Comparison of the effects of gums on dynamic rheological properties of acetylated sweet potato starch

Byoungseung Yoo, Do Dan Kim

Research output: Contribution to journalComment/debate

7 Scopus citations

Abstract

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.

Original languageEnglish
Pages (from-to)1445-1449
Number of pages5
JournalFood Science and Biotechnology
Volume20
Issue number5
DOIs
StatePublished - Nov 2011

Keywords

  • acetylated sweet potato starch
  • dynamic modulus
  • gum
  • rheological property

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