Thermal and Rheological Properties of Breadfruit Starch
Version of Record online: 10 NOV 2010
© 2010 Institute of Food Technologists®
Journal of Food Science
Volume 76, Issue 1, pages E55–E61, January/February 2011
How to Cite
Wang, X., Chen, L., Li, X., Xie, F., Liu, H. and Yu, L. (2011), Thermal and Rheological Properties of Breadfruit Starch. Journal of Food Science, 76: E55–E61. doi: 10.1111/j.1750-3841.2010.01888.x
- Issue online: 13 JAN 2011
- Version of Record online: 10 NOV 2010
- MS 20100552 Submitted 5/20/2010, Accepted 8/18/2010.
- breadfruit starch;
- dynamic rheology;
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 R2 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%.