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Effect of Native and Acetylated Sweet Potato Starch on Rheological Properties of Composite Surimi Sol

  • Kim, Bae-Young (Dept. of Food Science and Technology, Dongguk University) ;
  • Kim, Won-Woo (Dept. of Food Science and Technology, Dongguk University) ;
  • Yoo, Byoung-Seung (Dept. of Food Science and Technology, Dongguk University)
  • Published : 2008.09.30

Abstract

The effects of native sweet potato starch (NSPS) and sweet potato starch modified by acetylation (MSPS) on dynamic rheological properties of surimi sols were investigated by small-deformation oscillatory measurements. Dynamic frequency sweeps of surimi sols at $10^{\circ}C$ showed that the addition of NSPS and MSPS resulted in a reduction of storage modulus (G') and loss modulus (G"). The tan $\delta$ values (ratio of G"/ G') of all samples were in the range of $0.15{\sim}0.54$ over a wide range of frequency, indicating that all surimi sols are more elastic than viscous. The characteristic G' thermograms of surimi sols during heating from 10 to $90^{\circ}C$ were influenced by the addition of starch. The tan $\delta$ values of all samples were maintained nearly constant above $45^{\circ}C$, showing that the G' is proportional to the G" irrespective of starch effects.

Keywords

surimi;sweet potato starch;acetylation;rheology;dynamic modulus

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