system (Rheoscope 1, Thermo Haake) was used to monitor the gelatinisation of different starches (maize starch containing 0%, 24%, 55% and 85% amylose; wheat starch and barley starch) suspended in a 0.1% guar solution (to minimise settling during the initial stages of gelatinisation). The 0.1% guar solution was selected after Rapid Visco Analyser, Modulated DSC and settling studies indicated that it minimised any effect on starch gelatinisation compared to carboxy methyl cellulose and xanthan. The Rheoscope study demonstrated that the viscosity of the starch during gelatinisation is related to changes in starch granules as a result of swelling. There was a two to threefold increase in starch granule size during the gelatinisation for all starches except for high amylose maize starches. Viscosity development during the gelatinisation was affected by the presence of B-type granules, whose presence tended to reduce the overall viscosity increase, indicating the importance of starch granules size and their distribution in determining the rheological responses of starch during gelatinisation.
Q-Index Code C1
Q-Index Status Confirmed Code

Document type: Journal Article
Sub-type: Article (original research)
Collection: School of Chemical Engineering Publications
 
Versions
Version Filter Type
Citation counts: TR Web of Science Citation Count  Cited 15 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 15 times in Scopus Article | Citations
Google Scholar Search Google Scholar
Created: Tue, 14 Apr 2009, 15:16:47 EST by Katherine Montagu on behalf of Faculty Of Engineering, Architecture & Info Tech