title: Thermal and rheological properties of breadfruit starch.
abstract: The thermal and rheological properties of breadfruit starch were studied using DSC and 2 different rheometers. It was found that the gelatinization temperature of starch with excess moisture content (>70%) was at approximately 75 °C. A new endotherm was detected at about 173 °C when the moisture content was lower than required for full gelatinization of the starch. A detailed examination revealed that this endotherm represented the melting of amylose-lipid complexes. Breadfruit starch paste exhibited shear-thinning fluid characteristics, and good thermal and pH stability. The setback viscosity of the breadfruit starch was lower than that of potato and corn starches. The rheological properties of the breadfruit starch paste was well described by the Herschel-Bulkley model at a shear rate of 0 to 100 s(-1), where R(2) is greater than 0.95, and it behaved like a yield-pseudoplastic fluid. Both the storage modulus and loss modulus of the paste initially increased sharply, then dropped after reaching the gelatinization peak. Breadfruit starch gel showed both flexibility and viscosity. Suspension with 6% starch content exhibited very weak gel rigidity; however, this increased significantly at starch contents above 20%.
authors.affiliation: ERCSPP, College of Light Industry and Food, South China Univ. of Technology, Guangzhou 510640, China.
authors.forename: Xueyu
authors.initials: X
authors.lastname: Wang
authors.forename: Ling
authors.initials: L
authors.lastname: Chen
authors.forename: Xiaoxi
authors.initials: X
authors.lastname: Li
authors.forename: Fengwei
authors.initials: F
authors.lastname: Xie
authors.forename: Hongshen
authors.initials: H
authors.lastname: Liu
authors.forename: Long
authors.initials: L
authors.lastname: Yu
mesh_terms: D000688:Amylose / Q000737:chemistry; D031622:Artocarpus / Q000737:chemistry*; D002152:Calorimetry, Differential Scanning; D055598:Chemical Phenomena; D004548:Elasticity; D005511:Food Handling; D005638:Fruit / Q000737:chemistry*; D005782:Gels; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000737:chemistry; D055595:Mechanical Phenomena; D008956:Models, Chemical; D044367:Phase Transition; D012212:Rheology; D033081:Shear Strength; D013213:Starch / Q000737:chemistry*; D013696:Temperature; D044366:Transition Temperature; D014783:Viscosity; D014867:Water / Q000032:analysis
chemical_list: D005782:Gels; D008055:Lipids; D014867:Water; D013213:Starch; D000688:Amylose