Rheological Characteristics of Waxy Rice Starch Modified by Carboxymethyl Cellulose.

Content Provider	Europe PMC
Author	Lee, Hyundo Yoo, Byoungseung
Copyright Year	2019
Abstract	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 (ηa,100), 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 ηa,100 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.
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ISSN	22871098
Journal	Preventive Nutrition and Food Science [Prev Nutr Food Sci]
Volume Number	24
DOI	10.3746/pnf.2019.24.4.478
PubMed Central reference number	PMC6941717
Issue Number	4
PubMed reference number	31915644
e-ISSN	22878602
Language	English
Publisher	The Korean Society of Food Science and Nutrition
Publisher Date	2019-12-31
Access Restriction	Open
Rights License	This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited. Copyright © 2019 by The Korean Society of Food Science and Nutrition
Subject Keyword	CLSM waxy rice starch carboxymethyl cellulose synergistic effect coacervation
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Food Science