On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.
(2003) In Stärke 55(3-4). p.121-121- Abstract
- Differential scanning calorimetry (DSC), optical microscopy and turbidity measurements were used to define experimental conditions (time, temperature and shearing) for dissolving high amylopectin potato starch (HAPP) granules. A simple, less time consuming and non-chemical method for preparing starch samples was established. Small-amplitude oscillation measurements were used to characterise the behaviour of the resulting solutions. The DSC, microscopy and turbidity experiments showed that preparing the samples at 140 °C was necessary to dissolve HAPP, with no further detectable granule structures. Rheological measurements showed that the storage (G') and loss (G'') moduli increased with concentration. At a HAPP concentration of 2 % G''... (More)
- Differential scanning calorimetry (DSC), optical microscopy and turbidity measurements were used to define experimental conditions (time, temperature and shearing) for dissolving high amylopectin potato starch (HAPP) granules. A simple, less time consuming and non-chemical method for preparing starch samples was established. Small-amplitude oscillation measurements were used to characterise the behaviour of the resulting solutions. The DSC, microscopy and turbidity experiments showed that preparing the samples at 140 °C was necessary to dissolve HAPP, with no further detectable granule structures. Rheological measurements showed that the storage (G') and loss (G'') moduli increased with concentration. At a HAPP concentration of 2 % G'' > G' and the system behaved like a diluted solution. The frequency dependence also decreased with increasing concentration. At 14 % HAPP, the system showed more gel-like properties with G' more or less independent of frequency. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/128315
- author
- Ortega-Ojeda, Fernando LU ; Larsson, Helena LU and Eliasson, Ann-Charlotte LU
- organization
- publishing date
- 2003
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Stärke
- volume
- 55
- issue
- 3-4
- pages
- 121 - 121
- publisher
- John Wiley & Sons Inc.
- external identifiers
-
- wos:000182115200002
- scopus:2942667345
- ISSN
- 0038-9056
- DOI
- 10.1002/star.200390026
- language
- English
- LU publication?
- yes
- id
- dc2ae5cb-9b62-4e33-b5e7-3077bd176aa6 (old id 128315)
- date added to LUP
- 2016-04-01 11:56:53
- date last changed
- 2023-09-01 13:26:04
@article{dc2ae5cb-9b62-4e33-b5e7-3077bd176aa6,
abstract = {{Differential scanning calorimetry (DSC), optical microscopy and turbidity measurements were used to define experimental conditions (time, temperature and shearing) for dissolving high amylopectin potato starch (HAPP) granules. A simple, less time consuming and non-chemical method for preparing starch samples was established. Small-amplitude oscillation measurements were used to characterise the behaviour of the resulting solutions. The DSC, microscopy and turbidity experiments showed that preparing the samples at 140 °C was necessary to dissolve HAPP, with no further detectable granule structures. Rheological measurements showed that the storage (G') and loss (G'') moduli increased with concentration. At a HAPP concentration of 2 % G'' > G' and the system behaved like a diluted solution. The frequency dependence also decreased with increasing concentration. At 14 % HAPP, the system showed more gel-like properties with G' more or less independent of frequency.}},
author = {{Ortega-Ojeda, Fernando and Larsson, Helena and Eliasson, Ann-Charlotte}},
issn = {{0038-9056}},
language = {{eng}},
number = {{3-4}},
pages = {{121--121}},
publisher = {{John Wiley & Sons Inc.}},
series = {{Stärke}},
title = {{On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.}},
url = {{http://dx.doi.org/10.1002/star.200390026}},
doi = {{10.1002/star.200390026}},
volume = {{55}},
year = {{2003}},
}