title: The role of entanglement concentration on the hydrodynamic properties of potato and sweet potato starches.
abstract: The hydrodynamic properties of potato starch and sweet potato starch in dilute and semi-dilute aqueous solutions were studied using a Ubbelohde viscometer, a transmission electron microscope, and steady shear rheological measurements. The results indicated that the potato starch solutions showed a linear shape of the ηredversus c curves. The sweet potato starch solutions presented a non-linear shape with a downturn in dilute solutions, or the concentrations were lower than entanglement concentration (ce). The cevalues of the potato and sweet potato starch solutions were 0.43% and 0.54%, respectively. These findings indicated that the impact of the cevalue on the network formation of the potato starch solutions was much more significant compared with the impact on the sweet potato starch solutions. The potato and sweet potato starch solutions showed shear thinning behaviour hardly occurs when the concentrations were less than ce, while shear thinning behaviour approached when the concentrations were equal to or greater than ce. Similarly, the potato and sweet potato starch solutions rarely resembled a pseudoplastic state when the concentrations were lower than or equal to ce, while the pseudoplastic behaviour developed when the concentrations were higher than ce.
authors: School of Food Sciences and Engineering, Qilu University of Technology, Jinan, China. Electronic address: guolizhuyuer@163.com.
authors: Li
authors: L
authors: Guo
authors: Department of Food Sciences, Anhui Agricultural University, Hefei, China. Electronic address: 309948964@qq.com.
authors: Jian
authors: J
authors: Hu
authors: Department of Food Sciences, Anhui Agricultural University, Hefei, China. Electronic address: 1327198922@qq.com.
authors: Juanjuan
authors: J
authors: Zhang
authors: Department of Food Sciences, Anhui Agricultural University, Hefei, China. Electronic address: dxf@ahau.edu.cn.
authors: Xianfeng
authors: X
authors: Du
mesh_terms: D005782:Gels; D057446:Hydrodynamics; D027723:Ipomoea batatas / Q000737:chemistry; D033081:Shear Strength; D011198:Solanum tuberosum / Q000737:chemistry; D012995:Solubility; D012996:Solutions; D013213:Starch / Q000737:chemistry* / Q000648:ultrastructure; D014783:Viscosity
chemical_list: D005782:Gels; D012996:Solutions; D013213:Starch
keywords: Entanglement concentration; Hydrodynamic properties; Potato and sweet potato starches