Viscoelastic properties of waxy maize starch and selected non-starch hydrocolloids gels

Polysaccharides play a significant role in food systems as texture forming agent. Their solutions posses some peculiar rheological behaviors. Some information about structure of these biopolymers and relaxation processes occurring in their solutions may be obtained by investigation of linear viscoelasticity properties. The aim of this research was to investigate viscoelastic properties of systems consisting of waxy maize starch–hydrocolloid–water. To achieve this aim two techniques were applied: rheological measurements in frequency domain and structural studies by means of AFM method. The results were interpreted on basis of time–temperature superposition principle and phenomenological theory of viscoelasticity. Thermal stability of analyzed systems allowed applying time-temperature superposition principle. Calculation of aT parameter enabled to obtaine the master curves. Continuous Maxwell model was applied to analyze phase separation in examined systems. Relaxations spectra obtained by Tikhonov regularization method were heterogeneous, indicating on non-homogenous structure of system.