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Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 498297
Title Tribological properties of rice starch in liquid and semi-solid food model systems
Author(s) Liu, K.; Stieger, M.A.; Linden, E. van der; Velde, Fred van de
Source Food Hydrocolloids 58 (2016). - ISSN 0268-005X - p. 184 - 193.
Department(s) Physics and Physical Chemistry of Foods
Human Nutrition (HNE)
Publication type Refereed Article in a scientific journal
Publication year 2016
Keyword(s) Microgranular starch - rice starch - tribology - lubrication - Emulsion-filled gels - Rheology
Abstract This study investigated the tribological and rheological properties of liquid and semi-solid food model systems containing micro-granular rice starch. Native (uncooked) and gelatinized rice starch dispersions, o/w emulsions and emulsion-filled gelatin gels were studied as food model systems. Native rice starch particles behaved as active fillers and increased the gel modulus with increasing concentration. At low concentration, soft gelatinized rice starch particles decreased gel modulus. At high concentration, gelatinized rice starch increased the gel modulus due to dense packing of particles. Native and gelatinized rice starch increased friction coefficients with increasing concentration due to different mechanisms. Native rice starch particles increase friction probably due to their irregular shape and particle agglomerations (at high concentration) that indirectly increase surface roughness and asperity contacts. Gelatinized rice starch particles increase friction probably due to the stickiness of leached-out starch polymers. The presence of oil droplets in rice starch-o/w emulsions could reduce the friction caused by stickiness of gelatinized rice starch. The tribological behaviors of rice starch-emulsion-filled gels are more complex than liquids due to the bulk and breakdown properties of the gel matrix. We conclude that morphology and surface properties of the rice starch particles together with bulk and breakdown properties of matrices are the main factors determining the tribological properties of food model systems containing rice starch particles.
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