The effect of extractable lipid on the viscosity characteristics of corn and wheat starches

Melvin, Madeleine A.

doi:10.1002/jsfa.2740300713

Cited by 52 publications

(12 citation statements)

References 11 publications

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“…Table 2.2 summarizes some properties of legume and cereal amyloses. Except for wrinkled pea with 79-84.7% (Biliaderis et al 1979(Biliaderis et al , 1980(Biliaderis et al , 1981Banks and Greenwood 1967) and mung bean 78.4% (Naivikul and D'Appolonia 1979; Banks and Greenwood (1967); Biliaderis et al (1979Biliaderis et al ( , 1980Biliaderis et al ( , 1981; Naivikul and D'Appolonia (1979); Lai and Varriano-Marsten (1979); Kawamura (1969); Colonna et al (1981b) b Medcalf and Gilles (1965); Lii and Lineback (1977); Banks et al (1973); Lineback and Rasper (1988);Sterling 1978;Banks and Greenwood (1975); Melvin (1979); Glicksman (1969); Greenwood and Thomson (1962) c Banks et al (1973);Sterling (1978); Banks and Greenwood (1975); Melvin (1979);Glicksman (1969) 85% (Biliaderis et al 1981) which is higher than those of cereal. This implies that legume amyloses are less branched than wheat and corn amyloses.…”

Section: Amylosementioning

confidence: 99%

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: Amylosementioning

confidence: 99%

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

et al. 2011

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“…wheat and maize) affects the viscosity of the starch. An increase in maximum viscosity has been observed for wheat starch as well as maize starch after defatting (Melvin 1979, Eliasson et al 1981). The effects of emulsifiers have been attributed to the formation of an insoluble amylose-lipid complex (e.g.…”

Section: Introductionmentioning

confidence: 99%

Viscoelastic Behaviour During the Gelatinization of Starch Ii. Effects of Emulsifiers

Eliasson

1986

Journal of Texture Studies

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The viscoelastic behaviour during the gelatinization of starch in the presence of emulsifiers was studied in oscillatory shear. Glycerol‐monostearate and sodium stearoyl‐lactylate delayed the viscoelustic changes during gelatinization in a way which was intetpreted as related to the granules being stiffer in presence of these emulsifiers. Sodium abdecyl sulphate caused a destabilization of the granules, resulting in the rheological changes occurring at lower temperatures. Emulsifiers increased the viscous part of the rheological response. In a wary‐starch variety, where the amount of amylase is small, emulsifiers had only a small effect on gelatinization. It was concluded that the formation of an amylose‐lipid complex was of importance if an emulsifier was to exert an effect.

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“…Starch lipids and especially amylose-lipid complexes have been studied primarily with reference to the behavior of starch in the baking industry and dough making (e.g., Morrison 1978a, Riisom et al 1984, Nierle and El Bayâ 1990. The most studied cereal lipids have been wheat and maize lipids (Hanna and Lelievre 1975, Melvin 1979, Eliasson et al 1981, Morrison et al 1984, Eliasson et al 1988, Takahashi and Seid 1988. Lipid-starch interactions have received considerable attention with reference to germination (Baisted 1981, Baisted and Stroud 1982, Baisted 1983, Fujikura and Baisted 1983, Fujikura and Baisted 1985, Lundgard and Baisted 1986.…”

mentioning

confidence: 99%

Starch Lipids of Barley and Malt

Kaukovirta-Norja¹,

Reinikainen²,

Olkku³

et al. 1997

Cereal Chem

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Barley and malt starches were compared with respect to their lipid content and composition. The starch lipids were first fractionated into internal and surface lipid fractions followed by lipid class and fatty acid analyses of each fraction. Barley starch contained 13 mg/g lipids, of which 9.3 mg were internal lipids and 3.7 mg were surface lipids. The total lipid content of malt starches varied between 11 and 13 mg/g of starch. However, malt starch contained only 1 mg of surface lipids; therefore, the internal lipid contents were as high as or even higher than those in the corresponding fraction of barley starch. Lipid class analyses suggested that the ability for hydrolysis of starch surface lipids was increased in malt. The hydrolysis occurred during the malting or the isolation process, resulting in reduced surface lipid content in malt starch. However, no reduction in the portion of polyunsaturated fatty acids was seen; therefore, lipid oxidation could not have been responsible for the lower content of malt starch surface lipids. Also, not only was the content of starch internal lipids higher in malt, but the composition of these lipids was different when compared to barley starch. The increase in starch internal lipids during malting may be due to transportation and reacylation of free fatty acids that had been liberated by hydrolysis from surface lipids.

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The effect of extractable lipid on the viscosity characteristics of corn and wheat starches

Cited by 52 publications

References 11 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

Viscoelastic Behaviour During the Gelatinization of Starch Ii. Effects of Emulsifiers

Starch Lipids of Barley and Malt

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