Rheological properties of heated cross‐linked waxy maize starch dispersions
نویسندگان
چکیده
منابع مشابه
High-Solid Systems of Partially Hydrolysed Waxy Maize Starch: Rheological and Structural Characterisations
O comportamento reológico de dispersões com alto teor de sólidos, de misturas de amido de milho ceroso hidrolisado (HWS), em presença do concentrado de proteínas do soro do leite (WPC) e uréia, foi estudado por medidas oscilatórias de pequena amplitude no regime linear, sob aquecimento a 80 oC e resfriamento a 25 oC, a pH 7,5. A amostra de HWS não-gelificante foi obtida por sonicação de amido d...
متن کاملFlocculation of kaolin by waxy maize starch phosphates
Waxy maize starch phosphates were tested as flocculants in order to determine if they have the potential to replace petroleum-based polymer flocculants currently used commercially. Phosphorylation was carried out by dry heating of starches and sodium orthophosphates at 140 C for 4 h. Native and phosphorylated waxy maize starches were ineffective as flocculants for kaolin in deionized water. How...
متن کاملTheory of the rheological properties of dispersions.
In the mechanics of continua the theories of two types of substances have been mainly considered, those of Hookean elastic solids and of Newtonian fluids. I t is common knowledge that there are many substances of great importance which cannot be classified under either heading. Some of these substances exhibit both elastic and viscous properties; they flow under the influence of applied stresse...
متن کاملAdenosine diphosphoglucose-starch glucosyltransferases from developing kernels of waxy maize.
TWO ADENOSINE DIPHOSPHOGLUCOSE: alpha-1,4-glucan alpha-4-glucosyl-transferases were extracted from kernels of waxy maize harvested 22 days after pollination and separated by gradient elution from a diethylaminoethyl-cellulose column. Both fractions could utilize amylopectin, amylose, glycogen, maltotriose and maltose as primers. The rate of glucose transfer from adenosine diphosphoglucose to ra...
متن کاملChitin nanocrystal dispersions: rheological and microstructural properties
Dispersions of colloidal particles in aqueous media are widely investigated because of their use in many industrial applications (foods, pharmaceuticals, cosmetics, paints, etc.). Acid-hydrolyzed chitin has been reported to spontaneously disperse into colloidal rod-like crystalline particles, which can form rigid structures. Such colloidal dispersions of acid-degraded chitin can undergo an isot...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Properties
سال: 1998
ISSN: 1094-2912,1532-2386
DOI: 10.1080/10942919809524562