Studies on the starch–water interactions between partially gelatinized corn starch and water during gelatinization

Fu, Zong‐qiang; Wang, Lijun; Zou, Hui; Liu, Dong; Adhikari, Benu

doi:10.1016/j.carbpol.2013.09.098

Cited by 33 publications

(39 citation statements)

References 33 publications

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“…The thermal stability of the sisal fbier composites was best among the test samples. It was related to the better 15 thermal stability of sisal fiber and the best interaction between fiber and starch matrix shown in Fig. 7.…”

Section: X-ray Analysismentioning

confidence: 86%

“…When the mass ratio of starch/formamide/urea is 10/2/1, the starch would get the best plasticized effect. 15 Formamide is superior to urea in starch plasticization based on the analysis of hydrogen bonds. Besides, excessive amounts of plasticizers obstructed the normal molecular combination and reduced the efficiency of weakening hydrogen bonds in the starch molecules.…”

Section: Discussionmentioning

confidence: 99%

“…After thermoplastic starch was kept in the constant temperature box for 24hr at 100℃, about 1 mg of the powder was mixed with 15 150 mg of KBr and milled thoroughly until the particle diameter was less than 2.5µm. This mixture was compressed into pellets under about 12-14MPa pressure and then analyzed using VERTEX-70 FT-IR Spectrometer.…”

Section: The Infrared Spectrum Analysismentioning

confidence: 99%

“…The IR spectroscopy investigations revealed the optimal plasticization proportion of formamide-urea compound plasticizer and the presence of hydrogen bonds. The characterization of TPS was studied using X-ray diffractometry and differential scanning 15 calorimetry. The mechanism of hydrogen bonds in composites has been analyzed by IR spectroscopy, as well as the thermogravimetric analysis and mechanical performances of four kinds of fibers reinforced biomass composites.…”

Section: Introductionmentioning

confidence: 99%

“…The crystalline order observed in the native starch granules is completely destroyed in TPS, The formation of B-and V-type crystalline structures occurred because of the recrystallization of starch. Therefore, it was15 indicated that the plasticizers molecules obstructed the forming of the hydrogen bonds between the starch molecules and formed new hydrogen bonds with starch molecules. Besides, the restraint of the crystallization could lead to improvement of mechanical properties of the TPS composites accordingly.…”

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confidence: 99%

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Research on thermoplastic starch and different fiber reinforced biomass composites

Chengzhao

Wang

et al. 2015

RSC Adv.

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Thermoplastic starch (TPS) from native corn starch was prepared using different mass ratios of formamide-urea compound plasticizers. The influence of the compound plasticizer on hydrogen bonds has been analyzed by IR spectroscopy. The characterization of TPS was studied using X-ray diffractometry and differential scanning calorimetry. The results showed that the optimal mass proportion of starch/formamide/urea was 10/2/1. Starch plasticization destroyed the crystal structure of the native 10 starch, increased the melting point of starch and improved the processability. Scanning electron micoroscope showed that there was significant change between starch molecules before and after plasticization. With the best plasticizing proportion of formamide-urea compound plasticizers, four kinds of thermoplastic starch composites reinforced with equal amount of sisal, pulp, straw and wood fibers were obtained by foam molding process. The IR spectroscopy investigations revealed the presence of 15 hydrogen bonds and explored the mechanism of physical interactions in composites. Thermogravimetric analysis demonstrated that sisal fiber composites had the best thermal stability. Besides, the mechanical properties of different fibers reinforced composites were investigated. The sisal fiber composites demonstrated the best tensile and compressive strength, respectively, 3.85MPa and 1.37MPa among the specimens. The fracture surfaces of these composites were also observed by SEM. 20 65 the largest impact on the compressive strength. The common starch plasticizer was formamide, urea, glycerol and glycol. [9][10][11][12] Recent studies demonstrated that compound plasticizers, such as formamide-urea compound plasticizer, formamide-urea-glycerol compound plasticizer and glycerol-glycol compound plasticizer, 70

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Section: X-ray Analysismentioning

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Section: The Infrared Spectrum Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

mentioning

confidence: 99%

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Research on thermoplastic starch and different fiber reinforced biomass composites

Chengzhao

Wang

et al. 2015

RSC Adv.

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Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process

Zhu,

Liu,

Zhang

et al. 2024

J Sci Food Agric

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BackgroundsThe objective of this investigation was to examine the impact of enzymatic hydrolysis of arabinoxylan (AX) on frozen dough quality under subfreezing conditions. The dough was subjected to freezing at −40 °C for 2 h and then stored at −9 °C, −12 °C, and − 18 °C for 15 days. The water loss, freezable water content, water migration and microstructure of the dough were measured.ResultsThe dough containing 0.8% cellulase enzymatically hydrolyzed AX (CAX) exhibited the shortest duration to traverse the maximum ice crystal formation zone (6.5 min), while the dough with xylanase enzymatically hydrolyzed AX (XAX) demonstrated a faster freezing rate than did the dough with CAX. The inclusion of both XAX and CAX in the dough resulted in the lowest freezable water loss and reduced freezable water content and free water content levels, whereas the inclusion of xylanase‐cellulase combined with enzymatically hydrolyzed AX resulted in higher free water content levels. The textural properties of the subfreezing temperature dough were not significantly different from those at −18 °C and sometimes even approached or surpassed the quality observed in the control group rather than frozen at −18 °C. In addition, the gluten network structure remains well preserved in XAX‐ and CAX‐containing doughs with minimal starch damage.ConclusionThe enzymatic hydrolysis of AX from wheat bran can be used as a useful additive to improve the quality of frozen dough.This article is protected by copyright. All rights reserved.

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The salt‐induced crystallization behavior of potato amylose

et al. 2014

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The salt‐induced crystallization behavior of potato amylose was probed by measurement of fluorescent inversive microscope, X‐ray powder diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR). The crystalline patterns and granular structures of potato amylose in the presence of salt were highly dependent on the type and concentration of salt as well as the amylose content. High amylose content and low salt concentration (specifically 4% of amylose content and below 0.1 mol/L of salt in this study) favored the organization of double‐stranded helices into regular assemblies. Salt was proposed to act on the crystallization of potato amylose mainly via the cation‐starch interactions occurring between the cations of salt and the negatively charged phosphate groups and free hydroxyl groups of potato amylose. The difference in the crystalline growth mode of potato amylose with different concentrations might be attributed to different nature of cations, especially the charge density.

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Studies on the starch–water interactions between partially gelatinized corn starch and water during gelatinization

Cited by 33 publications

References 33 publications

Research on thermoplastic starch and different fiber reinforced biomass composites

Research on thermoplastic starch and different fiber reinforced biomass composites

Effect of enzymatic hydrolysis of arabinoxylan on the quality of frozen dough during the subfreezing process

The salt‐induced crystallization behavior of potato amylose

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