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Effects of Ca- and Na-lignosulfonate on starch gelatinization and network formation
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2004 (English)In: Carbohydrate Polymers, ISSN 0144-8617, E-ISSN 1879-1344, Vol. 57, no 4, 369-377 p.Article in journal (Refereed)
Abstract [en]

The interaction of lignosulfonates with starches was examined by microscopy and viscosity measurements. 8% starch dispersions with Ca- or Na-lignosulfonate, or with only Ca2+ or Na+, were heated to 97°C and cooled to 50°C in a Brabender Viscograph, the gelatinization was followed by light microscopy and image analysis, and the gel network formed after cooling to 4°C was studied under the transmission electron microscope. The lignosulfonates (2%) delayed the initial granule swelling in all starches (native maize, waxy maize and waxy barley). The presence of ions enhanced amylose leakage resulting in lower peak viscosity. The viscosity during cooling increased more with Ca-LS than with Na-LS. With a low lignosulfonate concentration the network formed after cooling was homogeneous with fine strands. With Na-lignosulfonate, as well as with Na+, the network connectivity deteriorated and spherical aggregates formed. Ca-lignosulfonate induced a network with thick strands, but with Ca2+ the strands became thinner. © 2004 Elsevier Ltd. All rights reserved.

Place, publisher, year, edition, pages
2004. Vol. 57, no 4, 369-377 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8428DOI: 10.1016/j.carbpol.2004.04.023OAI: oai:DiVA.org:ri-8428DiVA: diva2:966299
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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CiteExportLink to record
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