Effect of high-pressure on calorimetric, rheological and dielectric properties of selected starch dispersions

Ahmed, Jasim; Singh, Ajaypal; Ramaswamy, Hosahalli S.; Pandey, Pramod Kumar; Raghavan, G. S. V.

doi:10.1016/j.carbpol.2013.12.014

Cited by 34 publications

(23 citation statements)

References 39 publications

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“…Pure starches are not plotted since it was hard to obtain meaningful data. Similar problems have been reported by other authors [2].…”

Section: Characterization Of Spinning Solutionssupporting

confidence: 72%

Electrospinning of Guar Gum/Corn Starch Blends

Yang¹,

Sousa²,

Li³

et al. 2017

SOJMSE

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Open Access Research Articlesuccess of electrospinning will rely on the proper optimization of several process parameters including flow rate of spinning solution, applied voltage and distance from the needle tip to the fiber collector, as well as relevant solution properties such as viscosity, viscoelasticity, concentration, electrical conductivity and surface tension [6,14,28].Food-grade hydrocolloids of commercial importance include polysaccharides (natural carbohydrate polymers) and proteins. Food-grade hydrocolloids, alone or combined, are widely used by the food industry to improve texture, processing conditions and the overall quality of food products [3,17]. Processing hydrocolloids by electrospinning is often challenging since most of these compounds show inadequate or limited spinnability [28].Starch and guar gum are two cost-attractive hydrocolloids often used together in food formulations [8]. Starch is present in plants as semi crystalline granules which shape, size, morphology and composition (e.g. amylose/amylopectin ratio) will depend on the starch source and cultivation conditions [3,13]. The granules are composed of amylose or (1→4)-linked α-glucopyranose, a linear macromolecule responsible for starch's gelling properties [18], and amylopectin or (1→4)-linked α-glucopyranose with α-(1→6) branch linkages, a highly branched component that may form very weak gels [20]. Guar Gum (GG) is extracted from Cyampsis tetragonolobus seeds [32] and is formed by linear chains of β-(1-4)-D-mannan with side units of α-(1-6) linked galactose [24].Electrospinning of starch and GG have been studied separately in a few papers. Lubambo et al. [16] found that fibers obtained from GG solutions were not uniform and had insoluble aggregates between fibers and within their structure. These authors concluded that sequential filtration steps were needed after GG purification to reduce the aggregates and improve fiber morphology. Pure starch fibers in turn, could only be obtained from Dimethyl Sulfoxide (DMSO) solutions using electro-wetspinning technology due to the non-volatile nature of the organic solvent [12,13]. Starch derivatives have also been electrospun from formic acid solutions [15,34] while composite fibers have been produced from blends of starch with non-food grade polymers such as polyvinyl alcohol [29] and polylactic acid [30]. AbstractIn this study, electrospun nanofibers were prepared for the first time, from aqueous blends of guar gum (GG) and corn starch with amylose contents of 27.8% (CS28) and 50% (CS50). The fiber morphology and fiber diameter sizes (FDS) were correlated with solution rheology. The spinning solutions were prepared with 3 wt% total concentration and mass ratios ranging from 4:1 to 1:4 GG/CS. The GG alone (3 wt%) was highly viscous and predominantly elastic (G'>G'') over the range of tested frequencies. Both CS were effective rheological modifiers that facilitated the electrospinning process. Partial substitution of GG by CS decreased solution viscosity and moved the elastic plateau (...

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“…Pure starches are not plotted since it was hard to obtain meaningful data. Similar problems have been reported by other authors [2].…”

Section: Characterization Of Spinning Solutionssupporting

confidence: 72%

Electrospinning of Guar Gum/Corn Starch Blends

Yang¹,

Sousa²,

Li³

et al. 2017

SOJMSE

View full text Add to dashboard Cite

show abstract

“…For RS, G values predominated over G values at lower frequencies (0.1-10 rad/s), while G exceeded G at high frequencies (20-100 rad/s). The frequency dependent variations in the oscillatory parameters of RS have been recognized to be linked to the source and concentrations (Ahmed et al, 2014;Lee, Yao, Bae, Lee, & Lee, 2012). The viscoelastic properties of RS were modified with the addition of LBG at concentration levels tested (0.25-1%).…”

Section: Resultsmentioning

confidence: 99%

“…The sample perimeter was covered with a thin layer of hightemperature-resistant silicone oil to prevent sample dehydration. Small-amplitude oscillatory strain sweep experiments (0.001-10%) were carried out, and elastic (G ) and viscous (G ) shear moduli, at a constant frequency of 0.1 Hz were measured to determine the limit of the linear viscoelastic region (LVR) (Ahmed et al, 2014). The LVR determination was carried out for the entire range (2-5 Pa depending on gel stiffness), and measurements were carried out accordingly.…”

Section: Dynamic Rheology Measurementsmentioning

confidence: 99%

“…The LVR determination was carried out for the entire range (2-5 Pa depending on gel stiffness), and measurements were carried out accordingly. Frequency sweep tests (0.01-25 Hz) were carried out in the linear regime, at constant strain (0.05%) at 25 • C (Ahmed et al, 2014). All the rheological measurements were carried out in triplicate and rheological parameters (G , G ) were obtained directly from the manufacturer supplied computer software (Rheology Advantage software, TA Instruments, New Castle, DE, USA).…”

Section: Dynamic Rheology Measurementsmentioning

confidence: 99%

“…pressure level, treatment time, starch source, concentration, temperature, etc.) on starch gelatinization in general (Ahmed, Ramaswamy, Ayad, Alli, & Alvarez, 2007;Ahmed, Varshney, & Ramaswamy, 2009;Liu, Selomulyo, & Zhou, 2008;Oh, Hemar, Anema, Wong, & Neil Pinder, 2008;Stolt, Oinonen, & Autio, 2000) or more specifically on gelatinization of corn starch (Ahmed, Singh, Ramaswamy, Pandey, & Raghavan, 2014;Błaszczak et al, 2007;Buckow, Heinz, & Knorr, 2007) has been widely investigated. The above studies have been focused on understanding the mechanism of pressure-induced gelatinization and its influence on physicochemical and structural properties of starches.…”

Section: Introductionmentioning

confidence: 99%

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