An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology

This work investigated the chain structure and large amplitude oscillatory shear (LAOS) rheological properties of waxy maize starch (WMS) at different growth periods established a motion model to clarify evolution structure. During period 20–25 days, apparent viscosity dynamic moduli for WMS paste decreased, along with greater degree nonlinearity. could be correlated an increasing branching due more short-branched chains generated during growth. With reaching 25 viscosity, zero-strain nonlinearity (Q0) increased b value deviated from 2 significantly, indicating obvious accompanied by weak stress overshoot shear-thickening. explained growing length branched rising content B3- B4-chains. Thus, this demonstrate LAOS rheology can used as new effective method characterize structural through monitoring pattern under conditions.