Influence of amylose content on the viscous behavior of low hydrated molten starches

摘要: Starches with various amylose contents (0%–70%) were processed on a twin‐screw extruder equipped special slit die rheometer. Relationships between thermomechanical treatment and starch macromolecular degradation are defined, flow curves discussed in order to determine the role of moisture content, product temperature, mechanical energy melt viscosity. The viscous behavior is described by power‐law expression. Viscosity more sensitive content at lower contents. Using multiple regression analysis, expressions for different starches proposed describe influence viscosity amylopectin, which component short chain branching. main differences observed when decreasing less pronounced shear thinning. These effects interpreted terms entanglements.