Molecular structure and physicochemical properties of Hylon V and Hylon VII starches illuminated with linearly polarised visible light

Khachatryan, Gohar; Krzemińska-Fiedorowicz, Lidia; Nowak, Ewelina; Fiedorowicz, Maciej

doi:10.1016/j.lwt.2014.02.020

Cited by 8 publications

(3 citation statements)

References 22 publications

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“…It corresponds to that of allomorph B, as expected for high-amylose starch granules and in agreement with previous analyses of Hylon VII starch. 59,60 Figures 8b and 8c show the patterns collected from mats of parallel fibers, oriented parallel and perpendicular to the X-ray beam, respectively. In both cases, only one main diffuse ring is observed, which is consistent with amorphous starch-formate fibers.…”

Section: Biomacromoleculesmentioning

confidence: 99%

Rheological Properties and Electrospinnability of High-Amylose Starch in Formic Acid

et al. 2015

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Starch derivatives, such as starch-esters, are commonly used as alternatives to pure starch due to their enhanced mechanical properties. However, simple and efficient processing routes are still being sought out. In the present article, we report on a straightforward method for electrospinning high-amylose starch-formate nanofibers from 17 wt % aqueous formic acid (FA) dispersions. The diameter of the electrospun starch-formate fibers ranged from 80 to 300 nm. The electrospinnability window between starch gelatinization and phase separation was determined using optical microscopy and rheological studies. This window was shown to strongly depend on the water content in the FA dispersions. While pure FA rapidly gelatinized starch, yielding solutions suitable for electrospinning within a few hours at room temperature, the presence of water (80 and 90 vol % FA) significantly delayed gelatinization and dissolution, which deteriorated fiber quality. A complete destabilization of the electrospinning process was observed in 70 vol % FA dispersions. Optical micrographs showed that FA induced a disruption of starch granule with a loss of crystallinity confirmed by X-ray diffraction. As a result, starch fiber mats exhibited a higher elongation at break when compared to brittle starch films.

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Section: Biomacromoleculesmentioning

confidence: 99%

Rheological Properties and Electrospinnability of High-Amylose Starch in Formic Acid

et al. 2015

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“…Anyway, the films containing 5 and 10% SL2 presented the higher and the minimal, respectively, strength acceptable value for food packaging purposes (4MPa, according to Tajeddin, Rahman, & Abdulah 53 ) and higher elastic modulus than low-density polyethylene (ASTM D88-12, 2002 37 ). Furthermore, all films presented much higher elongation than the lowest acceptable value of 10% for food packaging 54 .…”

Section: Characterization Of Filmsmentioning

confidence: 87%

Effect of Starch Laurate Addition on the Properties of Mango Kernel Starch Films

et al. 2021

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In this work, starch obtained from mango kernel seeds was applied in the preparation of films in combination with its hydrophobic derivatives. Chemical modification of starch was carried out at two different concentrations of vinyl laurate, in dimethyl sulfoxide, under basic catalysis. The degrees of substitution of the starch laurates were 2.4 and 0.3, respectively. None of the products formed films when dispersed in water. However, blends of starch/starch laurate (degree of substitution = 0.3) formed films after microfluidization of their aqueous suspensions. The blends with up to 15% wt of starch laurate (degree of substitution = 0.3) resulted in films of higher elongation at break, higher opacity and lower tensile strength and elastic modulus. The microfluidization of biopolymer suspensions was crucial to obtain films with lower water vapor permeability. X-ray diffraction results corroborated to the mechanical properties of the films, showing that the incorporation of starch laurate reduced the starch films crystallinity.

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“…The apparent amylose content (AAC) was calculated from a linear regression using pure amylose and pure amylopectin [ 47 ]. The ratio A 525 /A 640 , representative of the amylose:amylopectin ratio [ 48 , 49 ], was also analyzed.…”

Section: Methodsmentioning

confidence: 99%

Anionic and Ampholytic High-Amylose Starch Derivatives as Excipients for Pharmaceutical and Biopharmaceutical Applications: Structure-Properties Correlations

et al. 2023

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Many chemical modifications of starch are realized in organic (mostly methanol) phase, allowing high degrees of substitution (DS). Some of these materials are used as disintegrants. To expand the usage of starch derivative biopolymers as drug delivery system, various starch derivatives obtained in aqueous phase were evaluated with the aim to identify materials and procedures which would generate multifunctional excipients providing gastro-protection for controlled drug delivery. Chemical, structural and thermal characteristics of anionic and ampholytic High Amylose Starch (HAS) derivatives under powder (P), tablet (T) and film (F) forms were evaluated by X-ray Diffraction (XRD), Fourier Transformed Infrared (FTIR) and thermogravimetric analysis (TGA) methods and correlated with the behavior of tablets and films in simulated gastric and intestinal media. At low DS, the HAS carboxymethylation (CMHAS) in aqueous phase, generated tablets and films that were insoluble at ambient conditions. The CMHAS filmogenic solutions, with a lower viscosity, were easier to cast and gave smooth films without the use of plasticizer. Correlations were found between structural parameters and the properties of starch excipients. Compared to other starch modification procedures, the aqueous modification of HAS generated tunable multifunctional excipients that may be recommended for tablets and functional coatings for colon-targeted formulations.

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Molecular structure and physicochemical properties of Hylon V and Hylon VII starches illuminated with linearly polarised visible light

Cited by 8 publications

References 22 publications

Rheological Properties and Electrospinnability of High-Amylose Starch in Formic Acid

Rheological Properties and Electrospinnability of High-Amylose Starch in Formic Acid

Effect of Starch Laurate Addition on the Properties of Mango Kernel Starch Films

Anionic and Ampholytic High-Amylose Starch Derivatives as Excipients for Pharmaceutical and Biopharmaceutical Applications: Structure-Properties Correlations

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