Recent advances in chemistry and biotechnology of starch derivatives

Kryazhev, V. N.; Romanov, V. V.; Широков, В. Б.

doi:10.1134/s1068162011070119

Cited by 7 publications

(4 citation statements)

References 27 publications

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“…In recent years, developments in the food industry have increased and the unique properties of starches as natural polymer have attracted the attention of researchers mainly to obtain new starches with specific characteristics [8][9].…”

Section: Introductionmentioning

confidence: 99%

Thermal, structural and pasting properties of brazilian ginger (Zingiber officinale Roscoe) starch

Kuk¹,

Waiga²,

Oliveira³

et al. 2017

Ukr. food j.

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Introduction. Unconventional starch sources are interesting industrial alternatives, each presenting different properties. Thermal, morphological, structural and pasting characteristics from ginger starch were investigated in this study. Materials and methods. Ginger starch was extracted by aqueous process and its characteristics were analysed by thermogravimetry/derivative thermogravimetry, differential scanning calorimetry, rapid viscoamylographic analysis, scanning electron microscopy and X-ray powder diffractometry. Results and discussion. Similar thermal stability and three mass losses were found for the starch samples. Higher transition temperatures and enthalpy of gelatinisation were found for commercial sample, which was related to the longer amylopectin chains due to B-type crystallinity. Starch obtained from "doce" ginger showed the highest peak and final viscosities associated with the lowest pasting temperature, which is a interesant result for food applications, in addition to the low energy required for gelatinisation. An ellipsoidal shape and no fissures on the surface of the granules were visuallised by microscopy, and the diameter and the commercial sample had the smallest granules. A-type diffraction was obtained for doce and "forte" ginger starches, while commercial starch presented B-type pattern. The highest relative crystallinity was exhibited by the "forte" ginger starch. Conclusions. Commercial samples presented differences compared to known varieties. Interesting properties were found, highlighting the "doce" ginger variety.

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Section: Introductionmentioning

confidence: 99%

Thermal, structural and pasting properties of brazilian ginger (Zingiber officinale Roscoe) starch

Kuk¹,

Waiga²,

Oliveira³

et al. 2017

Ukr. food j.

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“…This type of packaging is a multilayer film consisting of a base (matrix) and various fillers. The matrix usually includes hydrocolloids (polysaccharides and proteins), lipids or some combined materials [9].…”

Section: Discussionmentioning

confidence: 99%

Biodegradable food packaging as a criterion for ensuring food safety

Minina¹,

Синельникова

2023

IOP Conf. Ser.: Earth Environ. Sci.

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Product packaging is important today as protection and as attracting attention to the product. However, packaging should, first of all, protect products from the negative effects of the environment and prevent rapid deterioration of products. The composition and types of packaging material are regulated in all countries. Most of the food packaging is made of various types of plastic, because it has many positive properties that characterize the packaging, but the degradation period of plastic packaging is about 200 years. Plastic waste breaks down into the smallest particles and is included in the food chain, causing great harm to every link, including humans. The most promising direction today is the synthesis of biodegradable polymers. Of particular interest is the creation of biodegradable multifunctional packaging materials based on biopolymers that contain antimicrobial compounds and antioxidants. This type of packaging is a multilayer film consisting of a base (matrix) and various fillers. The matrix usually includes hydrocolloids (polysaccharides and proteins), lipids or some combined materials. The most promising direction in the manufacture of biodegradable packaging is the creation of polymer nanocomposites, the matrix of which is based on polysaccharides, and the additions are combined nanofibers, which can be represented by gelatin or cellulose, and a filler represented by inorganic nanoparticles (metal oxides). Such packages significantly increase the shelf life of food products, and accordingly make products safer and of higher quality. However, such materials require further study, because their effect on the human body is unknown. In the last decade, biodegradable packages have been developed that increase the shelf life of products with temperature fluctuations, reduce the number of microorganisms and, accordingly, extend the shelf life of products. Scientists have developed methods for obtaining biodegradable packages from protein hydrolysates of keratin-containing raw materials and waste from sugar beet factories. This direction in the production of biodegradable packages is the most promising, because firstly, production waste is disposed of, secondly, food packaging is produced that does not harm human health and extends the shelf life of products, thirdly, such packaging has a short degradation period, does not harm natural ecosystems and is safely included in food chains.

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“…To improve the blending efficiency and achieve better compatibility between immiscible starch and PCL, different research groups have applied several modification methods to starch, including adding a compatibilizer, physical modification of starch by coating the starch granules, crosslinking of the starch granules, and chemical modification of the starch granules by grafting reactions, before blending starch with PCL . For example, Avella et al .…”

Section: Introductionmentioning

confidence: 99%

Structure and properties of a compatible starch‐PCL composite using p‐phthaloyl chloride‐based prepolymer

Liu

Koranteng

et al. 2017

J of Applied Polymer Sci

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Biodegradable composites from starch and hydrophobic polymer usually show poor compatibility. A novel p-phthaloyl chloride-based prepolymer (PCP) compatibilizer based on p-phthaloyl chloride and polycaprolactone (PCL) diol (2000) was synthesized successfully and the chemical structure was characterized by Fourier transform infrared spectra and 1 H nuclear magnetic resonance (NMR). The PCP compatiblizer was mixed with starch granules to form a coating layer, and then the coated starch granules were melt-compounded with PCL plastic to prepare compatible starch-PCL composites with enhanced properties. The structural, mechanical, thermal properties, and water absorption of the composites were then investigated. It was found that the composites containing the PCP compatibilizer showed better interfacial interaction and compatibility between starch and PCL domains compared to the pure starch-PCL composite, which led to the improved mechanical properties of the composites. The results were attributed to the ester linkage between the PCP compatibilizer and starch as well as the strong physical crosslinking between the PCP compatibilizer and PCL plastic through PCL-PCL crystallinity.

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Recent advances in chemistry and biotechnology of starch derivatives

Cited by 7 publications

References 27 publications

Thermal, structural and pasting properties of brazilian ginger (Zingiber officinale Roscoe) starch

Thermal, structural and pasting properties of brazilian ginger (Zingiber officinale Roscoe) starch

Biodegradable food packaging as a criterion for ensuring food safety

Structure and properties of a compatible starch‐PCL composite using p‐phthaloyl chloride‐based prepolymer

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