Determination of the terminal extent of starch gelatinization in a limited water system by DSC

Fukuoka, Mika; Ohta, Kenichi; Watanabe, Hisahiko

doi:10.1016/s0260-8774(01)00137-6

Cited by 87 publications

(52 citation statements)

References 5 publications

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“…This is evident in the presence of two endothermic peaks when the starch (dry mass) concentration was increased to 26.17% as shown in Possibilities of three endothermic peaks have been reported in limited water conditions (Fukuoka et al 2002;Donovan 1979). The first and second Heat Flow (W/g) Exo Up (Donovan 1979;Fukuoka et al 2002). The order-disorder transition of amyloselipid complexes is essentially believed to be responsible for the third peak (Biliaderis 1990).…”

Section: Gelatinization Properties Of the Supplied Pea Starchmentioning

confidence: 85%

“…It is however important to emphasize that starch gelatinization is a function of water and temperature (Fukuoka et al 2002). This is evident in the presence of two endothermic peaks when the starch (dry mass) concentration was increased to 26.17% as shown in Possibilities of three endothermic peaks have been reported in limited water conditions (Fukuoka et al 2002;Donovan 1979).…”

Section: Gelatinization Properties Of the Supplied Pea Starchmentioning

confidence: 95%

“…Aqueous (Stevens and Elton 1971;Wooton and Bamunuarachchi 1980;Donovan 1979;Eliasson 1980;Fukuoka et al 2002;Yu and Christie 2001).…”

Section: Gelatinization Properties Of the Supplied Pea Starchmentioning

confidence: 99%

“…The order-disorder transition of amyloselipid complexes is essentially believed to be responsible for the third peak (Biliaderis 1990). By and large, the first peak is usually analyzed for gelatinization parameters (Fukuoka et al 2002).…”

Section: Gelatinization Properties Of the Supplied Pea Starchmentioning

confidence: 99%

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Effects of Incorporating Polycaprolactone and Flax Fiber into Glycerol-Plasticized Pea Starch

et al. 2011

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The environmental menace associated with the existing eco-unfriendly conventional plastics prompted the exploration of natural polymers such as starch for the development of biodegradable plastics. These efforts have seen starch used in various ways, one of which is in the processing of thermoplastic starch (TPS). Thermoplastic starch (also known as plasticized starch) is the product of the interaction between starch and a plasticizer in the presence of thermomechanical energy. While starch blends with conventional plastics only yield products that biofragment, thermoplastic starch (TPS) offers a completely biodegradable option. However, it is limited in application due to its weak mechanical strength and poor moisture resistance. To this end, the objective of this study was to determine the effects of incorporating polycaprolactone (PCL) and flax fiber into glycerol-plasticized pea starch. The effects of processing moisture content on the physical properties of glycerol-plasticized pea starch were also evaluated. The physical properties investigated included morphology, tensile properties, moisture absorption, and thermal properties. Accordingly, two thermoplastic pea starch mixtures containing 9.3 and 20% processing moisture contents were prepared while maintaining starch (pea starch) and glycerol in ratio 7:3 by weight (dry basis). Polycaprolactone was then compounded at 0, 10, 20, 30, and 40% by weight in the solid phase with the TPS mixtures to determine the effects of processing moisture content and PCL incorporation on the physical properties of glycerol-plasticized pea starch.This experiment was structured as a 2 x 5 factorial completely randomized design at 5% level of significance. Subsequently, PCL and flax fiber were iii compounded with the TPS mixture containing 20% processing moisture to determine the effects of PCL (0, 20, and 40% wt) and flax fiber (0, 5, 10, and 15% wt) incorporation on the physical properties of glycerol-plasticized pea starch. This was structured as a 3 x 4 factorial completely randomized design at 5% level of significance. All the samples were compressed at 140°C for 45 min under 25000-kg load. The compression-molded samples were characterized using scanning electron microscopy (SEM), tensile test, moisture absorption test, and differential scanning calorimetry (DSC) techniques.The tensile fracture surfaces showed a moisture-induced fundamental morphological difference between the two TPSs. The TPS prepared at 20% processing moisture content revealed complete starch gelatinization, thus, exhibiting a rather continuous phase whereas the TPS prepared at 9.3% processing moisture content revealed instances of ungelatinized and partly gelatinized pea starch granules. Consequently, the tensile strength, yield strength, Young's modulus, and elongation at break increased by 208.6, 602.6, 208.5, and 292.0%, respectively at 20% processing moisture content. The incorporation of PCL reduced the degree of starch gelatinization by interfering with moisture migration during compr...

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Section: Gelatinization Properties Of the Supplied Pea Starchmentioning

confidence: 85%

Section: Gelatinization Properties Of the Supplied Pea Starchmentioning

confidence: 95%

“…Aqueous (Stevens and Elton 1971;Wooton and Bamunuarachchi 1980;Donovan 1979;Eliasson 1980;Fukuoka et al 2002;Yu and Christie 2001).…”

Section: Gelatinization Properties Of the Supplied Pea Starchmentioning

confidence: 99%

Section: Gelatinization Properties Of the Supplied Pea Starchmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Incorporating Polycaprolactone and Flax Fiber into Glycerol-Plasticized Pea Starch

et al. 2011

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“…The starch in cereals is in granule form, being highly organized complex resistant to the ingress of water and to the action of enzymes (Joy et al, 1997). Nevertheless, when heated above 100°C in the presence of water the process of gelatinization occurs, which consists in the swelling of granules to temperatures at which a break occurs, with destruction of the molecular order, and with irreversible changes in its properties (Thomas et al, 1998;Donald 2001;Kishida et al, 2001;Fukuoka 2002;Perez & OlivaTeles, 2002).…”

Section: Feeding Behaviour Of Broiler Chickens: a Review On The Biomementioning

confidence: 99%

Feeding behaviour of broiler chickens: a review on the biomechanical characteristics

Neves

Banhazi

Nääs

2014

Rev. Bras. Cienc. Avic.

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Feed related costs are the main drivers of profitability of commercial poultry farms, and good nutrition is mainly responsible for the exceptional growth rate responses of current poultry species. So far, most research on the poultry feeding behaviour addresses the productivity indices and birds' physiological responses, but few studies have considered the biomechanical characteristics involved in this process. This paper aims to review biomechanical issues related to feed behaviour of domestic chickens to address some issues related to the feed used in commercial broiler chicken production, considering feed particle size, physical form and the impact of feeders during feeding. It is believed that the biomechanical evaluation might suggest a new way for feed processing to meet the natural feeding behaviour of the birds.

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Predicting Water Migration in Starchy Food During Cooking

Thammathongchat

Fukuoka

Hagiwara

et al. 2010

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10

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Determination of the terminal extent of starch gelatinization in a limited water system by DSC

Cited by 87 publications

References 5 publications

Effects of Incorporating Polycaprolactone and Flax Fiber into Glycerol-Plasticized Pea Starch

Effects of Incorporating Polycaprolactone and Flax Fiber into Glycerol-Plasticized Pea Starch

Feeding behaviour of broiler chickens: a review on the biomechanical characteristics

Predicting Water Migration in Starchy Food During Cooking

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