期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 53, 期 1, 页码 249-254出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2013.01.009
关键词
Boration; Selenation; Silication; Sulfation; Zincatation; Paste rheology
资金
- Polish Ministry of Science and Higher Education [NN 312 205 436]
Native potato starch was sulfated, selenated, borated, silicated and zincatated by means of microwave-assisted reactions with varying doses of relevant reagents. Resulting products were characterized involving rheological behavior of pastes, their weight-average molecular weight (M-w), and radius of gyration (R-g). Most of the pastes showed shear-thinning behavior, with the flow behavior index (n) below unity. The pastes of starch sulfated and borated with boric acid exhibited n higher than native potato starch paste. They had significantly lower consistency index (K) and plastic viscosity (eta(c)) and no yield stress (sigma(oc)). M-w values of these starches were considerably reduced. The pastes of starch selenate, borate after borax, and silicate after silicic acid, with n lower than native potato starch, had similarly lower K and eta(c) but, simultaneously, they showed non-zero sigma(oc) values, and sigma(oc), M-w and R-g of starch selenate were reagent concentration dependent. Also magnitudes of n, K, eta(c), sigma(oc), M-w and R-g of pastes of starch silicate after sodium metasilicate and zincatate were reagent concentration dependent. While their n rose with concentration, K and eta(c) significantly decreased, and sigma(oc) ceased. The effect of temperature on the apparent viscosity of modified starch pastes followed Arrhenius equation. (c) 2013 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据