Document Detail


Effects of citric acid on the viscoelasticity of cornstarch pastes.
MedLine Citation:
PMID:  15137837     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
The effects of citric acid on the rheological properties of cornstarch pastes were studied by steady shear and dynamic oscillatory viscoelasticity, intrinsic viscosity measurements and microscopic observation. The pH of cornstarch dispersion was adjusted between 6.0 and 3.0. The viscosity of the pastes was increased by lowering the pH (between 5.5 and 3.6), while the viscosity of samples with pH below 3.5 decreased further than that of the control (pH = 6.3). Citric acid promoted the collapse of starch granules; however, adding excessive citric acid led to the hydrolysis of glucose chains. No decrease in the viscoelasticity was observed for cornstarch pastes by adding acid at 25 degrees C after gelatinization.
Authors:
Madoka Hirashima; Rheo Takahashi; Katsuyoshi Nishinari
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of agricultural and food chemistry     Volume:  52     ISSN:  0021-8561     ISO Abbreviation:  J. Agric. Food Chem.     Publication Date:  2004 May 
Date Detail:
Created Date:  2004-05-12     Completed Date:  2004-07-07     Revised Date:  2006-11-15    
Medline Journal Info:
Nlm Unique ID:  0374755     Medline TA:  J Agric Food Chem     Country:  United States    
Other Details:
Languages:  eng     Pagination:  2929-33     Citation Subset:  IM    
Affiliation:
Department of Food and Human Health Sciences, Graduate School of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558-8585, Japan.
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MeSH Terms
Descriptor/Qualifier:
Citric Acid / pharmacology*
Elasticity
Glucose / chemistry
Hydrogen-Ion Concentration
Hydrolysis
Starch / chemistry*
Viscosity
Chemical
Reg. No./Substance:
50-99-7/Glucose; 77-92-9/Citric Acid; 9005-25-8/Starch

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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