Effects of Ca- and Na-lignosulfonate on starch gelatinization and network formation

Richardson, Gisela; Sun, Yemin; Langton, Maud; Hermansson, Anne‐Marie

doi:10.1016/j.carbpol.2004.04.023

Cited by 26 publications

(20 citation statements)

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“…Na literatura é encontrado que alguns tipos de surfactantes podem ocasionar acréscimos ou decréscimos nas propriedades mecânicas de filmes contendo amido [16,47] . Ainda, a interação do amido com emulsificantes pode também atrasar substancialmente a propriedade de gelatinização [47] .…”

Section: Resultsunclassified

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Filmes poliméricos baseados em amido e lignossulfonatos: preparação, propriedades e avaliação da biodegradação

et al. 2014

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Resumo: Este trabalho envolveu a obtenção de filmes poliméricos a partir de amido de milho e incorporação de lignina na forma de lignossulfonato. A motivação deste trabalho está relacionada à utilização do amido na obtenção de filmes devido ao seu potencial de biodegradação, além do aproveitamento de resíduos de lignossulfonatos provenientes da indústria de celulose e papel. Para a obtenção dos filmes foram utilizados lignossulfonatos em pó e foram realizadas diversas moldagens com variação do tipo e da proporção (1% a 4%) de lignossulfonato utilizado. Algumas análises foram realizadas nos filmes poliméricos para comparar propriedades térmicas por DSC (Calorimetria Exploratória Diferencial), e propriedades de tração, em equipamento de DMTA (Análise Térmica Dinâmico-Mecânica). Neste estudo são destacadas as análises da biodegradação e da emissão dos gases liberados utilizando a técnica de Cromatografia Gasosa. De acordo com os resultados de DMTA, a maioria dos filmes poliméricos contendo lignossulfonatos apresentou resistência à tração inferior quando comparados aos filmes poliméricos sem lignossulfonatos (1,024 MPa). Porém, os filmes contendo lignossulfonato modificado com sódio (Vixil S) apresentaram maiores valores de resistência à tração quando comparado aos outros filmes contendo os lignossulfonatos utilizados (Vixil I e Vixil Tan). Nas análises térmicas foram notadas semelhanças entre os dois tipos principais de filmes poliméricos (amido; e amido com lignossulfonato), com alguns deslocamentos das temperaturas dos principais picos máximos dos filmes contendo lignossulfonato (4%, Vixil S). Na análise de biodegradabilidade foi verificado que os materiais são biodegradáveis e houve uma emissão maior de CO 2 e N 2 O das amostras dos filmes contendo 4% lignossulfonato do tipo Vixil S, em comparação com as amostras sem lignossulfonato. Palavras-chave: Filme polimérico, amido, lignossulfonato, DMTA, DSC, biodegradação. Polymeric Films Based on Starch and lignosulfonates: Preparation, Properties and Evaluation of BiodegradationAbstract: We obtained polymer films from corn starch with lignin incorporation as lignosulfonate. The motivation is the use of starch in obtaining films, due to their potential for biodegradation, and the use of lignosulfonate waste from the pulp and paper industry. To obtain films of lignosulfonates various powders of lignosulfonate were used, varying type and proportion (1% to 4%). Analyses were performed on polymer films to compare thermal properties by Differential Scanning Calorimetry, and tensile properties in Dynamic Mechanical Thermal Analysis, DMTA. We emphasize analyses of biodegradation and gas emission using gas chromatography. According to the results of DMTA, most polymeric films containing lignosulfonates showed lower tensile strength when compared to polymer films without lignosulfonates (1.024 MPa). However, the films containing lignosulfonate modified with sodium (Vixil S) showed higher tensile strength when compared to other films containing lignosulfonates (Vixil I and Vixi...

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Section: Resultsunclassified

“…Ainda, a interação do amido com emulsificantes pode também atrasar substancialmente a propriedade de gelatinização [47] .…”

Section: Resultsunclassified

Filmes poliméricos baseados em amido e lignossulfonatos: preparação, propriedades e avaliação da biodegradação

et al. 2014

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“…Additionally to the molecular properties of the starch polysaccharide fractions and the preparation conditions of the starch dispersion (solution state) , the gel structure and its properties are also influenced by the carbohydrate concentration of the starch paste, the presence of sugars, salts, or other ingredients . The specific impact of emulsifiers (Ca‐ and Na‐lignosulfonate) on the network formation of different starches was investigated by Richardson et al .…”

Section: Introductionmentioning

confidence: 99%

Acid-thinned corn starch-impact of modification parameters on molecular characteristics and functional properties

et al. 2015

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Acid-thinned corn starches were prepared systematically by varying acid concentrations (0.09-0.72 M HCl) and hydrolysis times (4 and 24 h). The relationships between modification parameters, molecular starch structure, and functional properties were investigated. The carbohydrate solubilization was significantly enhanced with increasing acid concentration only in the long-term process. SEM micrographs revealed the preservation of the granular structure and the thermal properties changed only moderately applying different hydrolysis conditions. Molecular characterization using SEC-MALS (size exclusion chromatography-multi angle laser light scattering) showed a strong degradation of amylopectin after 4 h of hydrolysis. Enzymatic debranching prior to the analysis and separation of the amylose peak using deconvolution enabled the calculation of MMD curves of the acid-thinned amylose fraction. The data gave evidence of extensive molecular degradation of the amylose with increasing acid concentration when hydrolyzed for 24 h. The hot paste viscosity decreased with decreasing M w and the sol-togel-transition temperature was found to be strongly dependent on both, the M w of the starch as well as the amylose fraction. The correlation between molecular properties and gel strength gave evidence of an optimum degree of hydrolysis. Acid-thinning of the starch to M w of about 12 Á 10 6 -8 Á 10 6 g Á mol À1 and 3 Á 10 5 -2.5 Á 10 5 g Á mol À1 for the amylose fraction, respectively, resulted in the highest gel strength within the present study. However, differences in gel strength had only marginal impact on the gel elasticity. The peak separation permitted a comprehensive and detailed characterization of the amylose fraction. The obtained data proved the exposed role of the amylose in the gelation process of acid-thinned starches and their gel firmness. Correlations between the modification process, the molecular starch structure, and resulting functional properties were found.

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“…2004b) reported thermal properties in nixtamalized maize with and without steeping, finding higher gelatinization temperatures and enthalpies for steeped maize than unsteeped grain. On the other hand, Richardson et al . 2004 and Tovar et al .…”

Section: Introductionmentioning

confidence: 99%

Nixtamalization in Two Steps With Different Calcium Salts and the Relationship With Chemical, Texture and Thermal Properties in Masa and Tortilla

Ruíz-Gutiérrez

Quintero‐Ramos

Meléndez‐Pizarro

et al. 2011

J Food Process Engineering

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The present investigation evaluated the chemical and thermal properties using lime and alternative calcium salts, and their effect on the characteristics of masa and tortilla obtained in a two‐step nixtamalization process. White dent corn was cooked in calcium hydroxide solution (1.2% [w/v]; 1:3 maize : water ratio) at 80C (30 min), and the calcium hydroxide was replaced either by calcium chloride or lactate at calcium equilibrated concentration (30 min), and steeped in a cooking solution for 2,400 min. Grains were analyzed for water and calcium absorption, and apparent diffusion coefficients were calculated. Thermal properties of flour made from these grains were also determined. Additionally, the masa and tortilla made with nixtamalized corn flours were analyzed for texture and color, and an acceptability test was performed on the tortilla. Water absorption showed a notable increase during cooking, approaching an asymptotic maximum absorption after 8 h of steeping for all treatments. The maximum calcium absorption was obtained in stepwise nixtamalization with solutes of CaCl2 and C6H10O6Ca. The water apparent diffusion coefficients were adequately described by Fick's model and it was found that C6H10O6Ca showed the highest value (5.5901 × 10−10 m2/s), while that for calcium diffusion the model gave low fits. The thermal analysis showed that gelatinization temperatures were affected significantly (P < 0.05) by the cooking and steeping times, while the gelatinization range and enthalpy were affected significantly (P < 0.05) by salt type. The masas and tortillas obtained from all treatments presented good texture and color characteristics in comparison with the commercial flour. Sensory analysis showed that the tortilla nixtamalized with C6H10O6Ca was the most acceptable to consumers. PRACTICAL APPLICATIONS The main contribution of the present study is the utilization of different salts as an alternative to calcium during cooking and steeping in a two‐phase nixtamalization process. The different calcium salts provide an option to avoid undesirable changes in the products' quality characteristics present in the typical nixtamalization process produced by high lime concentration. At the same time, these alternatives could contribute to reduced environmental pollution, specifically in the waste water (decreased pH and the solids). A prediction model for water and calcium absorption during the nixtamalization process is proposed for the different calcium salts. The physical, chemical and thermal changes that occur in the nixtamalization in the different treatments for the different calcium salts were related to color and texture characteristics of masa and tortilla as well as tortilla acceptability.

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Effects of Ca- and Na-lignosulfonate on starch gelatinization and network formation

Cited by 26 publications

References 10 publications

Filmes poliméricos baseados em amido e lignossulfonatos: preparação, propriedades e avaliação da biodegradação

Filmes poliméricos baseados em amido e lignossulfonatos: preparação, propriedades e avaliação da biodegradação

Acid-thinned corn starch-impact of modification parameters on molecular characteristics and functional properties

Nixtamalization in Two Steps With Different Calcium Salts and the Relationship With Chemical, Texture and Thermal Properties in Masa and Tortilla

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