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Abstract
The effect of high hydrostatic pressure-750 on rheological properties of rice starch-water system was examined. The starch dispersions (20% w/v) were pressurized at 120, 240, 360, 480, and 600 MPa for 30 min. The storage modulus and loss modulus increased with the pressure increase. A yield stress was generated at a low shear rate. The high hydrostatic pressure-treated starch gels performed shear thinning and the apparent viscosity dropped sharply at 480 MPa. Hysteresis loop area increased with the pressure increased and reached the maximum at 600 MPa. High hydrostatic pressure-treated starch gels were found to be weak gels and thixotropic.
Additional information
Funding
This work was supported by the Fund of National Natural Science Foundation (No. 30972067) and the National Key Technology R&D Program of the Ministry of Science and Technology of People’s Republic of China (No.2011AA100801).