Hydration and swelling of amorphous cross-linked starch microspheres

Wojtasz, Joanna; Carlstedt, Jonas; Fyhr, Peter; Kocherbitov, Vitaly

doi:10.1016/j.carbpol.2015.08.085

Cited by 38 publications

(21 citation statements)

References 33 publications

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“…As the granule structure becomes increasingly disrupted at higher temperatures, more starch chains, especially amylopectin, could be disentangled, resulting in decreasing of the local order. Decrease of the intensity after heating was also observed for pure starch by Joanna Wojtasz et al [5].…”

Section: Resultssupporting

confidence: 66%

“…A viable alternative is the use of regenerative materials obtained from crops or other plants with low pollution potential. Starch is one of the most promising materials for this purpose, because it can be easily obtained at low cost from corn, potatoes, or other vegetables and can be fully recycled without any toxic residues [3][4][5]. However, starch in its natural state has low mechanical properties and low resistance to water and cannot be used for packaging.…”

Section: Introductionmentioning

confidence: 99%

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XRD Investigation of Some Thermal Degraded Starch Based Materials

Todicǎ

Nagy

Niculăescu

et al. 2016

Journal of Spectroscopy

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The thermal degradation of some starch based materials was investigated using XRD method. The samples were obtained by thermal extrusion of mixtures of different proportions of starch, glycerol, and water. Such materials are suitable for the manufacturing of low pollutant packaging. Thermal degradation is one of the simplest ways to destroy such materials and this process is followed by structural modification of the local ordering of samples, water evaporation, crystallization, oxidation, or destruction of the chemical bonds. These modifications need to be studied in order to reduce to the minimum production of pollutant residues by burning process. XRD measurements show modification of the local ordering of the starch molecules depending on the temperature and initial composition of the samples. The molecular ordering perturbation is more pronounced in samples with low content of starch.

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Section: Resultssupporting

confidence: 66%

Section: Introductionmentioning

confidence: 99%

XRD Investigation of Some Thermal Degraded Starch Based Materials

Todicǎ

Nagy

Niculăescu

et al. 2016

Journal of Spectroscopy

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“…Therefore, the structure adopted a hydrophilic threedimensional network held together by chemical linkages. For cross-linked starch microspheres, X-ray scattering showed hydration-induced evolution in the polymer structure, a fact linked to swelling as observed with optical microscopy (Wojtasz, Carlstedt, Fyhr, & Kocherbitov, 2016).…”

Section: Starch Interaction With Water During Frozen Storagementioning

confidence: 74%

Advances in present‐day frozen dough technology and its improver and novel biotech ingredients development trends—A review

et al. 2019

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Background and objectives:In response to the need for product flexibility and fast response to consumer trends, research interest frozen dough technology has continued to increase since its inception in 1970s. Common categories of these products are prefermented, unfermented, and par-baked frozen dough products, with widely known frozen dough products such as refrigerated cookies and brownies, sweet rolls, biscuits, dinner rolls, and pizza, sold "as if freshly baked" to the consumer. The underlying catalyst for the development and growth of the frozen dough products in the 1970s-1990s is closely related the development of improver technology and increased research efforts to improve frozen dough quality, thus a steady market growth in frozen dough products in the following.

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“…It was observed that starch granules started to swell and lose their birefringence at approximately 50 • C and that all granules had gelatinized at approximately 70 • C. The swelling was substantial: assuming an ellipsoidal geometry, starch granules were swollen to approximately 50-150 times their original volume. Assessing swelling from microscopy images can sometimes be a bit misleading because of surface roughness (Wojtasz, Carlstedt, Fyhr, & Kocherbitov, 2015), however, it gives an idea of the order of swelling. Starch granules need time to swell.…”

Section: Optical Microscopymentioning

confidence: 99%