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Hanashiro, I., Tagawa, M., Shibahara, S., Iwata, K., Takeda, Y. (2002). Examination of molar-based distribution of A, B and C chains of amylopectin by fluorescent labeling with 2-aminopyridine. Carbohydrate Research, 337: 1211-1215.

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Article

The Impacts of the Entanglement Concentration on the Hydrodynamic Properties of Kudzu and Lotus Rhizome Starch Aqueous Solutions

1Department of Food Sciences, Anhui Agricultural University, Hefei, China


Journal of Food and Nutrition Research. 2016, Vol. 4 No. 11, 750-759
DOI: 10.12691/jfnr-4-11-8
Copyright © 2016 Science and Education Publishing

Cite this paper:
Li Guo, Shuilin Wang, Chenchen Zhu, Jian Hu, Juanjuan Zhang, Xianfeng Du. The Impacts of the Entanglement Concentration on the Hydrodynamic Properties of Kudzu and Lotus Rhizome Starch Aqueous Solutions. Journal of Food and Nutrition Research. 2016; 4(11):750-759. doi: 10.12691/jfnr-4-11-8.

Correspondence to: Xianfeng  Du, Department of Food Sciences, Anhui Agricultural University, Hefei, China. Email: guolizhuyuer@163.com; dxf@ahau.edu.cn

Abstract

With the rapid development of consumer demands for health, kudzu and lotus rhizome starches have been widely utilized as the nutritiously and naturally medicinal drinks after they are suspended in aqueous solutions. However, it is difficult to control the suitable concentrations to obtain the ideal textures of the kudzu and lotus rhizome starch solutions. In this study, on the basis of starch structure characteristics, the hydrodynamic properties of the kudzu and lotus rhizome starch aqueous solutions around entanglement concentration (the boundary between the semi-dilute regime and the concentrated regime of a polymer solution, ce) were studied. The results indicated that the two starch solutions showed a clear up-turn curve of the ηsp/c versus c curves in dilute solutions. The ce values of the kudzu and lotus rhizome starch aqueous solutions were determined to be 1.56% and 0.6%, respectively. The impact of the ce value on the network formation of the kudzu starch solutions was much more significant compared with the impact on the lotus rhizome starch solutions. Shear thinning behaviour hardly occurs when the concentrations of the kudzu and lotus rhizome starch aqueous solutions were lower than ce, and shear thinning behaviour develops when the concentrations are equal to or greater than ce. The pseudoplastic behaviour became obvious when the concentrations rose above ce.

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