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On the dispersion and small-amplitude oscillation measurements of high amylopectin potato starch.

Ortega-Ojeda, Fernando LU ; Larsson, Helena LU and Eliasson, Ann-Charlotte LU (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)
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Stärke
volume
55
issue
3-4
pages
121 - 121
publisher
John Wiley & Sons
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
2007-07-19 09:25:20
date last changed
2018-01-07 05:35:21
@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},
  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},
  volume       = {55},
  year         = {2003},
}