Rheological Characterization

This book chapter examines the range of methods, protocols, and standardization of the rheological characterization of starches, an abundant complex carbohydrate biopolymer found in a variety of plants, including corn, tapioca, wheat, potatoes, pea, and rice. A dry, granular powder form of starch is frequently obtained in modified (acid-thinned, thermally modified, thinned/hydroxy ethylated, etc.) or unmodified (native) forms depending on specific requirements. The unique viscoelastic characteristics of starch have a substantial influence on how well it functions in a given application. Starch is used in diverse industries such as food, paper and packaging, textiles, pharmaceuticals, personal care, construction, and oil and gas industries where starch’s binding, thickening, and stabilizing qualities are favorable. The significance of the key rheological properties of starch, such as the pasting property and viscosity of starch paste and starch gel, is discussed. In addition, the available general standards and specific methods for assessing the rheological characteristics of starches are provided.