Physicochemical Changes and Rheological Properties of Starch during Extrusion (A Review)

Lai, Lih-Shiuh; Kokini, Jozef L.

doi:10.1021/bp00009a009

Cited by 242 publications

(180 citation statements)

References 58 publications

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“…The addition of water contributed to physicochemical changes in MPS with the partial gelatinization of starch granules, resulting in a loss of crystallinity. 37 The WAXS results showing a decrease in the crystallinity of MPS, especially due to the water used in the blends, explain the improvement in E-modulus, maximum stress and extensibility of materials. The addition of water causes the swelling of the amorphous regions of the starch and the melting of amylopectin crystals.…”

Section: Wide Angle X-ray Scatteringmentioning

confidence: 96%

Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties

et al. 2015

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In the present study, we were able to produce composites of wheat gluten (WG) protein and a novel genetically modified potato starch (MPS) with attractive mechanical and gas barrier properties using extrusion. Characterization of the MPS revealed an altered chain length distribution of the amylopectin fraction and slightly increased amylose content compared to wild type potato starch. WG and MPS of different ratios plasticized with either glycerol or glycerol and water were extruded at 110 and 130°C. The nano morphology of the composites showed the MPS having semi-crystalline structure of a characteristic lamellar arrangement with an approximately 100 Å period observed by SAXS and a B-type crystal structure observed by WAXS. WG has a structure resembling the hexagonal macromolecular arrangement as reported previously in WG films. A larger amount of β-sheets was observed in the samples 70/30 and 30/70 WG-MPS processed at 130°C with 45% glycerol. Highly polymerized WG protein was found in the samples processed at 130°C vs. 110°C. Also, greater amounts of WG protein in the blend resulted in greater extensibility (110°C), and a decrease in both E-modulus and maximum stress at 110 and 130°C, respectively. Under ambient conditions the WG-MPS composite (70/30) with 45% glycerol showed excellent gas barrier properties to be further explored in multilayer film packaging applications.

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Section: Wide Angle X-ray Scatteringmentioning

confidence: 96%

Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties

et al. 2015

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“…Extrusion studies combining DDGS with different starch sources showed that cassava and tapioca starch, which have a high amylopectin proportion yielded the highest expansion ratios Rosentrater et al, 2009aRosentrater et al, , 2009b. Expansion, a key factor for floatability, is predominantly impacted by gelatinization of starch, which is governed by moisture content, temperature, pressure and shear forces in the extruder (Lai and Kokini, 1991). As an important food polymer, starch can be added to increase the viscosity, stability, and holding capacity of fat and water in fluids or semi-solid products (Hermansson and Svegmark, 1996).…”

mentioning

confidence: 99%

Effects of Amylose-To-Amylopectin Ratios on Binding Capacity of DDGS/Soy-Based Aquafeed Blends

Ayadi¹,

Rosentrater²,

Muthukumarappan³

et al. 2016

JFR

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Demands for seafood products are steadily increasing. Alternative protein sources are required to compensate for enormous amounts of fishmeal that is needed for global seafood production. Starch is a food polymer that can be added to fish feed formulations to enhance binding and expanding capabilities of extrudates. Floatability, a key factor for most aqua feeds, can be optimized by the addition of certain starch sources. Six ingredient blends with a similar protein content (~32.5%) containing two starch sources, Hylon VII (containing 70% amylose, 30% amylopectin) or Waxy I (containing 0% amylose, 100% amylopectin), 20% distillers dried grain with solubles (DDGS), and 15, 25, and 35% moisture content were used along with appropriate amounts of soybean meal, menhaden fishmeal, whey, vitamin and mineral mix to investigate nutritionally-balanced feeds for Nile tilapia (Oreochromis niloticus L.). The blends were processed using a laboratory single-screw extruder with varying temperature settings (90-90-90°C, 100-120-120°C, and 100-120-140°C), screw speeds (100, 120, and 140 rpm), and length/diameter ratio (3.4, 6.6, 9.2) of the die. Extensive analyses of expansion ratio (ER), unit density (UD), sinking velocity (SV), and pellet durability indices (PDI), water absorption (WAI) and water solubility indices (WSI) were conducted to evaluate the effects of the two starch sources on extrudate binding and floating capacity. By varying process conditions, significant differences (P>0.05) among the blends were detected for all extrudate physical properties. Significantly higher values for ER, UD, and PDI were achieved by using the Waxy I starch source, while values for SV and WAI decreased. For WSI no significant differences were detected. Increasing the moisture content from 15-35% resulted in a significant increase in ER, WAI, and PDI and a significant decrease in UD. WSI showed no clear pattern in changes. The impact of different amylopectin to amylose ratio, temperature and moisture content on extrudate stability, cohesion and physical properties was demonstrated in this study. All formulations yielded viable extrudates while the blends with the amylopectin as the sole source of starch resulted in higher quality extrudates.

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“…In the food industry, extrusion is referred to as a "high-temperature (150-170 C), short-time (20-200s)" (HTST) bioreactor that is able to gelatinize, melt, and destructurize starch granules (Colonna et al, 1984;Kokini, 1993;Lai & Kokini, 1991). Plasticized starch does indeed behave as a thermoplastic and is referred to as thermoplastic starch (TPS) (Dufresne et al, 2000).…”

Section: Thermoplastic Starchmentioning

confidence: 99%

Starch Plastic Packaging and Agriculture Applications

Glenn¹,

Orts²,

Imam³

et al. 2014

Starch Polymers

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Physicochemical Changes and Rheological Properties of Starch during Extrusion (A Review)

Cited by 242 publications

References 58 publications

Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties

Nanostructural Morphology of Plasticized Wheat Gluten and Modified Potato Starch Composites: Relationship to Mechanical and Barrier Properties

Effects of Amylose-To-Amylopectin Ratios on Binding Capacity of DDGS/Soy-Based Aquafeed Blends

Starch Plastic Packaging and Agriculture Applications

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