Structural investigation and thermal stability of new extruded wheat flour based polymeric materials

Leblanc, Nathalie; Saiah, Redouan; Beucher, E.; Gattin, Richard; Castandet, Michel; Saiter, Jean‐Marc

doi:10.1016/j.carbpol.2007.12.034

Cited by 73 publications

(41 citation statements)

References 19 publications

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“…This was probably caused by the presence of native starch and emulsifier gelatiniSation during the extrusion processing (Leblanc et al 2008;Bhandari et al 2013;García-Tejeda et al 2013;Li et al 2014). These phenomena were similar to those reported by Singh et al (2007).…”

Section: Resultssupporting

confidence: 70%

“…Thermal stability was determined by the method of Leblanc et al (2008) with some modifications using a thermogravimetric analyser (STA 449; Netzsch, Minich, Germany). Samples weighing 3 mg (previously dried at 105°C during 1 h) were placed in the balance system and then heated from 50°C to 500°C, with a heating rate of 10°C/min under nitrogen atmosphere to prevent thermoxidative degradation.…”

Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 99%

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Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers

Yang¹,

Xiao²,

Zhao³

et al. 2015

Czech J. Food Sci.

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Corn starch was treated with raw moisture (30%), screw speed (160 rpm), extrusion temperature (30, 55, 80, 105, 130, and 155°C), and emulsifier (1.2%) to produce the starch extrudate particles in a twin screw extruder. The influence of extrusion processing and composition (starch and emulsifier content) on the viscosity, microstructure, solubility, swelling power, and thermal stability of starch extrudate particles was examined. The SEM results showed that the surface of starch extrudate particles was quite irregular and a fissure could be clearly observed. The X-ray intensities and relative crystallinity were decreased after extrusion treatment. The data highlighted that the gelatinisation temperature and solubility were increased and the gelatinisation enthalpy, viscosity, and swelling power were decreased. The emulsifiers present also influenced the thermal stability and solubility of starch extrudate particles, which were attributed to their ability to modify starch granule interactions. The thermogravimetric analysis and differential scanning calorimetry analysis indicated that the thermal stability of starch extrudate particles was improved after extrusion processing.

show abstract

Section: Resultssupporting

confidence: 70%

Section: Food Technology and Economy Engineering And Physical Propermentioning

confidence: 99%

Effect of extrusion treatment on the thermal stability and structure of corn starch with different emulsifiers

Yang¹,

Xiao²,

Zhao³

et al. 2015

Czech J. Food Sci.

View full text Add to dashboard Cite

show abstract

“…The samples showed a peak at 2θ: 20°, which according to Zobel (1988, quoted in Singh, 2006, is attributed to the presence of amylose-lipid complexes in starches, whose intensity could be related to the proportion of them. There were strong peaks at 2θ: 15°, 2θ: 17°, 2θ: 18° and 2θ: 23°, characteristic of type A pattern (Van Soest et al, 1996;Cheetham & Tao , 1998;Rodriguez et al, 2007;Leblanc et al 2008;Perdomo et al, 2009), which indicates that the crystalline arrangement is monocyclic.…”

Section: Scanning Electron Microscopy-semmentioning

confidence: 96%