科研之友
微信
新浪微博
Facebook
分享链接
摘要
Aqueous starch suspensions (8 g/100 g) were prepared in a Measuring flask of a Brabender viscograph and heated to temperatures of 74.0, 76.5, 79.0, 81.5, 84.0, 86.5, 89.0, 91.5 or 94.0 degrees C under continuous stirring. The resultant solution was cooled and frozen, and then defrosted and subjected to re-pasting in the Brabender viscograph. The heating and freezing of wheat starch suspension evoked changes in its properties, with the tendency and extent of these changes dependent on the pre-heating temperature. During re-pasting of the produced starch preparations in a Brabender viscograph, an increase occurred in particle size of the granules and 8-fold increase in paste viscosity compared with pastes produced from native starch. The viscosity of pastes was positively correlated with the size of formed gel sacks determined using a laser particle size analyzer. This was also found to depend on pre-heating temperature and changed according to a determined quadratic function. The strength of produced gels, measured with the oscillating rotating viscometer, was higher than that of the gel produced from native starch and depended on the pre-heating temperature; however, these changes followed a determined quadratic function.
- 出版日期2016-3
