Rheological and Thermal Study about the Gelatinization of Different Starches (Potato, Wheat and Waxy) in Blend with Cellulose Nanocrystals.

ABSTRACT: The goal of this work was to analyze the effect of CNCs on the gelatinization of different starches (potato, wheat and waxy maize) through the characterization of the rheological and thermal properties of starch-CNC blends. CNCs were blended with different starches, adding CNCs at concentrations of 0, 2, 6 and 10% w/w. Starch-CNC blends were processed by rapid visco-analysis (RVA) and cooled to 70 °C. Pasting parameters such as pasting temperature, peak, hold and breakdown viscosity were assessed. After RVA testing, starch-CNC blends were immediately analyzed by rotational and dynamic rheology at 70 °C. Gelatinization temperature and enthalpy were assessed by differential scanning calorimetry. Our results suggest that CNCs modify the starch gelatinization but that this behavior depends on

SUBMITTER: Chipon J 

PROVIDER: S-EPMC9025455 | biostudies-literature | 2022 Apr

REPOSITORIES: biostudies-literature