Figures & data
Figure 1. Effects of the four charge-carrying amino acids on the hardness, springiness, cohesiveness, and gumminess of potato starch gel. A: Hardness, B: Springiness, C: Cohesiveness, and D: Gumminess. Different letters indicated the mean values were significantly different (p < 0.05).
Figure 2. Effects of the four charge-carrying amino acids on the breaking force, deformation and gel strength of potato starch gel. Different letters indicated the mean values were significantly different (p < 0.05).
Figure 3. Effects of the four charge-carrying amino acids on the storage modulus (G′) and loss modulus (G″) of potato starch during heating.
Figure 4. Effects of the four charge-carrying amino acids on the storage modulus (G′) and loss modulus (G″) of potato starch during cooling.
Figure 5. Dynamic mechanical spectra of potato starch/charge-carrying amino acid gels.
Table 1. The rheological parameters of the power-law model for ascending and descending steady flow curves (shear rates: 0.1–300 s−1 and 300–0.1 s−1) and the thixotropic area of potato starch with charge-carrying amino acids.
