Dynamic water vapour sorption in gluten and starch films

Oliver, Laura; Meinders, M.B.J.

doi:10.1016/j.jcs.2011.08.005

Cited by 26 publications

(26 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The model calculations and fitting with experimental data have been performed using Matlab (Mathworks). It is seen that the model seems to describe the measured isotherms of starch and gluten well with reasonable parameters that are similar as found in literature (Oliver and Meinders 2011;Nicholls et al 1995). Also shown are fits of the Flory-Huggins model including an extra stress term for the chemical potential in the glassy state (Eq.…”

Section: Rheological Modelsupporting

confidence: 83%

“…However, we observed in the dynamical sorption experiments of starch and gluten (Oliver and Meinders 2011) that the water-polymer system behaves viscoelastic in the glassy state with finite relaxation times. Therefore, the boundary condition ("isotherm") cannot be considered to be constant during an experiment.…”

Section: Boundary Conditions and Isothermmentioning

confidence: 76%

“…Relaxation effects of the polymer matrix seem important for the migration of water in biopolymer systems like starch and gluten (Oliver and Meinders 2011). Relaxation effects of the polymer matrix seem important for the migration of water in biopolymer systems like starch and gluten (Oliver and Meinders 2011).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Gutiérrez‐López¹,

Alamilla‐Beltrán²,

Buera³

et al. 2015

Food Engineering Series

View full text Add to dashboard Cite

Section: Rheological Modelsupporting

confidence: 83%

Section: Boundary Conditions and Isothermmentioning

confidence: 76%

See 1 more Smart Citation

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Gutiérrez‐López¹,

Alamilla‐Beltrán²,

Buera³

et al. 2015

Food Engineering Series

View full text Add to dashboard Cite

“…Because of the importance of matrix relaxation phenomena in the water sorption behavior of wheat starch and gluten films, 17) the relaxation of the gluten network could be an important mechanism in the rehydration of pasta. Our previous work 12) showed that starch gelatinization played an important role, especially near the pasta surface where sufficient water is supplied.…”

Section: Resultsmentioning

confidence: 99%

“…11, -1934 that matrix relaxation phenomenon of starch and gluten play an important role in the sorption behavior. 17) However, high-molecular-weight molecules have not been reported to govern water migration within pasta during rehydration. Pasta mainly consists of starch and gluten.…”

mentioning

confidence: 99%

Effects of relaxation of gluten network on rehydration kinetics of pasta

Ogawa

Hasegawa

Adachi

2014

Bioscience, Biotechnology, and Biochemistry

View full text Add to dashboard Cite

The aim of this study was to investigate the effects of the relaxation of the gluten network on pasta rehydration kinetics. The moisture content of pasta, under conditions where the effects of the diffusion of water on the moisture content were negligible, was estimated by extrapolating the average moisture content of pasta of various diameters to 0 mm. The moisture content of imaginary, infinitely thin pasta did not reach equilibrium even after 1 h of rehydration. The rehydration of pasta made of only gluten was also measured. The rate constants estimated by the Long and Richman equation for both the pasta indicated that the rehydration kinetics of infinitely thin pasta were similar to those of gluten pasta. These results suggest that the swelling of starch by fast gelatinization was restricted by the honeycomb structural network of gluten and the relaxation of the gluten network controlled pasta rehydration kinetics.

show abstract

Malic acid: A novel processing aid for thermoplastic starch/poly(butylene adipate‐co‐terephthalate) compounding and blown film extrusion

Fahrngruber¹,

Siakkou²,

Wimmer

et al. 2017

J of Applied Polymer Sci

View full text Add to dashboard Cite

The processing of polysaccharide-based polymer compounds represents a major challenge because these materials behave considerably different compared to their petro-based counterparts. Especially in the manufacture of thermoplastic starch (TPS)-polyester films by means of blown film extrusion, an increase in the natural material proportion generally leads to processing difficulties. In addition, higher TPS contents adversely affect mechanical material characteristics. The present study focuses on the effect of malic acid (MA) on processing parameters and on the quality of TPS/poly(butylene adipate-co-terephthalate) films. The MA enantiomers D(1) and L(-) as well as the racemate were applied at various concentrations (0.2, 0.4, and 0.8 wt %). Results indicate that the addition of racemic MA at concentrations of 0.2% and 0.4% significantly improved the processibility of TPS. Simultaneously, positive effects such as improved ductility and water sorption characteristics were found.

show abstract

Dynamic water vapour sorption in gluten and starch films

Cited by 26 publications

References 25 publications

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Water Stress in Biological, Chemical, Pharmaceutical and Food Systems

Effects of relaxation of gluten network on rehydration kinetics of pasta

Malic acid: A novel processing aid for thermoplastic starch/poly(butylene adipate‐co‐terephthalate) compounding and blown film extrusion

Contact Info

Product

Resources

About