Influence of xanthan gum on viscoelastic retardation processes in starch pastes
AbstractThe aim of this study was to analyze the traces of retardation spectra L(λ) as a function of the experiment duration in systems containing normal (CS) and waxy (WS) corn starches with the addition of xanthan gum (XG). Retardation spectra were estimated based on continuous Burger's model. The branching of retardation spectra and the development of new characteristic retardation times in real time (during the experiment) were shown. The system with the lowest content of XG and CS revealed a cascade of doublings created on the upper branch in retardation spectra. The phenomenon proceeded towards long retardation times. This means that the system began to flow, and thus showed more viscous properties in the observed time frame. Replacement of CS with XG also resulted in generation of doublings in the trace of the retardation spectrum on the shorter time branches. The doublings, which are also present in the pastes with XG and WS, originate from the upper branches only. No doublings were observed on the lower arms. The new branches have always tended towards longer retardation times. This means that, over time, the system tends towards flowing and, hence, towards the phenomenon of energy dissipation, as the structure is no more able to store mechanical energy.
|Journal series||Starch-Starke, ISSN 0038-9056, (A 25 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||Continuous Burger model, hydrocolloids, retardation spectra, Starch, Viscoelasticity|
|Score|| = 25.0, 26-07-2017, ArticleFromJournal|
= 25.0, 26-07-2017, ArticleFromJournal
|Publication indicators||= 1|
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