Comparison of Rheological and Thermodynamic Properties of Arenga pinnata Starch before and after the Hygrothermal Treatment Combined with Chitosan
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Abstract:
The influences of heat-moisture treatment (HMT) combined with chitosan (CS) of different molecular weights on the rheological and thermodynamic properties of Arenga Pinnata starch (APS) were investigated in this study. The results of dynamic rheological analysis showed that the combination of HMT and CS increased the viscoelastic moduli (G′ and G′′) of the gel system, and the effect became more obvious with the increase of CS molecular weight., When 10 ku CS was added, the viscoelastic moduli reached the highest (G′ was 2 899 Pa and G′′ was 309 Pa); HMT-APS-CS behaved like typical non-Newtonian fluids, exhibiting solid-like properties; the loss factors (tanδ) of the APS-CS gel systems were all lower than 1, and decreased gradually with the increase of CS molecular weight, with HMT-APS-CS10 having the lowest loss factor (tanδ was 0.09). The results of static rheological analysis showed that all the gel systems exhibited shear thinning behaviours, and the fluid index (n) decreased significantly with the reduction of CS molecular weight. Differential scanning calorimetry (DSC) results showed that the HMT combined with CS treatment caused an increase in peak temperature (TP) (P<0.05) from 69.42 ℃ to 86.68 ℃ as the CS molecular weight increased, whilst decreased significantly the gelatinization enthalpy (ΔH) of APS (P<0.05) (from 3.47 J/g to 1.07 J/g.) The HMT combined with CS treatment improved the gel structure and thermodynamic stability of APS, which would provide certain theoretical basis for the development and utilization of APS and its products.
