A new way to improve physicochemical properties of potato starch

Enhancement of Tg of Poly(l‐lactide) by Incorporation of Biobased Mandelic‐Acid‐Derived Phenyl Groups by Polymerization and Polymer Blending

“…Because of the differences in stereo‐configuration, S,S‐MPDD showed a T m at 172 °C, while its diastereomer R,S‐MPDD with a trans‐configuration showed a lower T m , which is detected at 147 °C. As it is also reported, differences in stereo‐configuration of mandelide results in differences in T m , for example, rMN shows T m at 248 °C and 137 °C for mMN, respectively . Therefore, the differences in T m of S.S‐ and R.S‐MPDD are also recognized as a strong support for the different stereo‐configurations.…”

“…A promising solution for this issue is the replacement of fossil resources by sustainable resources, such as biomass feedstocks for the production of biobased polymers . The on‐going proactive social, academic, and industrial R&D activities on biobased polymers have led to great achievements, especially in biodegradable applications of polymers, such as poly(lactic acid) (PLA: also abbreviation for polylactide), succinate related polymers, poly(hydroxy alkanoate)s (PHAs), biobased polyurethanes, and polysaccharides . Although the impact of these successful examples is promising, we still face limited possibilities of application expansion of biobased polymers, mainly because of their inferior thermal durability to petroleum‐derived polymers, especially if we aim for semi‐engineering and engineering applications.…”

Effect of Different Heat Treatments on Physicochemical Properties and Structural and Digestibility of Water Caltrop Starch

“…When the treatment time was less than 60 min, the decrease in solubility and swelling of press starch could be explained by the amylopectin–amylopectin, amylose–amylose, and amylose–amylopectin interactions, as well as the interactions in which the number of free hydroxyl groups was decreased, leading to a decreased interaction with water. [ 8 ] The increase in swelling between 30 and 60 min of pressure treatment may be due to the excessive treatment time and the destruction of the molecular crystal structure of starch, which led to a small molecular weight increase of dextrin. [ 19 ] As a result, a large number of hydrogen bonds of the starch molecules were exposed outward, which made it easier to bind water molecules, increasing solubility and swelling.…”

“…Preparation of pressure–heat modified water caltrop starch was done as described by Yassaroh et al. [ 8 ] with minor modifications. The native water caltrop starch (30 g) was adjusted to have a moisture content at 30% with deionized water.…”

“…Of these methods, the physical method is considered to be the safest, not requiring any additives or additional chemical reagents. The physical methods mainly include the microwave heat method, [ 4,5 ] the pressure–heat method, [ 6–8 ] the heat–moisture treatment, [ 9,10 ] and the ultrasonic method. [ 11 ]…”