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Articles

Steady and dynamic shear rheology of starches from different oat cultivars in relation to their physicochemical and structural properties

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Pages 3282-3294 | Received 31 Aug 2016, Accepted 21 Jan 2017, Published online: 17 Apr 2017

Figures & data

Table 1. Proximate composition, amylose content, swelling power, and solubility of starches from different oat cultivars.

Figure 1. Transmittance (Abs.) of starches from different oat cultivars.

Figure 1. Transmittance (Abs.) of starches from different oat cultivars.

Figure 2. Freeze thaw stability of starches from different oat cultivars.

Figure 2. Freeze thaw stability of starches from different oat cultivars.

Figure 3. X-ray diffraction of starches from different oat cultivars at 2θ (4–30°).

Figure 3. X-ray diffraction of starches from different oat cultivars at 2θ (4–30°).

Figure 4. Scanning electron micrograph of starches from different oat cultivars: (A) OL-9, (B) OL-10, (C) Kent, (D) OS-6, (E) OS-7, (F) OS-346, (G) HFO-114, and (H) PLP-1.

Figure 4. Scanning electron micrograph of starches from different oat cultivars: (A) OL-9, (B) OL-10, (C) Kent, (D) OS-6, (E) OS-7, (F) OS-346, (G) HFO-114, and (H) PLP-1.

Table 2. Herschel-Bulkley model parameters for starch pastes from different oat cultivars.

Figure 5. (a) Flow curves of starch pastes (10%) from different oat cultivars. (b) Changes in storage modulus (G′) and changes in Loss modulus (G′′) of 15% oat starch suspensions during heating: (A) OL-9 (B) OL-10 (C) Kent (D) OS-6 (E) OS-7 (F) OS-346 (G) HFO-114 (H) PLP-1. (c) Changes in storage modulus (G′) and changes in Loss modulus (G′′) of 15% oat starch suspensions during a frequency sweep (0.1–100 rad/s at 25ºC): (A) OL-9 (B) OL-10 (C) Kent (D) OS-6 (E) OS-7 (F) OS-346 (G) HFO-114 (H) PLP-1.

Figure 5. (a) Flow curves of starch pastes (10%) from different oat cultivars. (b) Changes in storage modulus (G′) and changes in Loss modulus (G′′) of 15% oat starch suspensions during heating: (A) OL-9 (B) OL-10 (C) Kent (D) OS-6 (E) OS-7 (F) OS-346 (G) HFO-114 (H) PLP-1. (c) Changes in storage modulus (G′) and changes in Loss modulus (G′′) of 15% oat starch suspensions during a frequency sweep (0.1–100 rad/s at 25ºC): (A) OL-9 (B) OL-10 (C) Kent (D) OS-6 (E) OS-7 (F) OS-346 (G) HFO-114 (H) PLP-1.

Table 3. Dynamic rheological properties of starches from different oat cultivars.

Table 4. Storage modulus (G), loss modulus (G’’), complex viscosity (ƞ*), and tan δ for oat starch pastes at 6.28 rad/s at 25°C.

Figure 6. (a) Principal component analysis: loading plot of first principal component (PC1) and second principal component (PC2) describing the variation among measured properties of starches from different oat cultivars. (b) Principal component analysis: score plot of PC1 and PC2 describing the overall variation among the properties of starches from different oat cultivars.

Figure 6. (a) Principal component analysis: loading plot of first principal component (PC1) and second principal component (PC2) describing the variation among measured properties of starches from different oat cultivars. (b) Principal component analysis: score plot of PC1 and PC2 describing the overall variation among the properties of starches from different oat cultivars.

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