Comparison of rheological properties of native and pregelatinized potato starches

Doori Kim; Byoungseung Yoo

doi:10.1007/s10068-014-0106-4

Comparison of rheological properties of native and pregelatinized potato starches

Doori Kim, Byoungseung Yoo

Department of Food Science & Biotechnology

Dongguk University

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

7 Scopus citations

Abstract

Rheological properties of native potato starch (NPS) and pregelatinized potato starch (PPS) were investigated under steady and dynamic shear conditions at 20°C and 60°C. The consistency index, apparent viscosity, and yield stress values of PPS were much lower than those of NPS. The flow behavior of PPS is more temperaturedependent. Dynamic moduli (G′ and G″) and complex viscosity of PPS were much lower than those of NPS, while tan δ values of PPS were in the range of 2.30-3.50 (tan δ>1), indicating that PPS is more viscous than elastic. Rheological properties of NPS are strongly influenced by pregelatinization.

Original language	English
Pages (from-to)	787-790
Number of pages	4
Journal	Food Science and Biotechnology
Volume	23
Issue number	3
DOIs	https://doi.org/10.1007/s10068-014-0106-4
State	Published - Jun 2014

Keywords

potato starch
pregelatinized starch
rheological property
viscosity

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10.1007/s10068-014-0106-4

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title = "Comparison of rheological properties of native and pregelatinized potato starches",

abstract = "Rheological properties of native potato starch (NPS) and pregelatinized potato starch (PPS) were investigated under steady and dynamic shear conditions at 20°C and 60°C. The consistency index, apparent viscosity, and yield stress values of PPS were much lower than those of NPS. The flow behavior of PPS is more temperaturedependent. Dynamic moduli (G′ and G″) and complex viscosity of PPS were much lower than those of NPS, while tan δ values of PPS were in the range of 2.30-3.50 (tan δ>1), indicating that PPS is more viscous than elastic. Rheological properties of NPS are strongly influenced by pregelatinization.",

keywords = "potato starch, pregelatinized starch, rheological property, viscosity",

author = "Doori Kim and Byoungseung Yoo",

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T1 - Comparison of rheological properties of native and pregelatinized potato starches

AU - Kim, Doori

AU - Yoo, Byoungseung

PY - 2014/6

Y1 - 2014/6

N2 - Rheological properties of native potato starch (NPS) and pregelatinized potato starch (PPS) were investigated under steady and dynamic shear conditions at 20°C and 60°C. The consistency index, apparent viscosity, and yield stress values of PPS were much lower than those of NPS. The flow behavior of PPS is more temperaturedependent. Dynamic moduli (G′ and G″) and complex viscosity of PPS were much lower than those of NPS, while tan δ values of PPS were in the range of 2.30-3.50 (tan δ>1), indicating that PPS is more viscous than elastic. Rheological properties of NPS are strongly influenced by pregelatinization.

AB - Rheological properties of native potato starch (NPS) and pregelatinized potato starch (PPS) were investigated under steady and dynamic shear conditions at 20°C and 60°C. The consistency index, apparent viscosity, and yield stress values of PPS were much lower than those of NPS. The flow behavior of PPS is more temperaturedependent. Dynamic moduli (G′ and G″) and complex viscosity of PPS were much lower than those of NPS, while tan δ values of PPS were in the range of 2.30-3.50 (tan δ>1), indicating that PPS is more viscous than elastic. Rheological properties of NPS are strongly influenced by pregelatinization.

KW - potato starch

KW - pregelatinized starch

KW - rheological property

KW - viscosity

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DO - 10.1007/s10068-014-0106-4

M3 - Article

AN - SCOPUS:84903847192

SN - 1226-7708

VL - 23

SP - 787

EP - 790

JO - Food Science and Biotechnology

JF - Food Science and Biotechnology

IS - 3

ER -

Comparison of rheological properties of native and pregelatinized potato starches

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Keywords

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