RT Journal Article
T1 Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities
A1 Moreira Martínez, Ramón Felipe
A1 Montes, Leticia
A1 Rosell, Cristina M.
K1 Average viscosimetric weight
K1 creep and recovery
K1 gelatinization
K1 intrinsic viscosity
K1 viscoelasticity
AB The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellulose (HPMC) (from 0.5 to 2.0% w/w, starch basis) with three different viscosities (40–60, 80–120, and 2,600–5,600 mPa⋅s) to corn starch (30% w/w, total basis) gels. Average viscosimetric molecular weights (Mv) of tested HPMC were determined (from 27.2 × 103 to 82.7 × 103 g/mol). Water retention capacity of HPMC varied linearly with Mv. The formation and curation of gels were monitored by rheology employing consecutive steps such as heating ramp (25–90°C), time sweep (90°C), cooling ramp (90–25°C), time sweep (25°C), and frequency sweep. Additionally, creep-recovery tests were performed. HPMC above 1.5% w/w delayed the range of gelatinization temperature of starch up to 2°C. Viscoelasticity and stiffness of corn starch gels with HPMC depend on both the amount of polymer added and Mv of the HPMC. Finally, to achieve corn gels with mimetic viscoelastic properties to wheat gel (with constant total solids), HPMC with relatively low viscosity (low Mv) is necessary to be added at certain content.
PB Frontiers
YR 2022
FD 2022-03-22
LK http://hdl.handle.net/10347/31751
UL http://hdl.handle.net/10347/31751
LA eng
NO Moreira, R., Montes, L., Rosell C.M. (2022). Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities, "Frontiers in Nutrition", Vol. 9, 1-10
NO The authors acknowledged the financial support of the SpanishMinistry of Science and Innovation (Project RTI2018-095919-BC2) and the European Regional Development Fund (FEDER) andXunta de Galicia (Consolidation Project ED431B 2019/01).
DS Minerva
RD 24 abr 2026