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

Li Guo^1, , Shuilin Wang¹, Chenchen Zhu¹, Jian Hu¹, Juanjuan Zhang¹ and Xianfeng Du^1,

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

Cite this paper:
Li Guo, Shuilin Wang, Chenchen Zhu, Jian Hu, Juanjuan Zhang and 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

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, c_e) were studied. The results indicated that the two starch solutions showed a clear up-turn curve of the η_sp/c versus c curves in dilute solutions. The c_e values of the kudzu and lotus rhizome starch aqueous solutions were determined to be 1.56% and 0.6%, respectively. The impact of the c_e 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 c_e, and shear thinning behaviour develops when the concentrations are equal to or greater than c_e. The pseudoplastic behaviour became obvious when the concentrations rose above c_e.

Keywords:
Starch entanglement concentration in aqueous solutions Aqueous starch solution hydrodynamic properties kudzu and lotus rhizome starches

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