The effect of amylose content from differing botanical sources on the nonlinear viscoelastic properties of semidilute solutions of maize starches*
✍ Scribed by C. J. Carriere
- Publisher
- John Wiley and Sons
- Year
- 1999
- Tongue
- English
- Weight
- 157 KB
- Volume
- 73
- Category
- Article
- ISSN
- 0021-8995
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✦ Synopsis
The effect of the addition of potato or maize on the shear-thickening behavior of semidilute solutions of maize was examined. The experiments were conducted at 25°C using 90/10 weight-weight dimethyl sulfoxide (DMSO)-water as the solvent. The addition of amylose to maize amylopectin reduced and eventually eliminated the observed shear-thickening behavior of maize amylopectin. When potato amylose was combined with maize amylopectin, the shear-thickening phenomenon was observed up to a total amylose content of 10% by weight. For maize amylose, the shear-thickening behavior was eliminated at an amylose content of 5%. Maize amylose is thus more effective in inhibiting the formation of the structure formed after the shear-thickening region than potato amylose. This result indicates that the amylose obtained from potatoes interacts differently, or entangles differently, with maize amylopectin than does the amylose obtained from maize.