Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 10326, Republic of Korea.
Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 10326, Republic of Korea.
Int J Biol Macromol. 2024 Apr;264(Pt 1):130600. doi: 10.1016/j.ijbiomac.2024.130600. Epub 2024 Mar 3.
We explored the rheological and tribological properties of potato starch agglomerated with a sugar binder (maltodextrin or lactose) at various concentrations by using a fluidized bed granulator. The magnitudes of consistency index and apparent viscosity of agglomerated potato starch (APS) decreased as the binder concentration was increased. Moreover, APS with a sugar binder showed lower viscoelastic moduli and higher tan δ values compared to APS with water as the binder (the control). The gel strength of all agglomerates decreased as the sugar concentration was increased. All samples showed anti-thixotropic behavior, and especially, APS with 20 % lactose showed a small anti-thixotropic area. Utilizing the Arrhenius equation clearly elucidated the effect of temperature on the apparent viscosity of all the samples. Although the maltodextrin concentration had little influence on the activation energy of APS, it increased as the lactose concentration was increased. APS samples with a sugar binder showed greater friction coefficient values compared to the control, with maltodextrin having a significant impact. The findings indicate that the rheological and tribological properties of APS rely on the type and concentration of sugar binder.
我们使用流化床造粒机探索了用糖粘合剂（麦芽糊精或乳糖）在不同浓度下聚集的马铃薯淀粉的流变学和摩擦学性能。随着粘合剂浓度的增加，聚集的马铃薯淀粉（APS）的稠度指数和表观粘度的大小降低。此外，与用水作为粘合剂的 APS（对照）相比，用糖作为粘合剂的 APS 表现出较低的粘弹性模量和较高的 tan δ 值。所有团聚体的凝胶强度随着糖浓度的增加而降低。所有样品均表现出抗触变性，特别是 20%乳糖的 APS 表现出较小的抗触变区。利用阿仑尼乌斯方程清楚地阐明了温度对所有样品表观粘度的影响。尽管麦芽糊精浓度对 APS 的活化能影响不大，但随着乳糖浓度的增加而增加。与对照相比，用糖作为粘合剂的 APS 样品表现出更大的摩擦系数值，其中麦芽糊精具有显著影响。研究结果表明，APS 的流变学和摩擦学性能取决于糖粘合剂的类型和浓度。
