Abstract
Rheological properties of starch are affected by swelling of the granules that is in turn controlled by the degree of crosslinking. A previously developed model for swelling of starch granules was extended to account for electrostatic interactions. Maize starch was crosslinked with sodium trimetaphosphate. Granule swelling of 8% suspension of crosslinked maize starch when subjected to heating to 70,75,80,85 and 90 °C was more pronounced at higher temperatures eventually approaching equilibrium with the swelling ratio decreasing with increase in extent of crosslink. The number of crosslinks in the starch network was inferred from equilibrium swelling and related to peak viscosity and zeta potential. Chemical potential profile as well as the temperature profile within the granule at different times were predicted which were then employed to evaluate the evolution of granule size. The proposed model is able to describe the effect of crosslinking on swelling behavior.
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