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Zhang Y.,Hunan Agricultural University | Zhang Y.,Key Laboratory for Food Science and Biotechnology of Hunan Province | Tan X.,Hunan Agricultural University | Tan X.,Key Laboratory for Food Science and Biotechnology of Hunan Province | And 4 more authors.
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | Year: 2010

In order to study the effects of γ-ray radiation on rheological properties of starch paste, potato starches were treated by 60Co-γ irradiation with different irradiation dose(0-400 kGy) and their pastes were prepared. By adopting rheometer, the rheological properties of the pastes of potato starch after treated with different irradiation dose were investigated. The static rheological properties investigation revealed that the pastes of potato starches after treated with different irradiation dose showed a phenomenon of so-called pseudo-plastic fluid characteristics and this was consistent with power law. The higher the irradiation dose, the lower the apparent viscosity and share-thinning nature, and it gradually performed similar like Newtonian fluids. The determination of dynamic rheological properties indicated that the elastic modulus, the maximum elastic modulus, the temperature in correspondence to the maximum elastic modulus and the elastic modulus at 20°C decreased with the increase of irradiation dose. The research results will provide theoretical data for application of potato starch treated by 60Co-γ irradiation.


Chen L.,Hunan Agricultural University | Chen L.,Key Laboratory for Food Science and Biotechnology of Hunan Province | Zhang Y.,Hunan Agricultural University | Zhang Y.,Key Laboratory for Food Science and Biotechnology of Hunan Province | And 3 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2014

In order to improve the stability of rice antioxidant peptide and widen its application, rice antioxidant peptide was primarily microcapsulated in corn porous starch and then embedded in xanthangum with ultrasound-assisted. Adopting encapsulation efficiency as evaluation index, response surface methodology (RSM) was employed to optimize the production parameters for rice antioxidant peptide microcapsule. Results showed that the optimum parameters were as follows: ultrasonic time 30min, ultrasonic power 150 W, the mass ratio of peptide to porous starch 3:12, solid substance content 18.0%, xanthangum amount 0.5%. The encapsulation efficiency could reach as high as 80.12% under the above-mentioned optimum conditions. It was feasible to set this model suiting with the the experimental data.

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