Individual swollen starch granules under mechanical stress: evidence for deformation and volume loss

Desse, Mélinda; Fraiseau, Dorine; Mitchell, John R.; Budtova, Tatiana

doi:10.1039/b914911b

Cited by 28 publications

(7 citation statements)

References 22 publications

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“…Potato starch granules have an oval shape, corn and rice starch granules have a polyhedral shape, and wheat starch granules have a lenticular shape. Their general appearance is similar to that previously mentioned by other researchers [8,14,15,16]. The micrographs point to different size distributions, as confirmed by laser diffraction measurements.…”

Section: Resultssupporting

confidence: 89%

Influence of Starch Composition and Molecular Weight on Physicochemical Properties of Biodegradable Films

et al. 2019

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Thermoplastic starch (TPS) films are considered one of the most promising alternatives for replacing synthetic polymers in the packaging field due to the starch biodegradability, low cost, and abundant availability. However, starch granule composition, expressed in terms of amylose content and phosphate monoesters, and molecular weight of starch clearly affects some film properties. In this contribution, biodegradable TPS films made from potato, corn, wheat, and rice starch were prepared using the casting technique. The effect of the grain structure of each starch on microstructure, transparency, hydration properties, crystallinity, and mechanical properties of the films, was evaluated. Potato starch films were the most transparent and corn starch films the most opaque. All the films had homogeneous internal structures—highly amorphous and with no pores, both of which point to a good starch gelatinization process. The maximum tensile strength (4.48–8.14 MPa), elongation at break (35.41–100.34%), and Young’s modulus (116.42–294.98 MPa) of the TPS films were clearly influenced by the amylose content, molecular weight, and crystallinity of the film. In this respect, wheat and corn starch films, are the most resistant and least stretchable, while rice starch films are the most extensible but least resistant. These findings show that all the studied starches can be considered suitable for manufacturing resistant and flexible films with similar properties to those of synthetic low-density polyethylene (LDPE), by a simple and environmentally-friendly process.

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Section: Resultssupporting

confidence: 89%

Influence of Starch Composition and Molecular Weight on Physicochemical Properties of Biodegradable Films

et al. 2019

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“…In excess water, the shear modulus of swollen potato starch granules was a few hundred Pa (1.5 kPa at most) (Desse, et al, 2010). The work of Carrington, et al ( 1998) andFisher, et al ( 1997) was devoted solely to the identification of Young's modulus for swollen potato starch.…”

Section: At or Close To Ambient Temperaturementioning

confidence: 99%

Gas cell opening in bread dough during baking

Grenier

Rondeau-Mouro

Dedey

et al. 2021

Trends in Food Science & Technology

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Background: This literature review describes the evolution during baking of the three main components in dough (starch, proteins, and the aqueous phase) in order to understand what causes gas cells to open. To date, most of the literature has focused on the role played by proteins, gluten having received most attention in the last decades (strain hardening properties, ability to stretch without rupturing etc.). The possible role of a liquid lamella has more recently been proposed. While a number of articles directly evidence its existence, indirect results also provide proof of its presence. The role of starch in the mechanisms of gas cell stabilization/destabilisation has been little considered. The multiple actions of starch described in this review may offer an explanation for this. Scope and approach:The authors have set out to consider all phases and to understand how they may interact during baking in such a way as to lead eventually to gas cell wall rupture. Key findings and conclusions:The four most likely situations are presented and discussed:• gluten with poor ability to stretch: rupture occurs too early during baking.• gluten with poor ability to stretch but assisted by a liquid lamella: rupture is delayed; extent of delay is dependent on starch's sorption of water. • gluten with good ability to stretch, starch granules soften early during baking but do not fuse (ideal situation): structure opens late in baking when loaf is able to sustain its own weight. • too many fusing starch granules: gas cell walls fail to rupture and loaf shrinks during cooling.J o u r n a l P r e -p r o o f Highlights • Gas cell wall (GCW) rupture in bread dough during baking results from multiple physics.• Changes in dough phase interactions modify GCW rupture mechanisms.• The scale of dough constituents lacks knowledge of mechanical properties.• Each GCW phase plays a role in the GCW stabilization.• The role of starch is antagonistic, first destabilizing GCWs and then stabilizing them.

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“…Examples are starch concentration, temperature, shearing, and the exact composition of the starch in question, for example in terms of amylase/amylopectin ratio and lipid content . It has recently been shown that stresses as small as 1 kPa affect the volume of swollen starch granules .…”

Section: Introductionmentioning

confidence: 99%

Predictability of the consistency of porridges using different methods to measure flour swelling

2013

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The consistency of porridge made from sweet potato, cowpea, soybean, sorghum, and maize flours was measured in a texture analysis method using back extrusion. The consistency measured was correlated to the swelling volume of the flours, and determined by centrifugation, gravity sedimentation, and least gelation concentration. The reference level of maximum acceptable consistency was estimated from measurements on two ready-to-use child porridges. In general, porridge consistency could not be predicted accurately from swelling volume measured using any of the methods. However, gravity sedimentation, which is the simplest, gave the most consistent results. This method could be used in the field to provide a conservative approximate maximum flour concentration for porridge of acceptable consistency.

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Individual swollen starch granules under mechanical stress: evidence for deformation and volume loss

Cited by 28 publications

References 22 publications

Influence of Starch Composition and Molecular Weight on Physicochemical Properties of Biodegradable Films

Influence of Starch Composition and Molecular Weight on Physicochemical Properties of Biodegradable Films

Gas cell opening in bread dough during baking

Predictability of the consistency of porridges using different methods to measure flour swelling

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