Publication: Yield stress components of waxy corn starch-xanthan mixtures: Effect of xanthan concentration and different starches
Issued Date
2006-09-13
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01448617
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2-s2.0-33747128843
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Mahidol University
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SCOPUS
Bibliographic Citation
Carbohydrate Polymers. Vol.65, No.4 (2006), 469-478
Suggested Citation
Piyada Achayuthakan, Manop Suphantharika, M. A. Rao Yield stress components of waxy corn starch-xanthan mixtures: Effect of xanthan concentration and different starches. Carbohydrate Polymers. Vol.65, No.4 (2006), 469-478. doi:10.1016/j.carbpol.2006.02.007 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/23148
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Title
Yield stress components of waxy corn starch-xanthan mixtures: Effect of xanthan concentration and different starches
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Abstract
Yield stress of 6% (w/w) waxy maize (WXM), cross-linked waxy maize (CLWM), and cold water swelling (CWS) starches in xanthan gum dispersions: 0%, 0.35%, 0.50%, 0.70%, and 1.0% was measured with the vane method at an apparent shear rate of 0.05 s-1. The intrinsic viscosity of the xanthan gum was determined to be: 112.3 dL/g in distilled water at 25 °C. Values of the static (σ0s) and dynamic (σ0d) yield stress of each dispersion were measured before and after breaking down its structure under continuous shear, respectively. The WXM and CWS starches exhibited synergistic behavior, whereas the CLWM starch showed antagonistic effect with xanthan gum. The difference (σ0s- σ0d) was the stress required to break the inter-particle bonding (σb). The contributions of the viscous (σv) and network (σn) components were estimated from an energy balance model. In general, values of σbof the starch-xanthan gum dispersions decreased and those of σnincreased with increase in xanthan gum concentration. © 2006 Elsevier Ltd. All rights reserved.