Some Rheological Properties of Katakuri (Erythronium japonicum Decne) Starch Pastes at Low Concentrations.

DOI Web Site Open Access
  • AIKAWA Rieko
    Department of Domestic Science, Otsuma Women's Junior College
  • AKUZAWA Sayuri
    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture
  • SAWAYAMA Shigeru
    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture
  • KAWABATA Akiko
    Department of Nutrition, Faculty of Agriculture, Tokyo University of Agriculture
  • NAKAMURA Michinori
    Nodai Research Institute, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • カタクリ澱粉の理化学的性質に関する研究（第３報）　カタクリ澱粉の理化学的性質に関する研究（第三報）　低濃度におけるカタクリ澱粉糊のレオロジー的性質

Description

The spinnability, flow characteristics, and static viscoelasticity of Katakuri starch at low paste concentrations were compared with those of pastes of potato and edible canna starches. The spinnability of 2, 3 and 4% pastes of the three different starches was measured at 20, 30 and 50°C. The spinning distance of each starch paste depended on the concentration, temperature and tensile velocity. All three starch pastes showed hysteresis curves with a yield value and the down curve of the potato starch paste was steeper than the up curve. Katakuri starch paste showed large structural viscosity. The 2 and 4% potato starch pastes showed the highest values for elastic modulus and viscotic modulus. The paste of Katakuri starch showed the shortest retardation time and the lowest Newtonian viscosity. A master creep curve could be constructed for each starch paste from the creep compliance curves in the range 10-40t . The apparent activation energy was in the order of Katakuri>edible canna>potato.

Journal

Details 詳細情報について

Report a problem

Back to top