Effect of sodium chloride on the glass transition of condensed starch systems

Chuang, Lillian; Panyoyai, Naksit; Shanks, Robert A.; Kasapis, Stefan

doi:10.1016/j.foodchem.2015.03.031

Cited by 22 publications

(11 citation statements)

References 27 publications

(29 reference statements)

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“…Compared with the diffraction pattern of NaCl, all spray‐dried samples have sharp peaks at same diffraction angles, which indicated that NaCl kept crystal structure after spray drying and dominated the diffraction compared with the wall materials as diffraction pattern of maltodextrin alone and OSA‐modified starch alone showed amorphous state (data not shown). In comparison with the previous XRD analysis of NaCl and starch mixtures (Chuang, Panyoyai, Shanks, & Kasapis, ), the peaks are much sharper, symmetrical, and similar to NaCl. The powder samples collected in our study contain much higher NaCl concentration, about 80% (w/w), which caused the sharper diffraction patterns than the study referred above.…”

Section: Resultscontrasting

confidence: 47%

Controlling sodium release using maltodextrin and octenyl‐succinic‐anhydride‐modified starch with two types of spray‐dryer nozzles

Cai

Lee

2019

J Food Process Engineering

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Controlling sodium release is a promising way to achieve sodium reduction in foods.Microencapsulation can be effective technique to control sodium release. Maltodextrin and octenyl-succinic-anhydride (OSA)-modified starch were evaluated as carriers to encapsulate NaCl using spray drying technique with two-fluid and three-fluid nozzles. The sodium release was measured using a conductivity probe. Increasing the concentration of maltodextrin and OSA-modified starch decreased R max (maximum sodium release rate) and C 20 , C 50 , and C 150 (sodium concentration at 20, 50, and 150 s, respectively). Generally, the samples spray dried with maltodextrin released sodium in faster rate than the samples with OSA-modified starch, and samples with two-fluid nozzle released faster than the ones with the three-fluid nozzle. This study indicated that the release of sodium could be altered by the type and concentration of carriers and the types of spray-dryer nozzles, which may provide strategies to reduce sodium content in foods, especially in salty snacks. Practical ApplicationsThis study aims to explore an innovative method to control sodium release and enhance saltiness perception during mastication of crispy salty snacks. It may provide a way to reduce sodium content without altering the flavor of foods. At the same time, the application of a three-fluid nozzle as a novel spraying technique was examined for encapsulation of NaCl. The information obtained from this study can be used to modify the technique and to expand the application to various core-carrier combinations.

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Section: Resultscontrasting

confidence: 47%

Controlling sodium release using maltodextrin and octenyl‐succinic‐anhydride‐modified starch with two types of spray‐dryer nozzles

Cai

Lee

2019

J Food Process Engineering

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“…Contradicting, Chuang et al . () observed an increase in T g of condensed potato starch at increased NaCl level. The mechanistic understanding of the plasticising effect of NaCl is limited, and no relevant comparative studies in protein systems are known.…”

Section: Resultsmentioning

confidence: 88%

“…The insignificant effect of NaCl on T g at the chosen moisture content (>195 g kg À1 DM) is in line with other studies based on starch model system (Farahnaky et al, 2009;Moreau et al, 2009). Contradicting, Chuang et al (2015) observed an increase in T g of condensed potato starch at increased NaCl level. The mechanistic understanding of the plasticising effect of NaCl is limited, and no relevant comparative studies in protein systems are known.…”

Section: Screening Designmentioning

confidence: 87%

Effect of amino acid,pHand mineral salts on glass transition and flow behaviour of soy protein concentrate

Ahmad¹,

Samuelsen

Garvik

et al. 2018

Int J of Food Sci Tech

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Summary The objective of this study was to assess the effect of proline, mineral salts (NaCl and Na2SO4) and pH combined with moisture content on the glass transition temperature (Tg) and flow‐starting temperature (Tf) of soy protein concentrate (SPC). Initial screening of the variables based on fractional factorial design showed insignificant effect of NaCl on Tg and Tf. The design was extended to a face‐centred central composite design (CCD) excluding NaCl and data evaluated by use of response surface methodology. The established model for Tg (R2 = 0.824) shows significant negative first‐order effects of moisture, proline and Na2SO4, and a positive interaction effect of moisture and Na2SO4. The Tf model (R2 = 0.937) shows significant negative first‐order effects of moisture and proline, a positive first‐order and negative square effect of pH, and a negative interaction effect of moisture and proline. The main effect on Tg and Tf was 2.2 and 1.3 times higher, respectively, for moisture compared to proline. The study confirms that proline (or other free amino acids) can replace moisture as protein plasticiser in the extrusion process. Minor effects can also be obtained by reduction in pH.

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“…In the case of 6% microcrystalline cellulose addition, increase in values of relative humidity from 11% to 75%, that is moisture content variation from 4.2% to 17.5%, leads to a drop in T g values from about 172.2 to 133.8 °C which is shown in Table . This outcome is in agreement with the findings from corresponding work on potato starch films with added counterions of sodium and calcium, hence arguing that the rise in moisture content acts as plasticiser to enhance molecular mobility in starch‐based materials (Chuang et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Structure and phase behaviour of microcrystalline cellulose in mixture with condensed systems of potato starch

Chuang

Panyoyai

Shanks

et al. 2016

Int J of Food Sci Tech

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It has been suggested that microcrystalline cellulose (MCC) can be used in biodegradable films to improve techno‐functionality by providing bulk and enhancing mechanical strength. This study aimed to investigate the effect of MCC addition on the structural properties of potato starch films. Samples were prepared by hot pressing at 120 °C for 7 min to produce systems that covered a broad range of moisture content and relative humidity. Complimentary experimental techniques, including thermomechanical analysis, FTIR, wide‐angle X‐ray diffraction and SEM, were employed to examine the micro‐ and macromolecular characteristics in these mixtures. Both moisture content and the presence of MCC have a plasticising effect on the composites yielding a reduction in its glass transition temperature. It appears that there is no specific and nontrivial interaction between potato starch and MCC, an outcome which indicates that the cellulose fibres act as inert filler in the polymeric composite.

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Effect of sodium chloride on the glass transition of condensed starch systems

Cited by 22 publications

References 27 publications

Controlling sodium release using maltodextrin and octenyl‐succinic‐anhydride‐modified starch with two types of spray‐dryer nozzles

Controlling sodium release using maltodextrin and octenyl‐succinic‐anhydride‐modified starch with two types of spray‐dryer nozzles

Effect of amino acid,pHand mineral salts on glass transition and flow behaviour of soy protein concentrate

Structure and phase behaviour of microcrystalline cellulose in mixture with condensed systems of potato starch

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