Rheological properties of starches with different amylose/amylopectin ratios

Xie, Fengwei, Yu, Long, Su, Bing, Liu, Peng, Wang, Jun, Liu, Hongshen and Chen, Ling (2009) Rheological properties of starches with different amylose/amylopectin ratios. Journal of Cereal Science, 49 3: 371-377. doi:10.1016/j.jcs.2009.01.002

Author Xie, Fengwei
Yu, Long
Su, Bing
Liu, Peng
Wang, Jun
Liu, Hongshen
Chen, Ling
Title Rheological properties of starches with different amylose/amylopectin ratios
Journal name Journal of Cereal Science   Check publisher's open access policy
ISSN 0733-5210
Publication date 2009-05
Sub-type Article (original research)
DOI 10.1016/j.jcs.2009.01.002
Volume 49
Issue 3
Start page 371
End page 377
Total pages 7
Place of publication Camden, London, U.K.
Publisher Academic Press
Language eng
Formatted abstract
The rheological properties of corn starches with different amylose/amylopectin ratios (80/20, 50/50, 23/77, and 0/100) were systematically studied by Haake rheometry. The starches were initially pre-compounded with water to designated moisture content levels using a twin-screw extruder. A single-screw extruder with a slit capillary die was then used to characterize the shear stress and melt viscosity characteristics of sample pellets, as a function of both moisture content (19–27%) and extrusion temperature (110–140 °C). The melts exhibited shear thinning behavior under all conditions, with the power law index (0 < n < 1) increasing with increasing temperature and moisture content in the majority of cases. The higher the amylose content, the higher is the viscosity (for example, η increases from 277 Pa s to 1254 Pa s when amylose content increases from 0% to 80% under a certain condition), which is opposite to the sequence of molecular weight; amylopectin-rich starches exhibited increased Newtonian behavior. These rheological behaviors are attributed to the higher gelatinization temperature of amylose-rich starches, and in particular the multiphase transitions that occur in these starches at higher temperatures, and the gel-ball structure of gelatinized amylopectin.
Keyword Starch
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Non-UQ

Document type: Journal Article
Sub-type: Article (original research)
Collection: Australian Institute for Bioengineering and Nanotechnology Publications
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Created: Thu, 10 Mar 2011, 13:00:51 EST by David Fengwei Xie on behalf of Aust Institute for Bioengineering & Nanotechnology