Characterization of starch films containing starch nanoparticles Part 1: Physical and mechanical properties
- Authors: Shi, Aimin , Wang, Li-Jun , Li, Dong , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 96, no. 2 (2013), p. 593-601
- Full Text: false
- Reviewed:
- Description: We report, for the first time, the preparation method and characteristics of starch films incorporating spray dried and vacuum freeze dried starch nanoparticles. Physical properties of these films such as morphology, crystallinity, water vapor permeability (WVP), opacity, and glass transition temperature (Tg) and mechanical properties (strain versus temperature, strain versus stress, Young's modulus and toughness) were measured. Addition of both starch nanoparticles in starch films increased roughness of surface, lowered degree of crystallinity by 23.5%, WVP by 44% and Tg by 4.3 °C, respectively compared to those of starch-only films. Drying method used in preparation of starch nanoparticles only affected opacity of films. The incorporation of nanoparticles in starch films resulted into denser films due to which the extent of variation of strain with temperature was much lower. The toughness and Young's modulus of films containing both types of starch nanoparticles were lower than those of control films especially at <100 °C. © 2012 Elsevier Ltd. All rights reserved.
- Description: C1
Physicochemical and functional characteristics of lentil starch
- Authors: Joshi, Matina , Aldred, Peter , McKnight, Stafford , Panozzo, Joe , Kasapis, Stefan , Adhikari, Raju , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Carbohydrate Polymers Vol. 92, no. 2 (2013), p. 1484-1496
- Full Text: false
- Reviewed:
- Description: The physicochemical properties of lentil starch were measured and linked up with its functional properties and compared with those of corn and potato starches. The amylose content of lentil starch was the highest among these starches. The crystallinity and gelatinization enthalpy of lentil starch were the lowest among these starches. The high amylose: amylopectin ratio in lentil starch resulted into low crystallinity and gelatinization enthalpy. Gelatinization and pasting temperatures of lentil starch were in between those of corn and potato starches. Lentil starch gels showed the highest storage modulus, gel strength and pasting viscosity than corn and potato starch gels. Peleg's model was able to predict the stress relaxation data of these starches well (R2 > 0.98). The elastic modulus of lentil starch gel was less frequency dependent and higher in magnitude at high temperature (60 °C) than at lower temperature (10 °C). Lentil starch is suitable where higher gel strengthened pasting viscosity are desired. © 2012 Elsevier Ltd.
- Description: 2003011035