Shear viscosity of an Amioca starch paste undergoing hydrolysis by immobilized α‐amylase is shown to follow a power law behavior. The power law constants are uniquely related in a way which reduces the power law to a dimensionless form, a result previously reported only for retrograding starch and coagulating milk. The concept of a total hydrodynamic volume [Amioca starch molecules (amylopectin) plus associated immobilized liquid] is extended to concentrations above the dilute solution regime. A molecular interpretation is proposed for the shear viscosity behavior of Amioca starch pastes vs. extent of starch hydrolysis.
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Cruz et al. (1976) studied this question.
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