Journal
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
Volume 135, Issue -, Pages 544-552Publisher
ELSEVIER
DOI: 10.1016/j.ijbiomac.2019.05.192
Keywords
ProAgro 9444; HHB 67; Steady shear; Dynamic rheology; Creep-recovery
Funding
- Department of Science & Technology (DST) under Innovation in Science Pursuit for Inspired Research (INSPIRE) programme, New Delhi
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Starch from pearl millet varieties viz. ProAgro 9444 and HHB 67, selected on the basis of amylose content was studied for steady, dynamic and creep recovery characteristics as affected by concentration (3-15%). ProAgro 9444 and HHB 67 possess amylose content of 20.21% and 15.05%, respectively. Starch gel exhibited shear thinning behavior with flow behavior index <1, well described by Herschel Bulkley model (R-2 > 0.969) at all the concentrations. The starch pastes were thixotropic and the extent increased with increasing concentration and amylose content. Dynamic shear properties obtained within the linear viscoelastic region suggested weak gel like behavior at all concentrations, except 3% starch from HHB 67 which was categorized as dilute solution. Weak gel like behavior at other concentrations was supported by tan delta < 1, and the gel from ProAgro 9444 was more elastic. Power law analysis of data from mechanical spectra also reflected weak gel behavior except for 3% HHB 67. High amylose and increasing concentration favored gel formation as magnitude of temperature at peak G' and G '' were lower. Creep compliance followed Burger model at higher concentrations whereas 3% HHB 67 exhibited Newtonian behavior. The strain recovery increased with increase in starch concentration and amylose content. (C) 2019 Elsevier B.V. All rights reserved.
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