Comparative study on morphological, rheological and functional characteristics of extruded rice starch citrates and lactates

Butt, Natasha Abbas; Ali, Tahira Mohsin; Moin, Abeera; Hasnain, Abid

doi:10.1016/j.ijbiomac.2021.03.052

Cited by 25 publications

(5 citation statements)

References 22 publications

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“…Butt et al reported that the development of bioplastics with starch, glycerol, and CA proceeds in two stages. In the first stage, glycerol citrate esters are produced which further react with starch, resulting in the formation of cross‐linking bonds causing substantial changes in its thermal properties 35 . Hence, it is evident that increasing the amount of CA in the bioplastics increases the T p .…”

Section: Resultsmentioning

confidence: 99%

“…In the first stage, glycerol citrate esters are produced which further react with starch, resulting in the formation of crosslinking bonds causing substantial changes in its thermal properties. 35 Hence, it is evident that increasing the amount of CA in the bioplastics increases the T p . The glass transition temperature (T g ), a second-order transition where the polymer changes from a glassy state to a viscous rubbery phase.…”

Section: Thermal Propertiesmentioning

confidence: 96%

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Synthesis and detailed characterization of sustainable starch‐based bioplastic

Chakraborty

Pooja

Banik

et al. 2022

J of Applied Polymer Sci

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There is an urgent requirement of replacing the environmentally hazardous petroleum‐based plastics with sustainable and efficient starch‐based bioplastics. Development and detailed characterization of the biodegradable bioplastics from plant‐based polysaccharides such as starch is essential to reduce plastic pollution in the environment. In this research, bioplastics were developed from an equivalent blend of starch from two different sources namely rice and potato (1:1, w/w), crosslinked with different concentrations of citric acid (CA). The effect of CA cross‐linking of starch‐based bioplastics was investigated on its physicochemical and functional properties. The X‐ray diffraction (XRD) spectra revealed that the synthesized bioplastics were amorphous in nature with broad diffraction peaks. Further, the peak at 1716 cm−1 in Fourier transform infrared (FTIR) spectra indicated the formation of ester bonds in CA cross‐linked bioplastics. Atomic force microscopy (AFM) revealed the surface roughness of the bioplastics decreased with increasing concentration of CA. Mechanical and thermal properties of bioplastics were characterized using universal testing machine, differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA), respectively.

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Section: Resultsmentioning

confidence: 99%

Section: Thermal Propertiesmentioning

confidence: 96%

Synthesis and detailed characterization of sustainable starch‐based bioplastic

Chakraborty

Pooja

Banik

et al. 2022

J of Applied Polymer Sci

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“…Figure A,B shows a large proportion of G ′, suggesting that tan δ < 1. At the same frequency, the tan δ value of the reconstituted rice was more considerable, indicating that the reconstituted rice tended to be viscous and natural rice tended to be elastic …”

Section: Resultsmentioning

confidence: 99%

Preparation and Physicochemical and Structural Properties of Broken Rice-Based Reconstituted Rice Produced by Extrusion Puffing Technology

Chen

Min

Dou

et al. 2022

ACS Food Sci. Technol.

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With grain processing technology developing fast, lots of broken rice have been wasted every year. Reconstituted rice, as a rice byproduct, has higher nutrient value and rich flavor than natural rice. This paper aims to prepare a kind of reconstituted rice in broken rice, oats, soybeans, and potato starch with good taste and nutrients by extrusion puffing technology. The combined effect of oatmeal powder (20%), soybean flour (10%), potato starch (20%), squeeze temperature (80 °C), material moisture (31%), and screw speed (160 rpm) was used to formulate the product. The results showed that the absorbent rate, volume expansion rate, and blue iodine value of the reconstituted rice were significantly lower than native rice, while the solid dissolved material of rice soup was higher than that of native rice (p < 0.05). Increased hardness and chewiness and decreased elasticity and adhesion were obtained by texture determination. The paste properties of reconstituted rice were more lacking than that of natural rice. With respect to rheological properties, reconstituted rice was more viscous, while natural rice was more elastic. With respect to thermodynamics, the starting, end, and peak temperatures of reconstituted rice were higher than natural rice. Thus, reconstituted rice could improve the utilization of broken rice, enhance the deep processing of potato starch, drive the consumption of grains, and improve the value of products attached in the future.

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“…Peak viscosity and final viscosity of LAEGRS-WS decreased with the increase of the proportion of LAEGRS. This phenomenon was ascribed to the fact that the interaction between LAEGRS and WS was weaker than WS only, and the steric hindrance of the lactate group and hydrophobicity of the carbonyl group in the LAEGRS was not conducive to the formation of hydrogen bond between starch and water in the gelatinization process, it inhibited the extension of LAEGRS [ 28 , 29 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of Hydroxypropyl and Lactate Esterified Glutinous Rice Starch on Wheat Starch Gel Construction

Gong

Zhang

et al. 2022

Gels

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An investigation was conducted into the impacts of hydroxypropyl glutinous rice starch (HPGRS) and lactate-esterified glutinous rice starch (LAEGRS) on a dilute solution and gel properties of wheat starch (WS) at different proportions (0%, 1%, 3%, 5%, and 10%). The results of dilute solution viscosity showed that hydroxypropyl treatment of glutinous rice starch (GRS) could promote the extension of GRS chains, while lactate esterification led to the hydrophobic association of GRS chains, and the starch chains curled inward. Different HPGRS: WS and LAEGRS: WS ratios, β > 0 and ∆b > 0, showed HPGRS and LAEGRS produced attractive forces with WS and formed a uniform gel structure. Compared with WS gel, HPGRS, and LAEGRS could effectively delay the short-term aging of WS gels, and LAEGRS had a more significant effect. HPGRS increased the pasting viscosity, viscoelasticity, and springiness of WS gels, reduced the free water content, and established a tighter gel network structure, while LAEGRS had an opposite trend on WS. In conclusion, HPGRS was suitable for WS-based foods with stable gel network structure and high water retention requirements, and LAEGRS was suitable for WS-based foods with low viscosity and loose gel structure.

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Comparative study on morphological, rheological and functional characteristics of extruded rice starch citrates and lactates

Cited by 25 publications

References 22 publications

Synthesis and detailed characterization of sustainable starch‐based bioplastic

Synthesis and detailed characterization of sustainable starch‐based bioplastic

Preparation and Physicochemical and Structural Properties of Broken Rice-Based Reconstituted Rice Produced by Extrusion Puffing Technology

Effects of Hydroxypropyl and Lactate Esterified Glutinous Rice Starch on Wheat Starch Gel Construction

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