Rheological properties of starches from grain amaranth and their relationship to starch structure

Xiangli Kong; Stefan Kasapis; Eric Bertoft; Harold Corke

doi:10.1002/star.200900235

Rheological properties of starches from grain amaranth and their relationship to starch structure

Xiangli Kong, Stefan Kasapis, Eric Bertoft, Harold Corke^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

59 Scopus citations

Abstract

Amaranth starch (Amaranthus cruentus L. and Amaranthus hypochondriacus L.) in this investigation possessed a relatively small and uniform granule size of a type "A" pattern obtained by X-ray diffraction, with the degree of crystallinity ranging from 24.5 to 27.9%. This was followed by work on steady and dynamic rheological properties on shear of seven native amaranth starches. Aqueous pastes (5% solids) exhibited shear-thinning behavior, and the flow behavior was fitted with the Herschel-Bulkley equation (regression coefficients were over 0.99). Cultivar V69 showed much higher G′ (storage modulus) and G′ (loss modulus) than the other samples and produced a solid-like gel, which could be attributed to the high amylose content of its network. Correlation analysis revealed that amylose content was positively correlated with G′ and negatively with the loss tangent (tan δ) of the material.

Original language	English
Pages (from-to)	302-308
Number of pages	7
Journal	Starch/Staerke
Volume	62
Issue number	6
DOIs	https://doi.org/10.1002/star.200900235
State	Published - Jun 2010
Externally published	Yes

Keywords

Amylopectin
Grain amaranth
Rheological property
Starch structure

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title = "Rheological properties of starches from grain amaranth and their relationship to starch structure",

abstract = "Amaranth starch (Amaranthus cruentus L. and Amaranthus hypochondriacus L.) in this investigation possessed a relatively small and uniform granule size of a type {"}A{"} pattern obtained by X-ray diffraction, with the degree of crystallinity ranging from 24.5 to 27.9%. This was followed by work on steady and dynamic rheological properties on shear of seven native amaranth starches. Aqueous pastes (5% solids) exhibited shear-thinning behavior, and the flow behavior was fitted with the Herschel-Bulkley equation (regression coefficients were over 0.99). Cultivar V69 showed much higher G′ (storage modulus) and G′ (loss modulus) than the other samples and produced a solid-like gel, which could be attributed to the high amylose content of its network. Correlation analysis revealed that amylose content was positively correlated with G′ and negatively with the loss tangent (tan δ) of the material.",

keywords = "Amylopectin, Grain amaranth, Rheological property, Starch structure",

author = "Xiangli Kong and Stefan Kasapis and Eric Bertoft and Harold Corke",

year = "2010",

month = jun,

doi = "10.1002/star.200900235",

language = "英语",

volume = "62",

pages = "302--308",

journal = "Starch/Staerke",

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TY - JOUR

T1 - Rheological properties of starches from grain amaranth and their relationship to starch structure

AU - Kong, Xiangli

AU - Kasapis, Stefan

AU - Bertoft, Eric

AU - Corke, Harold

PY - 2010/6

Y1 - 2010/6

N2 - Amaranth starch (Amaranthus cruentus L. and Amaranthus hypochondriacus L.) in this investigation possessed a relatively small and uniform granule size of a type "A" pattern obtained by X-ray diffraction, with the degree of crystallinity ranging from 24.5 to 27.9%. This was followed by work on steady and dynamic rheological properties on shear of seven native amaranth starches. Aqueous pastes (5% solids) exhibited shear-thinning behavior, and the flow behavior was fitted with the Herschel-Bulkley equation (regression coefficients were over 0.99). Cultivar V69 showed much higher G′ (storage modulus) and G′ (loss modulus) than the other samples and produced a solid-like gel, which could be attributed to the high amylose content of its network. Correlation analysis revealed that amylose content was positively correlated with G′ and negatively with the loss tangent (tan δ) of the material.

AB - Amaranth starch (Amaranthus cruentus L. and Amaranthus hypochondriacus L.) in this investigation possessed a relatively small and uniform granule size of a type "A" pattern obtained by X-ray diffraction, with the degree of crystallinity ranging from 24.5 to 27.9%. This was followed by work on steady and dynamic rheological properties on shear of seven native amaranth starches. Aqueous pastes (5% solids) exhibited shear-thinning behavior, and the flow behavior was fitted with the Herschel-Bulkley equation (regression coefficients were over 0.99). Cultivar V69 showed much higher G′ (storage modulus) and G′ (loss modulus) than the other samples and produced a solid-like gel, which could be attributed to the high amylose content of its network. Correlation analysis revealed that amylose content was positively correlated with G′ and negatively with the loss tangent (tan δ) of the material.

KW - Amylopectin

KW - Grain amaranth

KW - Rheological property

KW - Starch structure

UR - http://www.scopus.com/inward/record.url?scp=77954340801&partnerID=8YFLogxK

U2 - 10.1002/star.200900235

DO - 10.1002/star.200900235

M3 - 文章

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SN - 0038-9056

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EP - 308

JO - Starch/Staerke

JF - Starch/Staerke

IS - 6

ER -

Rheological properties of starches from grain amaranth and their relationship to starch structure

Abstract

Keywords

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