title: The effects of entanglement concentration on the hydrodynamic properties of cereal starches.
abstract: BACKGROUND
  The hydrodynamic properties of four cereal starches in dilute and semi-dilute aqueous solutions were investigated using an Ubbelohde viscometer, a transmission electron microscope and steady shear rheological measurements.
  
  
  RESULTS
  The results indicated that the starch solutions showed the nonlinear shape of the ηsp/c versus c curves in dilute solutions, followed by a linear increase to different extents thereafter. The intrinsic viscosity might be positively correlated with the entanglement concentration (ce). Compared to normal maize and wheat starch solutions, ceinfluences more significantly the network formation of normal and waxy rice starch solutions. At concentrations ≤ ce, the gelatinized cereal starch solutions hardly exhibit shear thinning behavior, whereas shear thinning behavior developed at concentrations > ce, at which the solutions were pseudoplastic and thixotropic.
  
  
  CONCLUSIONS
  The obtained information will be very useful, based on ceas a reference value, in regulating the starch concentration suitable for different industrial applications. © 2016 Society of Chemical Industry.
authors: School of Food Sciences and Engineering, Qilu University of Technology, Jinan, China.
authors: Li
authors: L
authors: Guo
authors: Department of Food Sciences, Anhui Agricultural University, Hefei, China.
authors: Juanjuan
authors: J
authors: Zhang
authors: Department of Food Sciences, Anhui Agricultural University, Hefei, China.
authors: Jian
authors: J
authors: Hu
authors: Department of Food Sciences, Anhui Agricultural University, Hefei, China.
authors: Xianfeng
authors: X
authors: Du
authors: School of Food Sciences and Engineering, Qilu University of Technology, Jinan, China.
authors: Bo
authors: B
authors: Cui
mesh_terms: D002523:Edible Grain / Q000737:chemistry*; D057446:Hydrodynamics; D012275:Oryza / Q000737:chemistry*; D010936:Plant Extracts / Q000737:chemistry*; D012212:Rheology; D013213:Starch / Q000737:chemistry*; D014783:Viscosity; D003313:Zea mays / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D013213:Starch
keywords: cereal starches; dilute aqueous solutions; entanglement concentration; hydrodynamic properties; semi-dilute aqueous solutions