Abstract
Dynamic rheological properties of acetylated sweet potato starch (ASPS) pastes mixed with 3 commercial gums (guar gum, locust bean gum, and xanthan gum) were investigated at different gum concentrations. The dynamic moduli of the ASPS-gum mixtures were higher than those of the control, and they increased with an increase in gum concentration. In particular, the G′ value of xanthan and G″ value of guar gum at a 0.6% gum concentration were much higher as compared to those of other mixtures. Tan δ values of ASPS-xanthan mixtures were much lower than those of other samples, indicating that the elastic properties in the ASPS-gum mixture systems were strongly affected by the additions of xanthan. These results suggest that the presence of gums in ASPS modifies the viscoelastic properties, and that these modifications are dependent on the gum type and gum concentration.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
