淀粉
流变学
触变性
直链淀粉
食品科学
剪切减薄
化学
淀粉糊化
马铃薯淀粉
玉米淀粉
多糖
回生(淀粉)
动态模量
动态力学分析
材料科学
复合材料
生物化学
有机化学
聚合物
作者
Nan Chen,Qing Wang,Mu-xuan Wang,Ningyang Li,Annabelle V. Briones,Lucía Cassani,Miguel A. Prieto,Maricar B. Carandang,Chao Liu,Chao Gu,Jinyue Sun
标识
DOI:10.1016/j.fochx.2022.100432
摘要
The study aimed to characterize physicochemical, thermal, and rheological properties of cashew nut starch (CNS) and then compare the obtained results with the properties of potato and corn starches. CNS showed higher gelatinization temperatures (112.29 °C) than those noted for potato and maize starches (78.44–94.65 °C). In addition, CNS had higher peak viscosity (19.03 mPa·s) than high amylose corn starch. The static shear rheological test indicated that the CNS followed a pseudoplastic behavior. In addition, CNS sample showed a thixotropic patter, which was less pronounced than that observed for potato starch, but higher than the value reported for high amylose corn starch. These results demonstrated that the shear resistance of CNS was lower than high amylose corn starch, but higher than potato starch. The storage and loss modulus (G' and G“, respectively) of the CNS were higher than those reported for the rest of samples. In this line, elastic properties were predominant in CNS sample. In conclusion, results from this study provided insight into physicochemical and structural properties of cashew nut starch, which could represent a preliminary step for its future application in food processing.
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