Effect of Conjugated Linoleic Acid on Physical Properties of Corn Starch
Article
Figures
Metrics
Preview PDF
Reference
Related
Cited by
Materials
Abstract:
Effect of conjugated linoleic acid on the pasting properties, thermal properties and rheological properties of corn starches with different amylose content were studied by Rapid Viscosity Analyser, Differential Scanning Calorimetry and Dynamic Rheometer. The results showed that with the equal addition of conjugated linoleic acid, the peak viscosity and some other viscosity value of common corn starch was increased. Gelatinization enthalpy of common starch was enhanced and reached the highest with addition of 1% conjugated linoleic acid. With 2% conjugated linoleic acid, gelatinization enthalpy of high-amylose corn starch and waxy corn starch was decreased. Further more, the gelatinization enthalpy of waxy corn starch was decreased significantly. In addition, short-term and long-term retrogradation of high-amylose corn starch was significantly inhibited and the aging rate was decreased from 0.45, 0.63 to 0.31, 0.55 respectively. With the addition of conjugated linoleic acid, apparent viscosity and consistency coefficient of three corn starches were increased. Storage modulus and loss modulus of common corn and high-amylose corn starch were increased, while tanδ was decresed for the addition of conjugated linoleic acid. Therefore, common corn and high-amylose corn starch could form elastic gels.
