Effects of Citric Acid on the Viscoelasticity of Cornstarch Pastes
Madoka Hirashima, Rheo Takahashi, Katsuyoshi Nishinari
Journal of Agricultural and Food Chemistry
Abstract
The effects of citric acid on the rheological properties of cornstarch pastes were studied by steady shear and dynamic oscillatory viscoelasticity, intrinsic viscosity measurements and microscopic observation. The pH of cornstarch dispersion was adjusted between 6.0 and 3.0. The viscosity of the pastes was increased by lowering the pH (between 5.5 and 3.6), while the viscosity of samples with pH below 3.5 decreased further than that of the control (pH = 6.3). Citric acid promoted the collapse of starch granules; however, adding excessive citric acid led to the hydrolysis of glucose chains. No decrease in the viscoelasticity was observed for cornstarch pastes by adding acid at 25 degrees C after gelatinization.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
citric acid decreases viscosity
“while the viscosity of samples with pH below 3.5 decreased further than that of the control (pH = 6.3)”
citric acid promotes collapse of starch granules
“Citric acid promoted the collapse of starch granules”
excessive citric acid leads to hydrolysis of glucose chains
“adding excessive citric acid led to the hydrolysis of glucose chains”