Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel
| Autor: | Seyed Mohammad Ali Razavi, El-Sayed M. Abdel-Aal, Pierre Hucl, Carol Ann Patterson, Mahdi Irani |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
Starch
02 engineering and technology Biochemistry Viscoelasticity 03 medical and health sciences chemistry.chemical_compound Wheat starch Rheology Hardness Structural Biology Spreadability Profile analysis Phalaris Food science Molecular Biology Triticum 030304 developmental biology 0303 health sciences Viscosity Chemistry Temperature food and beverages General Medicine Limiting Frequency dependence 021001 nanoscience & nanotechnology Seeds 0210 nano-technology Gels |
| Zdroj: | International Journal of Biological Macromolecules. 124:270-281 |
| ISSN: | 0141-8130 |
| DOI: | 10.1016/j.ijbiomac.2018.11.216 |
| Popis: | In this study, viscoelastic properties and textural profile analysis of starches from two canary seed varieties (CDC Maria and C05041) were compared with wheat starch. Based on amplitude sweep, the limiting strain values were 5.7%, 5.4% and 16.3% for CDC Maria, C05041, and wheat starch gels, respectively. The yield stress values at the linear viscoelastic limit (τy) and flow point (τf) of wheat starch (25.4 & 35.5 Pa, respectively) were higher than CDC Maria (14.3 and 24.2 Pa, respectively) and C05041 (6.5 and 9.1 Pa, respectively) starches. On the other hand, canary seed starches showed higher modulus at flow point (Gf, 51.2–108.4 Pa) than wheat starch (41.2 Pa). In frequency sweep, canary seed starch gels showed lower frequency dependency (n′ = 0.033–0.009) in comparison with wheat starch gel (n′ = 0.063), categorizing the samples between weak and strong gels. On the basis of creep parameters of Burger model, CSSs illustrated more elastic behavior than wheat starch. The results of dynamic temperature sweep showed that canary seed starches exhibited higher peak, final, breakdown and setback viscosities in compare to wheat starch. Textural profile analysis provided the values of hardness (32–101 g), adhesiveness (0.03–0.17 mJ), cohesiveness (0.60–0.97) and gumminess (24.7–83.3 g) for the gels (15% w/w). |
| Databáze: | OpenAIRE |
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