[Rheological properties of a calcium alginate-potato starch hydrolysate-water system].
The rheological properties of liquid solutions and gels of sodium alginate, calcium gluconate and gelling maltodextrin were investigated and compared with the behaviour of pastes and gels of non-degraded potato starch. The dependence of the rheological properties upon the calcium gluconate concentration is extreme. A marked increase in the viscosity of the liquid solutions and maximal values for the hardness and the breaking strength of the gels are obtained at a calcium gluconate/sodium alginate ratio of 0.3. As to breaking strength, elasticity and hardness, the maltodextrin-based gels are many times inferior to the potato starch-based gels. The breaking strength, hardness and elasticity of maltodextrin gels are increased by the addition of sodium alginate and calcium gluconate, which increases their effectiveness when used in foods.
D000464:Alginates; D002118:Calcium; D003912:Dextrins; D005782:Gels; D005942:Gluconates; D006868:Hydrolysis; D012212:Rheology; D012964:Sodium; D013213:Starch; D014675:Vegetables; D014783:Viscosity; D014867:Water
D000464:Alginates; D003912:Dextrins; D005782:Gels; D005942:Gluconates; D014867:Water; D013213:Starch; D012964:Sodium; D002118:Calcium
Rheologische Eigenschaften des Systems Calciumalginat-Kartoffelstärke-hydrolysat-Wasser.