Rheological Characteristics of Halberd Wheat Starch

• Published in: Die Stärke Vol. 61; no. 5; pp. 275 - 281
• Main Authors: Tako, Masakuni, Tamaki, Yukihiro, Teruya, Takeshi, Konishi, Teruko, Shibanuma, Kiyoshi, Hanashiro, Isao, Takeda, Yasuhito
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley-VCH Verlag 01.05.2009; WILEY-VCH Verlag; WILEY‐VCH Verlag; Wiley
• Subjects: Biological and medical sciences; Cereal and baking product industries; Food industries; Fundamental and applied biological sciences. Psychology; Intramolecular and intermolecular hydrogen bonding; Rheological characteristic; Starch and starchy product industries; Wheat starch; Rheological characteristic; Intramolecular and intermolecular hydrogen bonding; Polysaccharide; Wheat starch
• DOI: 10.1002/star.200800073
• ISSN: 0038-9056

The non-Newtonian behavior and dynamic viscoelasticity of Halberd wheat starch (23.0% amylose content) pastes were determined with a rheogoniometer. The flow curves, at 25°C, of Halberd starch pastes showed plastic behavior at concentrations of more than 4.0%. The shear viscosity of the starch pastes decreased gradually with an increase in temperature at concentrations less than 4.0%, but remained constant at a concentration of 5.0%. The storage modulus of the starch pastes increased with increasing concentration and remained high during increase in temperature up to 80°C. Almost the same storage modulus was observed upon addition of urea (4.0 M) to the paste at low temperature (0°C), and the modulus stayed at a large value with increase in temperature up to 60°C, which was estimated to be a transition temperature; then it decreased rapidly with further temperature increase. A transition temperature of 60°C was also observed in the dynamic viscosity. A very large storage modulus and dynamic viscosity were observed in alkaline solution (0.05 M NaOH) at low temperature (0°C), both quantities decreased slightly with increase in temperature up to 25°C, which was estimated to be a transition temperature, then decreased rapidly with further increase in temperature. A possible intermolecular hydrogen bonding between amylose and amylopectin molecules is proposed.