Abstract
ABSTRACTDifferential scanning calorimetric (DSC) data on 10% (w/w) corn starch dispersion showed one endothermic peak and on soybean protein (SP) isolate dispersions two peaks attributed to 7S and 11S globulins. In corn starch‐SP isolate mixtures, thermal transitions appear to occur independently of one another. Dynamic rheological data over 0.63–62.9 rad s‐1 revealed weak gel‐like behavior of both 10% corn starch and SP isolate dispersions with magnitudes of storage modulus (G′) being significantly higher than those of loss modulus (G″) and both exhibiting slight frequency‐dependence; G′ of corn starch dispersion was higher than that of SP isolate and in mixed dispersions its magnitude decreased with increase in proportion of protein. The Maxwell model described creep‐compliance data on dispersions high in corn starch, while the Burgers model described dispersions high in SP isolate. Plots of protein/starch ratio versus G′ and instantaneous elastic modulus showed similar trends in phase separation and inversion.
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 call
