Effects of particle properties, intermolecular forces, and molecular structure on the shear-thickening behavior of waxy starch dispersions
文献类型： 外文期刊
第一作者： Duan, Xinyan
作者： Duan, Xinyan;Liu, Qiannan;Zhao, Ruixuan;Liu, Wei;Zhang, Liang;Hu, Honghai
作者机构： Chinese Acad Agr Sci CAAS, Integrated Lab Potato Staple Food Proc Technol, Inst Food Sci & Technol, Key Lab Agr Prod Proc & Storage,Minist Agr & Rural, Beijing 100193, Peoples R China
关键词： Shear thickening; Rheological property; Molecular structure; Double helical structure; Particle fragments
期刊名称：CARBOHYDRATE POLYMERS （ 2022影响因子：11.2； 五年影响因子：10.2 ）
ISSN： 0144-8617
年卷期： 2024 年 334 卷
收录情况： SCI
摘要： The shear-thickening phenomenon in waxy starch dispersions has been reported; however, the influence of starch properties on it remains unclear. Herein, the shear-thickening behavior of five waxy starch dispersions at different concentrations is investigated, and two shear-thickening areas are identified for the first time. Waxy potato and cassava starch dispersions present two shear-thickening areas, waxy maize and wheat starch dispersions exhibit one shear-thickening area, and waxy rice starch dispersion exhibits no shear-thickening behavior. Starches with high degree of polymerization (DP > 12 and > 37 chains), short-range order, relative crystallinity, melting enthalpy (Delta H), and low molecular weight easily form large particle fragments and strong intermolecular forces, thereby resulting in double shear-thickening areas. Starches with relatively high DP > 12 chains, short-range order, relative crystallinity, and Delta H form one shear-thickening area. Starches with no shearthickening area have high molecular weight, degree of branching, and DP < 12 chains, and low short-range order, relative crystallinity, and Delta H. It can be speculated that the first shear-thickening area (2-5 s(-1)) is due to the presence of large particle fragments, whereas the second (10-15 s(-1)) is due to the interaction between the side chains of the starch molecule.
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