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An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology
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Liu, Zipeng, Cheng, Ling, Bie, Pingping, Xie, Fengwei and Zheng, Bo (2021) An insight into the structural evolution of waxy maize starch chains during growth based on nonlinear rheology. Food Hydrocolloids, 116 . 106655. doi:10.1016/j.foodhyd.2021.106655 ISSN 0268-005X.
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WRAP-insight-structural-evolution-waxy-maize-starch-chains-during-growth-based-nonlinear-rheology-Xie-2021.pdf - Accepted Version - Requires a PDF viewer. Available under License Creative Commons Attribution Non-commercial No Derivatives 4.0. Download (7Mb) | Preview |
Official URL: http://dx.doi.org/10.1016/j.foodhyd.2021.106655
Abstract
This work investigated the chain structure and large amplitude oscillatory shear (LAOS) rheological properties of waxy maize starch (WMS) at different growth periods and established a motion model to clarify the evolution of starch chain structure. During the growth period of 20–25 days, the apparent viscosity and dynamic moduli for WMS paste decreased, along with a greater degree of nonlinearity. This could be correlated with an increasing branching degree of starch due to more short-branched chains generated during growth. With the growth period reaching 25 days, the apparent viscosity, dynamic moduli and zero-strain nonlinearity (Q0) for WMS increased and the b value deviated from 2 significantly, indicating obvious nonlinearity accompanied by a weak stress overshoot and shear-thickening. This could be explained by the growing length of branched chains and the rising content of B3- and B4-chains. Thus, this work demonstrate LAOS rheology can be used as a new and effective method to characterize the chain structural evolution of starch through monitoring the motion pattern of different starch chains under shear conditions.
Item Type: | Journal Article | |||||||||
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Subjects: | Q Science > QC Physics Q Science > QD Chemistry T Technology > TP Chemical technology |
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Divisions: | Faculty of Science, Engineering and Medicine > Engineering > WMG (Formerly the Warwick Manufacturing Group) | |||||||||
Library of Congress Subject Headings (LCSH): | Cornstarch , Nuclear magnetic resonance, Gel permeation chromatography , Light -- Scattering , Rheology | |||||||||
Journal or Publication Title: | Food Hydrocolloids | |||||||||
Publisher: | Elsevier | |||||||||
ISSN: | 0268-005X | |||||||||
Official Date: | July 2021 | |||||||||
Dates: |
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Volume: | 116 | |||||||||
Article Number: | 106655 | |||||||||
DOI: | 10.1016/j.foodhyd.2021.106655 | |||||||||
Status: | Peer Reviewed | |||||||||
Publication Status: | Published | |||||||||
Access rights to Published version: | Restricted or Subscription Access | |||||||||
Date of first compliant deposit: | 17 February 2021 | |||||||||
Date of first compliant Open Access: | 8 February 2022 | |||||||||
RIOXX Funder/Project Grant: |
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