Interactions between wheat starch and cellulose derivatives in short-term retrogradation: Rheology and FTIR study

Effects of Ball Milling Processes on the Microstructure and Rheological Properties of Microcrystalline Cellulose as a Sustainable Polymer Additive

“…For all ST/MCC pastes, the typical shear thinning behavior was observed during shear flow and the viscosity gradually declined as MCC filling concentration increased due to the gelatinization inhibition in the presence of MCC molecules. It has been reported that MCC is an insoluble polysaccharide whose amorphous regions and the chain segments on the surface of crystalline region can absorb water and swell up at low filling concentration (lower than 6%), resulting in a decreased water content available for gelatinization in the hybrid system and thus a reduction of amylose leaching, granule swelling and enzymatic susceptibility with lower paste viscosity [ 12 , 33 , 34 ]. Furthermore, a heterogeneous system with an inhomogeneous distribution of amylose and MCC domains was formed in such paste, where the continuous phase was “diluted” by the MCC, impeding the network formation of dispersed amylose during gelatinization.…”

“…A similar result was reported by Zhou et al (2016) [ 11 ]. When the MCC concentration increased by more than 6%, the correspondingly increased surface chain segment of swollen MCC granules have more chances to interact with amylose in the dispersion system, and these interactions lead to a reduced probability of starch helical formation, demonstrating a further drop in the viscosity as concentration increased [ 12 ]. Moreover, as the concentration of MCC increased, the reduced concentration of OH - hydrophilic groups in the mixed system due to the decreased concentration of glycerol and xylitol is also one of the reasons for the reduction of the viscosity [ 36 ].…”

“…Viscoelastic storage modulus (G′), loss modulus (G″) and tangent of the phase angle tan δ = G″/G′ of ST/MCC pastes as a function of angular frequency (ω) are shown in Figure 6 . For all starch-based composite slurries, the G′ was basically higher than G″ (tanδ < 1) over the investigated frequency range with a certain frequency-dependency of either modulus, indicating a predominant ‘weak’ elastic gel-like behavior [ 1 , 12 , 37 ]. In addition, G′ and G″ decreased progressively with the increase of MCC concentration and ball milling time, indicating the dependence of viscoelastic behavior of mixed paste upon the concentration and ball milling time of MCC, which was strongly align with the the steady-flow rheological results.…”

“…An increase in cellulose nanocrystal concentration enhanced the shear viscosity of film-forming solution owing to the perfectly compatible phases, improving the tensile properties of produced film [ 7 ]. On the contrary, the addition of MCC samples decreased the viscosity, storage modulus, and loss modulus of starch/cellulose pastes since amylose and MCC formed heterogeneous microstructures in the pastes [ 12 ]. Moreover, the decrease in aspect ratio of cellulose nanocrystals (CNCs) by acid hydrolysis resulted in a significant loss of rheological properties, and the aspect ratio of CNCs was theoretically predicted from the intrinsic viscosity using the Simha’s equation [ 1 ].…”

Effect of Hydrocolloids on the Retrogradation of Lotus Seed Starch Undergoing an Autoclaving–Cooling Treatment

“…On the basis of the recrystallization rate, short‐term retrogradation is mainly caused by the fast recrystallization of amylose molecules and associations of amylopectin (Matignon & Tecante, ). It determines the initial hardness, stickiness, digestibility, texture, and storage quality of starchy‐foods and is controlled by the starches molecular structure, the water‐to‐starch ratio, system temperature, storage condition and the presence of other components (Wang et al., ; Xiong, Li, Shi, & Ye, ).…”