Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 53, Issue 9, Pages 2173-2180Publisher
WILEY
DOI: 10.1111/ijfs.13805
Keywords
Cassava starch; pasting behaviours; pregelatinisation; rheological behaviours; structural changes
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Funding
- Major Science and Technology Specific Projects of Henan Province [141100110400]
- Project of Industry and School and Research Institution of Henan Province [172107000023]
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The structural characteristics, pasting and rheological behaviours of cassava starch before and after pregelatinisation were determined by various modern analysis techniques. Pregelatinisation, especially in an ultrasonic environment, can disrupt the granule structure, crystalline structure and short-range ordered molecular structure of cassava starch. Compared with native starch, pregelatinisation had significantly decreased viscosities and weakened gel structures of starch pastes. Not only did native and pregelatinised starch pastes exhibit shear-thinning behaviours but also the pregelatinised treatment resulted in the formation of weak gel structures. This study enabled us to acquire the desired pasting and rheological properties of pregelatinised starch by modulating its hierarchical structural changes.
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