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. 2022 Jul 15;11(14):2115.
doi: 10.3390/foods11142115.

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Cunshe Chen  1 , Ping Liu  1 , Jinnuo Cao  1 , Zhixuan Ouyang  1 , Zhihua Pang  1
Affiliations

Pasting, Rheological, and Tribological Properties of Rice Starch and Oat Flour Mixtures at Different Proportions

Cunshe Chen et al. Foods. .

Abstract

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.

Keywords: oat flour; pasting; rheology; rice starch; tribology.

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Conflict of interest statement

The authors declare that they have no competing financial interests or personal relationships that could influence the work reported in this paper.

Figures

Figure 1
Figure 1
RVA gelatinization curve of rice starch (RS) and oat flour (OF) mixture system.
Figure 2
Figure 2
Particle size distribution of rice starch (RS) and oat flour (OF) mixture system.
Figure 3
Figure 3
Friction characteristics of rice starch (RS) and oat flour (OF) mixtures with different ratios. (A) shows the coefficient of friction when RS is higher than OF. (B) shows the coefficient of friction when RS is lower or equal to OF.
See this image and copyright information in PMC

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