TY - JOUR
T1 - Comparison of the effects of gums on dynamic rheological properties of acetylated sweet potato starch
AU - Yoo, Byoungseung
AU - Kim, Do Dan
PY - 2011/11
Y1 - 2011/11
N2 - Dynamic rheological properties of acetylated sweet potato starch (ASPS) pastes mixed with 3 commercial gums (guar gum, locust bean gum, and xanthan gum) were investigated at different gum concentrations. The dynamic moduli of the ASPS-gum mixtures were higher than those of the control, and they increased with an increase in gum concentration. In particular, the G′ value of xanthan and G″ value of guar gum at a 0. 6% gum concentration were much higher as compared to those of other mixtures. Tan δ values of ASPS-xanthan mixtures were much lower than those of other samples, indicating that the elastic properties in the ASPS-gum mixture systems were strongly affected by the additions of xanthan. These results suggest that the presence of gums in ASPS modifies the viscoelastic properties, and that these modifications are dependent on the gum type and gum concentration.
AB - Dynamic rheological properties of acetylated sweet potato starch (ASPS) pastes mixed with 3 commercial gums (guar gum, locust bean gum, and xanthan gum) were investigated at different gum concentrations. The dynamic moduli of the ASPS-gum mixtures were higher than those of the control, and they increased with an increase in gum concentration. In particular, the G′ value of xanthan and G″ value of guar gum at a 0. 6% gum concentration were much higher as compared to those of other mixtures. Tan δ values of ASPS-xanthan mixtures were much lower than those of other samples, indicating that the elastic properties in the ASPS-gum mixture systems were strongly affected by the additions of xanthan. These results suggest that the presence of gums in ASPS modifies the viscoelastic properties, and that these modifications are dependent on the gum type and gum concentration.
KW - acetylated sweet potato starch
KW - dynamic modulus
KW - gum
KW - rheological property
UR - http://www.scopus.com/inward/record.url?scp=84863235690&partnerID=8YFLogxK
U2 - 10.1007/s10068-011-0199-y
DO - 10.1007/s10068-011-0199-y
M3 - Comment/debate
AN - SCOPUS:84863235690
SN - 1226-7708
VL - 20
SP - 1445
EP - 1449
JO - Food Science and Biotechnology
JF - Food Science and Biotechnology
IS - 5
ER -