Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions
Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity o...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/14/2115 |
| _version_ | 1827597111111188480 |
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| author | Cunshe Chen Ping Liu Jinnuo Cao Zhixuan Ouyang Zhihua Pang |
| author_facet | Cunshe Chen Ping Liu Jinnuo Cao Zhixuan Ouyang Zhihua Pang |
| author_sort | Cunshe Chen |
| collection | DOAJ |
| description | Rice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers. |
| first_indexed | 2024-03-09T03:24:37Z |
| format | Article |
| id | doaj.art-977971cf641d47a297efc39034a87d83 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T03:24:37Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-977971cf641d47a297efc39034a87d832023-12-03T15:03:42ZengMDPI AGFoods2304-81582022-07-011114211510.3390/foods11142115Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different ProportionsCunshe Chen0Ping Liu1Jinnuo Cao2Zhixuan Ouyang3Zhihua Pang4Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, ChinaBeijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing 100048, ChinaRice starch (RS) and oat flour (OF) were mixed in different proportions, and the pasting properties, particle size, rheology, and tribological properties of the mixed system were analyzed. According to the RVA results, OF inhibited the starch pasting, and the pasting temperature and peak viscosity of the mixed system increased. The particle size shifted toward the small particle size after the mixing of RS and OF components, and the RS/OF 9/1 particle size is the smallest. All samples exhibited shear dilution behavior and the viscosity of the system could be significantly increased at a 10 wt% RS content. At sliding speeds of >1 mm/s, the friction of the mixture is usually between the two individual components, which also confirmed the association or interaction between the two polymers.https://www.mdpi.com/2304-8158/11/14/2115rice starchoat flourpastingrheologytribology |
| spellingShingle | Cunshe Chen Ping Liu Jinnuo Cao Zhixuan Ouyang Zhihua Pang Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions Foods rice starch oat flour pasting rheology tribology |
| title | Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions |
| title_full | Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions |
| title_fullStr | Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions |
| title_full_unstemmed | Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions |
| title_short | Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions |
| title_sort | pasting rheological and tribological properties of rice starch and oat flour mixtures at different proportions |
| topic | rice starch oat flour pasting rheology tribology |
| url | https://www.mdpi.com/2304-8158/11/14/2115 |
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