Experimental study on the rheological properties of starch gels of buckwheat, corn and potato

Wang Xiaofang; Li Xiaoyu; Wang Wei

Volume 22 Issue 12

Dec. 2006

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Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE) > 2006 > 22(12): 220-223.

Wang Xiaofang, Li Xiaoyu, Wang Wei. Experimental study on the rheological properties of starch gels of buckwheat, corn and potato[J]. Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE), 2006, 22(12): 220-223.

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Experimental study on the rheological properties of starch gels of buckwheat, corn and potato

College of Engineering and Technology, Huazhong Agricultural University, Wuhan 430070, China

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Received Date: November 20, 2005
Revised Date: May 09, 2006
Published Date: December 30, 2006

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Abstract

Abstract

The mechanical properties of starch gels of buckwheat, corn and potato were tested with All-purpose Electronic Tester. The test results show that the gel strength, elastic modulus and gel elasticity of buckwheat starch, corn starch and potato starch increase linearly with the increase of starch concentration, while the increase trend of gel elasticity changes little. Under the condition of the same starch concentration, the gel strength, elastic modulus and gel elasticity of three different starches behave in different orders: the gel strength and elastic modulus of starch follows the same trend, the first is potato starch and the last is buckwheat starch; while the gel elasticity of starch order is reverse, the first is buckwheat starch and the last is potato starch. When the starch concentration is 20%, the gel strengths of three starches increase with the increase of NaCl concentration. Under the condition of same NaCl concentration, the gel strength and elastic modulus of starch follow the same trend, the first is potato starch and the last is buckwheat starch; but it has little effect on gel elasticity.
- starch,
- gel property,
- gel strength,
- gel elasticity,
- elastic modulus

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