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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.14 No.3
- 발행연도
- 2009.9
- 수록면
- 233 - 239 (7page)
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The effects of guar gum (GG) and xanthan gum (XG) at different concentrations (0, 0.2, 0.4, and 0.6% w/w) on the rheological properties of Korean waxy rice starch (WRS) pastes were evaluated under both steady and dynamic shear conditions. The flow properties of WRS-gum mixtures were determined from the rheological parameters of the power law model. The addition of GG and XG to WRS resulted in an increase in the apparent viscosity (η<SUB>a,100</SUB>) and consistency index (K) values obtained from power law model. The flow behavior index (n) values of the WRS-XG mixtures decreased with an increase in gum concentration while there was only a marginal difference between n values for the WRS-GG mixtures. Dynamic moduli (G', G", and η<SUP>*</SUP>) values in the WRS-gum mixture systems also increased with an increase in gum concentration. WRS-XG mixtures had higher dynamic moduli and lower tan δ (ratio of G"/G') values than WRS-GG mixtures, indicating that the higher dynamic rheological properties of WRS-XG can be attributed to an increase in the viscoelasticity of the continuous phase in the starch-gum mixture systems, which was due to the higher viscoleastic properties of XG compared to GG. The dynamic (η<SUP>*</SUP>) and steady shear (η<SUP>a</SUP>) viscosities of the WRS-XG paste at a 0.2% gum concentration followed the Cox-Merz superposition rule.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (21)
참고문헌 신청
1. [학술지(정기간행물)] - Kulicke WM / 1996 / Hydrocolloids and rheology: regulation of visco-elastic characteristics of waxy rice starch in mixtures with galactomannans / Starch/Starke : 105 ~ 114
2. [학술지(정기간행물)] - Bahnassey YA / 1994 / Rapid Visco-Analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and Amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums / Starch/Starke : 134 ~ 141
3. [단행본] - Urlacher B / 1997 / Xanthan. In Thickening and Gelling Agents for Food. Imeson A, ed / Chapman & Hall, London, UK. : 284 ~ 311
4. [학술지(정기간행물)] - Alloncle M / 1991 / Viscoelastic properties of maize starch/hydrocolloid pastes and gels / Food Hydrocolloid : 455 ~ 467
5. [학술지(정기간행물)] - Abdulmola NA / 1996 / Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch / Carbohydr Polym : 65 ~ 78
2. [학술지(정기간행물)] - Bahnassey YA / 1994 / Rapid Visco-Analyzer (RVA) pasting profiles of wheat, corn, waxy corn, tapioca and Amaranth starches (A. hypochondriacus and A. cruentus) in the presence of konjac flour, gellan, guar, xanthan and locust bean gums / Starch/Starke : 134 ~ 141
3. [단행본] - Urlacher B / 1997 / Xanthan. In Thickening and Gelling Agents for Food. Imeson A, ed / Chapman & Hall, London, UK. : 284 ~ 311
4. [학술지(정기간행물)] - Alloncle M / 1991 / Viscoelastic properties of maize starch/hydrocolloid pastes and gels / Food Hydrocolloid : 455 ~ 467
5. [학술지(정기간행물)] - Abdulmola NA / 1996 / Effect of xanthan on the small-deformation rheology of crosslinked and uncrosslinked waxy maize starch / Carbohydr Polym : 65 ~ 78
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