Rheological Characteristics of Waxy Rice Starch Modified by Carboxymethyl Cellulose

• Published in: Preventive nutrition and food science Vol. 24; no. 4; pp. 478 - 484
• Main Authors: Lee, Hyundo, Yoo, Byoungseung
• Format: Journal Article
• Language: English
• Published: Korea (South) 한국식품영양과학회 01.12.2019; The Korean Society of Food Science and Nutrition
• Subjects: 식품과학; CLSM; carboxymethyl cellulose; waxy rice starch; coacervation; synergistic effect
• DOI: 10.3746/pnf.2019.24.4.478
• ISSN: 2287-1098

The effects of carboxymethyl cellulose (CMC) at different concentrations (0, 0.2, 0.4, and 0.6% w/w) on the rheological properties of waxy rice starch (WRS) pastes were evaluated under both steady and dynamic shear conditions. The flow properties of WRS-CMC mixtures were determined from the rheological parameters of power law and Casson models. All samples demonstrated a clear trend of shear-thinning behavior (n=0.33~0.34), with a marginal difference shown between n values. The addition of CMC to WRS increased the apparent viscosity (η ), consistency index, and Casson yield stress values. The dynamic moduli [storage modulus (G'), loss modulus (G″), and dynamic viscosity (η*)] and ratio of G″/G' values of WRS-CMC mixtures also increased with an increase in CMC concentration; the higher dynamic rheological properties observed at higher CMC concentrations may be attributed to an increase in the viscoelasticity of the continuous phase in the starch-gum mixture system. Dependence of η on temperature followed the Arrhenius model for all samples. The Cox-Merz rule was not applicable to WRS-CMC pastes with different CMC concentrations, demonstrating that there was a deviation between η* and steady shear viscosities for all samples. Therefore, the synergistic effect of CMC on the rheological properties of WRS pastes appeared to be the result of coacervation.