Hostname: page-component-cd9895bd7-gvvz8 Total loading time: 0 Render date: 2025-01-05T03:29:13.706Z Has data issue: false hasContentIssue false
  • English
  • Français

Rheological Characterization of Starch Gelatinization: Effects of plasticizer/starch ratio and clay content in corn-starch/glycerol thermoplastic starch (TPS)

Published online by Cambridge University Press:  07 January 2014

Sandra Lara  and
Felipe Salcedo
Sandra Lara
Affiliation:
Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical Engineering, Universidad de los Andes, Bogotá Colombia
Felipe Salcedo
Affiliation:
Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical Engineering, Universidad de los Andes, Bogotá Colombia
Get access

Abstract

This work presents a systematic rheological study of the gelatinization process of corn-starch plasticized with glycerol, showing the effects of the glycerol/starch ratio, water/starch ratio, and clay (montmorillonite) content. Gelatinization temperatures at different heating rates in rheological oscillatory temperature-sweep experiments were determined for different corn-starch/glycerol/clay formulations. The influences of the different formulation variables on the gelatinization processes and on the gel properties are analyzed. Some hypotheses postulating how the different intermolecular interactions present in the composites are responsible for these effects are discussed.

Keywords

viscoelasticitybiomaterialsol-gel
Type
Articles
Information
MRS Online Proceedings Library (OPL) , Volume 1622: Symposium E – Fundamentals of Gels and Self-Assembled Polymer Systems , 2014 , pp. 161 - 167
Copyright
Copyright © Materials Research Society 2014 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Sinha Ray, S. and Bousmina, M., “Biodegradable polymers and their layered silicate nanocomposites: In greening the 21st century materials world,” Progress in Materials Science, vol. 50, pp. 962–1079, Nov. 2005.CrossRefGoogle Scholar
Park, H., Lee, W., and Park, C., “Environmentally friendly polymer hybrids,” Journal of Materials Science, vol. 38, pp. 909–915, 2003.CrossRefGoogle Scholar
Chiou, B.-S., Yee, E., Glenn, G. M., and Orts, W. J., “Rheology of starch–clay nanocomposites,” Carbohydrate Polymers, vol. 59, pp. 467–475, Mar. 2005.CrossRefGoogle Scholar
Golebiewski, J., Rozanski, A., Dzwonkowski, J., and Galeski, A., “Low density polyethylene – montmorillonite nanocomposites for film blowing,” European Polymer Journal, vol. 44, pp. 270–286, 2008.CrossRefGoogle Scholar
Parker, R. and Ring, S. G., “Aspects of the Physical Chemistry of Starch,” Journal of Cereal Science, vol. 34, pp. 1–17, Jul. 2001.CrossRefGoogle Scholar
Teyssandier, F., Cassagnau, P., Gérard, J. F., and Mignard, N., “Sol–gel transition and gelatinization kinetics of wheat starch,” Carbohydrate Polymers, vol. 83, no. 2, pp. 400–406, Jan. 2011.CrossRefGoogle Scholar
Janssen, L. and Moscicki, L., Thermoplastic Starch (Google eBook). John Wiley & Sons, 2009, p. 272.CrossRefGoogle Scholar
Biliaderis, C. G., Structural Transitions and Related Physical Properties of Starch, Third Edit. Elsevier Inc., 2009, pp. 293–372.Google Scholar
Cyras, V. P., Manfredi, L. B., Ton-That, M.-T., and Vázquez, A., “Physical and mechanical properties of thermoplastic starch/montmorillonite nanocomposite films,” Carbohydrate Polymers, vol. 73, no. 1, pp. 55–63, Jul. 2008.CrossRefGoogle Scholar
Malumba, P., Jacquet, N., Delimme, G., Lefebvre, F., and Béra, F., “The swelling behaviour of wheat starch granules during isothermal and non-isothermal treatments,” Journal of Food Engineering, vol. 114, no. 2, pp. 199–206, Jan. 2013.CrossRefGoogle Scholar