Viscoelastic properties of maize starch and guar gum gels

• Published in: Journal of food engineering Vol. 82; no. 2; pp. 227 - 237
• Main Authors: Ptaszek, Paweł, Grzesik, Mirosław
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01.09.2007; Elsevier
• Subjects: AFM; Biological and medical sciences; Continues Maxwell model; corn starch; Food engineering; Food industries; Foods; Fundamental and applied biological sciences. Psychology; gels; General aspects; Guar gum; Maize; Mathematical models; Maxwell model; microstructure; phase transition; Regularization; Relaxation spectra; rheological properties; Spectra; spectral analysis; Starch and no starch hydrocolloids; Starch and starchy product industries; Starches; structure-activity relationships; temperature profiles; time series analysis; Time–temperature superposition; Viscoelasticity; AFM; Starch and no starch hydrocolloids; Time–temperature superposition; Continues Maxwell model; Regularization; Relaxation spectra; Atomic force microscopy; Monocotyledones; Zea mays; Starch; Corn; Time-temperature superposition; Properties; Relaxation; Gramineae; Angiospermae; Guar gum; Cereal; Carbohydrate; Spermatophyta; Models; Hydrocolloid; Polysaccharide; Temperature time superposition
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/j.jfoodeng.2007.02.013

The aim of present work was to study viscoelastic properties of maize starch–guar gum–water systems. The investigations were performed using two techniques: rheological measurements in frequency domain and structural studies with AFM method. Interpretation of results was based on time–temperature superposition principle and phenomenological theory of viscoelasticity. Due to fact, that investigated system was thermal stable, it was allowed to apply time–temperature superposition principle. The values of parameter a T were calculated, that enables to create the master curves. Continues Maxwell model was used to analyse phase separation in examined systems. Obtained by Tikhonov regularization method spectra were heterogeneous, that proved non-homogenous structure of system.