Binary mixtures of two anionic polysaccharides simulating the rheological properties of oxidised starch

• Autorzy: Sikora M. , Dobosz A. , Adamczyk G. , Krystyjan M. , Kowalski S. , Tomasik P. , Kutyla-Kupidura E.M.
• Języki publikacji: EN

Abstrakty

EN

Modifications of starches are carried out to improve their industrial usefulness. However, the consumers prefer natural products. For this reason, various methods of starch properties modification are applied to replace those requiring the use of chemical reagents. The aim of this study was to determine whether it is possible to use binary pastes, containing normal potato starch and xanthan gum, as substitutes of chemically modified starches (with oxidised starch E 1404 pastes as an example). Flow curves with hysteresis loops, apparent viscosity at constant shear rate of 50 s-1 and in-shear structural recovery test with pre-shearing were applied to study the rheological properties of the pastes. It was found that two anionic hydrocolloids, potato starch and xanthan gum, can form binary systems with thickening properties, provided that their proportions are adequately adjusted. Some of the binary pastes under investigation exhibited rheological properties resembling pastes of starch oxidised with hypochlorite (E 1404). The way of tailoring the binary pastes properties is presented.

• Wydawca: -
• Czasopismo: International Agrophysics
• Rocznik: 2017
• Tom: 31
• Numer: 1
• Opis fizyczny: p.117-128,fig.,ref.

Twórcy

autor

Sikora M.

• Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Dobosz A.

• Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Adamczyk G.

• Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Krystyjan M.

• Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Kowalski S.

• Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

autor

Tomasik P.

• Krakow College of Health Promotion, Krowoderska Street 73, 31-158 Krakow, Poland

autor

Kutyla-Kupidura E.M.

• Department of Carbohydrates Technology, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland

Identyfikatory

DOI

10.1515/intag-2016-0029