Structure and mechanical behaviour of corn flour and starch–zein based materials in the glassy state

Chanvrier, Hélène; Colonna, Paul; Valle, Guy Della; Lourdin, Denis

doi:10.1016/j.carbpol.2004.09.005

Cited by 101 publications

(84 citation statements)

References 24 publications

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“…There is a considerable amount of glass transition data for cereal starch-based materials (e.g., Brent, Mulvaney, Cohen, & Bartsch, 1997;Chanvrier, Colonna, Della Valle, & Lourdin, 2005;Chanvrier, Della Valle, & Lourdin, 2006;Chen & Yeh, 2000, 2001Cocero & Kokini, 1991;Cuq & Icard-Vernière, 2001;Kalichevsky, Jaroszkiewicz, & Blanshard, 1992a;Kalichevsky, Blanshard, & Tokarczuk, 1993;Sandoval, Nuñez, Müller, Della Valle, & Lourdin, 2009). However, data for cassava starch is not that extensive.…”

Section: Introductionmentioning

confidence: 98%

Effects of corn oil on glass transition temperatures of cassava starch

Madrigal

Sandoval

Müller

2011

Carbohydrate Polymers

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Section: Introductionmentioning

confidence: 98%

Effects of corn oil on glass transition temperatures of cassava starch

Madrigal

Sandoval

Müller

2011

Carbohydrate Polymers

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“…References reported that when there is no interaction between particles and matrix, the dynamic thermo-mechanical behaviour of the composite is also modified, although its glass transition is unchanged. 10,11 Moreover, the decrease of the tan δ peak amplitude is commonly observed. Therefore, the observed results confirmed that there was weak or no intermolecular interaction between corn starch and different kinds of proteins, resulting in the relatively lower relaxation peak amplitude and unchanged glass transition temperature.…”

Section: Intermolecular Interaction Between Starch and Proteinsmentioning

confidence: 96%

“…A study showed that starch-zein blends with different zein content could be used as a model system to better understand the behaviour of corn flour-based materials in the glassy state. 10,11 However, the mechanical properties of glassy blend materials were weakened by hydrophobic zein, as compared with the behaviour of starch. The present study is a generic study of protein/starch interactions in biomaterial, in relation to the protein type.…”

Section: Introductionmentioning

confidence: 95%

Mechanical Properties of Thermo-moulded Biofilms in Relation to Proteins/Starch Interactions

Zeng

Huang

et al. 2010

Food Biophysics

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The effects of hydrophilic and hydrophobic characteristics of proteins on the interactions with corn starch were investigated in this study. The model system included corn starch and proteins, i.e. zein, gliadin, gluten, soy protein and rapeseed protein. The blend films were prepared by thermomoulding in gentle conditions at 70°C in order to avoid starch gelatinization, with respect to water content, and avoid protein denaturation. The effects of different kinds of proteins on structure and mechanical behaviour of blend biomaterials were characterised by scanning electron microscopy (SEM) and tensile test, respectively. The effects of different kinds of proteins on intermolecular interactions between proteins and starch were investigated by dynamical mechanical thermal analysis. Based on the solubility measurement results, almost all protein films showed the similar solubility to the natural protein powders, resulting from the weak influence of mild thermo-moulding treatment on protein inner structure. Different morphologies were observed for different proteins and corresponding blends, which are relatively loose protein architecture that appeared for hydrophobic protein and blend films, and uniform and densely packed architecture for hydrophilic ones. Moreover, different mechanical behaviours were obtained for different proteins and corresponding blends.No significantly increased strength for hydrophilic protein blends with starch added can be explained that there is weak intermolecular interaction between both components based on SEM observation. However, the addition of corn starch granules in hydrophobic protein networks was assumed that starch destroyed or weakened the protein network, resulting in the decrease of mechanical strength.

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“…Macroscopic testing would , of course, require designing composites with similar feature to what is observed at the microscopic scale. Thermomoulding is a way of designing such materials, allowing the control of the phase ratio in the full range [19]. Extracting the mechanical parameters of the composite requires optimization technique to identify the optimal set of parameters fitting the observed response.…”

Section: Introductionmentioning

confidence: 99%

Multiscale modelling and optimisation strategies for better under-standing of biopolymer mechanical properties: review of recent contributions

Guessasma

2009

Int. J. Simul. Multidisci. Des. Optim.

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-Some biopolymers are considered as interesting natural materials for the replacement of oil-based products. Others are known as complex food systems for which texture properties determine the sensory perception. For both applications, the need to understand the mechanical behavior of biopolymers is essential. Control of texture, improvement of mechanical performance are some of the issues for which a growing research interest is noticed. The understanding of the mechanical properties cannot be considered without valuable information about the microstructure. For such materials, structural heterogeneities, which affect the behavior, appear to be dependent on several interacting scales. It is the aim of this work to shed more light on the possibility to use optimization techniques to either identify or optimize the mechanical properties of starch-based materials at different scales. We take the example of the starch cellular material, which proved to be necessitating a multiscale approach. The context of the present study is related to the investigation of elasticity behavior of cellular materials.

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Structure and mechanical behaviour of corn flour and starch–zein based materials in the glassy state

Cited by 101 publications

References 24 publications

Effects of corn oil on glass transition temperatures of cassava starch

Effects of corn oil on glass transition temperatures of cassava starch

Mechanical Properties of Thermo-moulded Biofilms in Relation to Proteins/Starch Interactions

Multiscale modelling and optimisation strategies for better under-standing of biopolymer mechanical properties: review of recent contributions

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