Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels

Dristi Khondkar, Richard F. Tester, Nick Hudson, John Karkalas, Jim Morrow

Research output: Contribution to journalArticle

Abstract

Rheological characterisation of uncross-linked (UPS) and cross-linked (CPS) waxy maize starch with pectin was conducted to determine the influence of pectin on the properties of the starch. The viscoelastic behaviour of 5% (w/v) gel systems containing UPS and CPS polysaccharides at 25 °C was evaluated by small angle deformation oscillation rheometry. Viscoelasticity measurements of the cross-linked polysaccharides indicated that the elastic component increased after cross-linking. Among all gels studied, the properties of the CPS mixtures (ratios 2:3 and 3:2) showed quite high storage (G') and loss (G¿) moduli (compared with gels of other ratios), indicating that gels of these two particular ratios had the greatest degree of elasticity and were very well structured. The results suggest that cross-linking between starch and pectin molecules can give rise to novel rheological properties.

Original languageEnglish
JournalFood Hydrocolloids
DOIs
Publication statusPublished - 1 Dec 2007

Keywords

  • pectin
  • rheology
  • starch

Fingerprint Dive into the research topics of 'Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels'. Together they form a unique fingerprint.

  • Cite this