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Mahajan P, Bera MB, Prasad K. Food physics insight: the structural design of foods. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1643-1655. [PMID: 37187990 PMCID: PMC10170019 DOI: 10.1007/s13197-022-05400-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/11/2022] [Accepted: 02/05/2022] [Indexed: 05/17/2023]
Abstract
Understanding food materials from the classical realm of physics including soft condensed matter physics has been an area of interest especially in the structural design engineering of food products. The contents of this review would help the reader in understanding the thermodynamics of food polymer, structural design principles, structural hierarchy, steps involved in food structuring, newer structural design technologies, and structure measurement techniques. Understanding the concepts of free volume would help the food engineers and technologists to study the food structural changes, manipulate process parameters and, the optimum amount of nutraceuticals/ingredients to be loaded in the food matrix. Such understanding helps in reducing food ingredient wastage while designing a food product.
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Affiliation(s)
- Palak Mahajan
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
| | - Manab Bandhu Bera
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
| | - Kamlesh Prasad
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Sangrur, Punjab, 148106 India
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ALFARIS NA, GUPTA AK, KHAN D, KHAN M, WABAIDUR SM, ALTAMIMI JZ, ALOTHMAN ZA, ALDAYEL TS. Impacts of wheat bran on the structure of the gluten network as studied through the production of dough and factors affecting gluten network. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.37021] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Ishikawa D, Yang J, Fujii T. Quantification of Starch Order in Physically Modified Rice Flours Using Small-Angle X-ray Scattering (SAXS) and Fourier Transform Infrared (FT-IR) Spectroscopy. APPLIED SPECTROSCOPY 2021; 75:1033-1042. [PMID: 34264122 DOI: 10.1177/00037028211028278] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
The purpose of this study was to understand the ordered structure of starch in rice flour based on a physical modification with non-heating, milling, and water sorption through the structural evaluation of rice flour using small-angle X-ray scattering (SAXS) and infrared spectroscopy within the 4000-100 cm-1 region. The SAXS pattern of the samples with low moisture contents subjected to milling yield a band within the 0.4-0.9 nm-1 of the q range owing to a lamellar repeat of starch with an ordered structure in rice flour. We proposed an order parameter using the intensity of the SAXS band to quantify the order structure of starch in rice flour, and the true density was negatively correlated with the order parameter. Infrared band at 990 cm-1 in COH bending mode applied to the hydroxyl group of C6 shifted to a low wavenumber corresponding to the order parameter. A linear correlation was found between the order parameter and the 990 cm-1 and band at 861 cm-1 owing to COC symmetrical stretching of glycoside bond and CH2 deformation of the glucose unit of starch, 572, 472, and 436 cm-1, owing to the pyranose ring in the glucose unit of starch. The identified infrared bands are effective for quantifying the ordered structure of starch at the lamellar level. When subjected to water sorption, the band position at 990 cm-1 shifted to a higher wavenumber above a water activity of 0.7. This result revealed that the water-induced transition of glass to rubber of starch in rice flour can be clearly evaluated through infrared spectroscopy using the band at 990 cm-1. In addition, the band at 861 cm-1 also shifted to a higher wavenumber, whereas those at 572 and 436 cm-1 did not show a significant shift. These results indicate that water sorption slightly affects the internal structure and may mainly affect the surface of starch.
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Affiliation(s)
- Daitaro Ishikawa
- Faculty of Food and Agricultural Sciences, Fukushima University, Fukushima, Japan
| | - Jiamin Yang
- Graduate School of Agricultural Science, Tohoku University, Miyagi, Japan
| | - Tomoyuki Fujii
- Graduate School of Agricultural Science, Tohoku University, Miyagi, Japan
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Castro N, Durrieu V, Raynaud C, Rouilly A. Twin-screw extrusion encapsulation of MCT-oil in a maltodextrin matrix using compatibilizing biopolymers. Colloids Surf B Biointerfaces 2020; 195:111267. [DOI: 10.1016/j.colsurfb.2020.111267] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2020] [Revised: 07/03/2020] [Accepted: 07/19/2020] [Indexed: 11/26/2022]
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Impact of granule hydration on maize and wheat starch chemical reactivity at the granular and molecular levels. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105374] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Qiu S, Punzalan ME, Abbaspourrad A, Padilla-Zakour OI. High water content, maltose and sodium dodecyl sulfate were effective in preventing the long-term retrogradation of glutinous rice grains - A comparative study. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105247] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Ahn JS, Shin JS, Kim MJ, Son GH, Kwon EG, Shim JY, Kim IY, Cho SM, Cho SR, Park BK. A study on comparative feeding value of corn flakes according to temperature and retention time in the pressurized steam chamber. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2019; 61:170-181. [PMID: 31333874 PMCID: PMC6582927 DOI: 10.5187/jast.2019.61.3.170] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/25/2019] [Accepted: 05/13/2019] [Indexed: 12/04/2022]
Abstract
This study aimed to investigate the effects of temperature and retention time of
the pressurized steam chamber on the ruminal fermentation characteristics and
nutrient degradability of corn flakes in three Korean native Hanwoo cows and
three Holstein cows implanted with a ruminal fistula. Corn kernels were
categorized into 13 groups based on the chamber temperature (range,
100°C–116°C) and retention time (range, 700–950 s).
The pH value was lowest in T1 regardless of breed. Propionate concentration was
the highest in T2 (p < 0.05). Total-volatile fatty acid
(VFA) concentration was slightly but not significantly greater in T2 than in
other conditions. Dry matter (p < 0.05), starch, and
crude protein (p < 0.05) degradability were the highest
in T1. At different incubation times and with different breeds, dry matter,
starch, and crude protein degradability of corn flakes were the highest in T1.
Thus, the present results indicate that the optimal temperature and retention
time of the pressurized steam chamber should be 100°C–105°C
and 700–720 s.
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Affiliation(s)
- Jun Sang Ahn
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang 25340, Korea
| | - Jung Suh Shin
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Min Ji Kim
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Gi Hwal Son
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Eung Gi Kwon
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang 25340, Korea
| | - Jae Yoon Shim
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Il Young Kim
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Sung Myoun Cho
- Dept. of Animal Life Science, Kangwon National University, Chunchoen 24341, Korea
| | - Sang Rae Cho
- Hanwoo Research Institute, National Institute of Animal Science, RDA, Pyeongchang 25340, Korea
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Impact of protein content on physical and microstructural properties of extruded rice starch-pea protein snacks. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.05.024] [Citation(s) in RCA: 42] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Chaudhary V, Panyoyai N, Small DM, Shanks RA, Kasapis S. Effect of the glass transition temperature on alpha-amylase activity in a starch matrix. Carbohydr Polym 2016; 157:1531-1537. [PMID: 27987865 DOI: 10.1016/j.carbpol.2016.11.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2016] [Revised: 11/05/2016] [Accepted: 11/10/2016] [Indexed: 11/17/2022]
Abstract
This study optimises a protocol for the estimation of α-amylase activity in a condensed starch matrix in the vicinity of the glass transition region. Enzymatic activity on the vitrified starch system was compared with that of a reference substrate, maltodextrin. The activity was assayed as the rate of release of reducing sugar using a dinitrosalicylic acid procedure. The condensed carbohydrate matrices served the dual purpose of acting as a substrate as well as producing a pronounced effect on the ability to enzymatic hydrolysis. Activation energies were estimated throughout the glass transition region of condensed carbohydrate preparations based on the concept of the spectroscopic shift factor. Results were used to demonstrate a considerable moderation by the mechanical glass transition temperature, beyond the expected linear effect of the temperature dependence, on the reaction rate of starch hydrolysis by α-amylase in comparison with the low-molecular weight chain of maltodextrin.
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Affiliation(s)
- Vinita Chaudhary
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia
| | - Naksit Panyoyai
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia
| | - Darryl M Small
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia
| | - Robert A Shanks
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Plenty Road, Melbourne, Vic 3083, Australia.
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Castro N, Durrieu V, Raynaud C, Rouilly A. Influence of DE-value on the physicochemical properties of maltodextrin for melt extrusion processes. Carbohydr Polym 2016; 144:464-73. [DOI: 10.1016/j.carbpol.2016.03.004] [Citation(s) in RCA: 54] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2015] [Revised: 02/24/2016] [Accepted: 03/03/2016] [Indexed: 10/22/2022]
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12
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Jekle M, Becker T. Wheat dough microstructure: the relation between visual structure and mechanical behavior. Crit Rev Food Sci Nutr 2016; 55:369-82. [PMID: 24915380 DOI: 10.1080/10408398.2012.656476] [Citation(s) in RCA: 58] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
The microstructure of food matrixes, and specifically that of wheat-flour dough, determines mechanical behavior. Consequently, the analysis of such microstructure is both necessary and useful for understanding the physico-chemical and mechanical alterations during the production of cereal-based products such as breads. Confocal laser scanning microscopy (CLSM) is an established tool for the investigation of these matrix properties due to its methodical advantages such as easy preparation and handling, and the high depth resolution due to the optical sectioning of probes. This review focuses on the microstructure of wheat-flour dough from a mechanical and visual point of view. It provides an overview of the dependencies between the visibly detectable microstructural elements achieved by CLSM and the physical determined rheological properties. Current findings in this field, especially on numerical microstructure features, are described and discussed, and possibilities for enhancing the analytical methodology are presented.
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Affiliation(s)
- Mario Jekle
- a TU München, Institute of Brewing and Beverage Technology, Research Group Cereal Process Engineering , Freising , Germany
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Jiamjariyatam R. Development of ready-to-eat rice starch-based puffed products by coupling freeze-drying and microwave. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12989] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Rossaporn Jiamjariyatam
- Department of Home Economics; Faculty of Science; Srinakharinwirot University; 114 Sukhumvit 23 Bangkok 10110 Thailand
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Nguyen TBL, Min YK, Lee BT. Nanoparticle Biphasic Calcium Phosphate Loading on Gelatin-Pectin Scaffold for Improved Bone Regeneration. Tissue Eng Part A 2015; 21:1376-87. [DOI: 10.1089/ten.tea.2014.0313] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- Thuy Ba Linh Nguyen
- Department of Regenerative Medicine, College of Medicine, Soonchunhyang University, Cheonan, Korea
- Institute of Tissue Regeneration, College of Medicine, Soonchunhyang University, Cheonan, Korea
| | - Young Ki Min
- Department of Physiology, College of Medicine, Soonchunhyang University, Cheonan, Korea
| | - Byong-Taek Lee
- Department of Regenerative Medicine, College of Medicine, Soonchunhyang University, Cheonan, Korea
- Institute of Tissue Regeneration, College of Medicine, Soonchunhyang University, Cheonan, Korea
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15
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Fouling characteristics of model carbohydrate mixtures and their interaction effects. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2014.09.008] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Determination of the thermo-mechanical properties in starch and starch/gluten systems at low moisture content – A comparison of DSC and TMA. Carbohydr Polym 2014; 108:1-9. [DOI: 10.1016/j.carbpol.2014.02.049] [Citation(s) in RCA: 36] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2013] [Revised: 02/13/2014] [Accepted: 02/15/2014] [Indexed: 11/18/2022]
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17
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Mir SA, Naik HR, Shah MA, Mir MM, Wani MH, Bhat MA. Indian Flat Breads: A Review. ACTA ACUST UNITED AC 2014. [DOI: 10.4236/fns.2014.56065] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Gupta J, Nunes C, Jonnalagadda S. A molecular dynamics approach for predicting the glass transition temperature and plasticization effect in amorphous pharmaceuticals. Mol Pharm 2013; 10:4136-45. [PMID: 24074140 DOI: 10.1021/mp400118v] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The objectives of this study were as follows: (i) To develop an in silico technique, based on molecular dynamics (MD) simulations, to predict glass transition temperatures (Tg) of amorphous pharmaceuticals. (ii) To computationally study the effect of plasticizer on Tg. (iii) To investigate the intermolecular interactions using radial distribution function (RDF). Amorphous sucrose and water were selected as the model compound and plasticizer, respectively. MD simulations were performed using COMPASS force field and isothermal-isobaric ensembles. The specific volumes of amorphous cells were computed in the temperature range of 440-265 K. The characteristic "kink" observed in volume-temperature curves, in conjunction with regression analysis, defined the Tg. The MD computed Tg values were 367 K, 352 K and 343 K for amorphous sucrose containing 0%, 3% and 5% w/w water, respectively. The MD technique thus effectively simulated the plasticization effect of water; and the corresponding Tg values were in reasonable agreement with theoretical models and literature reports. The RDF measurements revealed strong hydrogen bond interactions between sucrose hydroxyl oxygens and water oxygen. Steric effects led to weak interactions between sucrose acetal oxygens and water oxygen. MD is thus a powerful predictive tool for probing temperature and water effects on the stability of amorphous systems during drug development.
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Affiliation(s)
- Jasmine Gupta
- Department of Pharmaceutics, Philadelphia College of Pharmacy, University of the Sciences in Philadelphia , Philadelphia, Pennsylvania 19104, United States
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Abdel-Hamid S, Betz G. Radial die-wall pressure as a reliable tool for studying the effect of powder water activity on high speed tableting. Int J Pharm 2011; 411:152-61. [PMID: 21497644 DOI: 10.1016/j.ijpharm.2011.03.066] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2011] [Revised: 03/25/2011] [Accepted: 03/31/2011] [Indexed: 11/18/2022]
Abstract
The effect of moisture as a function of water activity (Aw) on the compaction process is important to understand particle/water interaction and deformation. Studying powder/moisture interaction under pressure with radial die-wall pressure (RDWP) tool was never done. The aim of our study was to use this tool to study this interaction at high compression pressure and speed. Moreover, the effect of changing ejection cam angle (EA) of the machine on ejection force (EF) was investigated. Also, a new tool for prediction of tablet sticking was proposed. Materials with different deformation behaviors stored at low and high moisture conditions were used. Compaction simulation guided by modeling was applied. High Aw resulted in a low residual die-wall pressure (RDP) for all materials, and a high maximum die-wall pressure (MDP) for plastic materials, p < 0.05. This was due to the lubricating and plasticizing effects of water, respectively. However, microcrystalline cellulose showed capping at high Aw and compaction pressure. By increasing compression pressure at high Aw for all materials, effective fall time (EFT) was increased, p < 0.05, showing tendency for sticking. Increasing EA caused an increase of friction and EF for powders, p < 0.05. RDWP was a useful tool to understand particle/moisture interaction under pressure.
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Affiliation(s)
- Sameh Abdel-Hamid
- Industrial Pharmacy Research Group, Department of Pharmaceutical Sciences, University of Basel, Mülhauserstr 51, CH-4056 Basel, Switzerland
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Kaliyan N, Morey RV. Natural binders and solid bridge type binding mechanisms in briquettes and pellets made from corn stover and switchgrass. BIORESOURCE TECHNOLOGY 2010; 101:1082-1090. [PMID: 19796933 DOI: 10.1016/j.biortech.2009.08.064] [Citation(s) in RCA: 71] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2009] [Revised: 08/17/2009] [Accepted: 08/17/2009] [Indexed: 05/28/2023]
Abstract
Corn stover and switchgrass are two important feedstocks considered for producing renewable fuels and energy in the US. Densification of these biomass feedstocks into briquettes/pellets would help reduce the problems and costs of bulk transportation, handling, and storage of biomass feedstocks. In this study, the role of the natural binders in corn stover and switchgrass to make durable particle-particle bonding in briquettes/pellets was investigated by micro-structural analyses. Scanning Electron Microscopy (SEM) images of briquettes made by using a uniaxial piston-cylinder densification apparatus in the laboratory, briquettes made by using a pilot-scale roll-press briquetting machine, and pellets made by using a pilot-scale conventional ring-die pelleting machine were analysed. The SEM images showed that the bonding between particles was created mainly through solid bridges. The solid bridges between particles were made by natural binders in the biomass expressed during the densification process. UV auto-fluorescence images of briquettes and pellets further confirmed that the solid bridges were made mainly by natural binders such as lignin and protein. It was found that activating (softening) the natural binders using moisture and temperature in the range of glass transition is important to make durable particle-particle bonding.
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Affiliation(s)
- Nalladurai Kaliyan
- Department of Bioproducts and Biosystems Engineering, University of Minnesota, MN 55108, USA
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22
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Abiad MG, Carvajal MT, Campanella OH. A Review on Methods and Theories to Describe the Glass Transition Phenomenon: Applications in Food and Pharmaceutical Products. FOOD ENGINEERING REVIEWS 2009. [DOI: 10.1007/s12393-009-9009-1] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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23
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Chaudhary A, Miler M, Torley P, Sopade P, Halley P. Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize. Carbohydr Polym 2008. [DOI: 10.1016/j.carbpol.2008.05.017] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Rodríguez-Sandoval E, Fernández-Quintero A, Cuvelier G, Relkin P, Bello-Pérez LA. Starch Retrogradation in Cassava Flour From Cooked Parenchyma. STARCH-STARKE 2008. [DOI: 10.1002/star.200700683] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Abstract
Amylose, the linear constituent of starch, consists of α(1,4)-linked glucose monomers. Although weakly involved in the crystalline structure of starch, it can be recrystallized in a variety of allomorphic types, including those encountered in native starch (A- and B-types). Amylose can either be extracted from starch or produced in vitro by enzymatic synthesis using amylosucrase or phosphorylase. Recrystallization and self-association of amylose in aqueous solutions have been widely studied to understand both the crystallization of starch during biosynthesis and the structural changes that occur during starch processing. Depending on the chain length, concentration, and temperature, gels, spherulites, or lamellar crystals can be formed with A or B allomorphic type. Other ligand-dependent allomorphs (the various V-types) are obtained when amylose is complexed with molecules such as alcohols, lipids, or flavours. Amylose also self-associates into networks, spherulites, or axialites during in-vitro enzymatic synthesis by amylosucrase. When a highly branched acceptor like glycogen is used, dendritic nanoparticles are formed by elongation of the external chains. The recrystallization of amylose extracted from starch and the self-association of amylose during its in-vitro synthesis are described. The amylose properties are discussed in terms of polymer behaviour and model systems to investigate the structure and formation of starch granules.
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Kristo E, Biliaderis CG. Water sorption and thermo-mechanical properties of water/sorbitol-plasticized composite biopolymer films: Caseinate–pullulan bilayers and blends. Food Hydrocoll 2006. [DOI: 10.1016/j.foodhyd.2005.11.008] [Citation(s) in RCA: 85] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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27
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Patel B, Waniska R, Seetharaman K. Impact of different baking processes on bread firmness and starch properties in breadcrumb. J Cereal Sci 2005. [DOI: 10.1016/j.jcs.2005.04.007] [Citation(s) in RCA: 68] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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28
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Meng Y, Rao M. Rheological and structural properties of cold-water-swelling and heated cross-linked waxy maize starch dispersions prepared in apple juice and water. Carbohydr Polym 2005. [DOI: 10.1016/j.carbpol.2005.01.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Di Bari M, Deriu A, Albanese G, Cavatorta F. QENS investigation of the dynamics of starch saccharides. Phys Chem Chem Phys 2005; 7:1241-4. [PMID: 19791339 DOI: 10.1039/b502001h] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
We present here quasi-elastic neutron scattering results on D20 hydrated samples of amylose, one of the main saccharide components of starch. Two different sample hydrations (h = 0.5 and 1.0 g D2O (g dry amylose)-1 have been investigated in the temperature range 170 to 350 K. Below 260 K only an elastic contribution is present in the spectra, while a quasi-elastic component shows up above this temperature. The elastic incoherent structure factor (EISF) associated with this component changes considerably with increasing temperature. For the sample with hydration h = 0.5 the confinement volume increases by a factor of four in going from 300 to 350 K, and the proportion of hydrogen involved in the confined diffusion motion increases as well from 30 to 55%. Similar effects are observed at the higher hydration investigated. The observed dynamics can be associated with the known plasticising role of water in polysaccharides.
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Affiliation(s)
- M Di Bari
- Dipartimento di Fisica, Università di Parma, Parma, Italy
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Tananuwong K, Reid DS. Differential scanning calorimetry study of glass transition in frozen starch gels. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2004; 52:4308-17. [PMID: 15212485 DOI: 10.1021/jf049960l] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/24/2023]
Abstract
The effects of initial water content, maximum heating temperature, amylopectin crystallinity type, and annealing on the glass transition of starch gels were studied by differential scanning calorimetry (DSC). The glass transition temperatures of the frozen gels measured as the onset (T(g,onset)) or midpoint temperature (T(g,midpoint)), heat capacity change during the glass transition (deltaC(p)), unfrozen water of starch gels, and additional unfrozen water (AUW) arising from gelatinization were reported. The results show that T(g,onset) and T(g,midpoint) of the partially gelatinized gels are independent of the initial water content, while both of the T(g) values of the fully gelatinized gel increase as the initial water content increases. These observations might result from the difference in the level of structural disruption associated with different heating conditions, resulting in different gel structures as well as different concentrations of the sub-T(g) unfrozen matrix. The amylopectin crystallinity type does not greatly affect T(g,onset) and T(g,midpoint) of the gels. Annealing at a temperature near T(g,onset) increases both T(g,onset) and T(g,midpoint) of the gels, possibly due to an increase in the extent of the freeze concentration as evidenced by a decrease in AUW. Annealing results in an increase in the deltaC(p) value of the gels, presumably due to structural relaxation. A devitrification exotherm may be related to AUW. The annealing process decreases AUW, thus also decreasing the size of the exotherm.
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Affiliation(s)
- Kanitha Tananuwong
- Department of Food Science and Technology, University of California, Davis, 1 Shields Avenue, Davis, California 95616, USA
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Iturriaga L, Lopez B, Añon M. Thermal and physicochemical characterization of seven argentine rice flours and starches. Food Res Int 2004. [DOI: 10.1016/j.foodres.2003.12.005] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Faraj A, Vasanthan T, Hoover R. The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours. Food Res Int 2004. [DOI: 10.1016/j.foodres.2003.09.015] [Citation(s) in RCA: 88] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Farhat I, Mousia Z, Mitchell J. Structure and thermomechanical properties of extruded amylopectin–sucrose systems. Carbohydr Polym 2003. [DOI: 10.1016/s0144-8617(02)00262-x] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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de Graaf RA, Karman AP, Janssen LPBM. Material Properties and Glass Transition Temperatures of Different Thermoplastic Starches After Extrusion Processing. STARCH-STARKE 2003. [DOI: 10.1002/star.200390020] [Citation(s) in RCA: 114] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Abstract
Differential scanning calorimetry (DSC) measurements of dormant bacterial spores is traditionally associated with an endothermic transition at around 50 degrees C. This endothermic transition was described as an indicator for two main physico-chemical states in spores. These were a glassy state in the dormant spore core as a model for spore dormancy and a heat-activated state that generally facilitates spore resuscitation. The idea of a glassy state in dormant spores is based on the observation that a similar transition as in dormant spores was observed in low moisture biopolymers that are in a glassy state. Thermal properties of spores of Bacillus subtilis and B. cereus in a dormant and germinated, resuscitated state and of an outer and an inner coatless spore mutant of B. subtilis were investigated. Biopolymers with low moisture (<15%) and high moisture (>30%) contents such as maize starch, pectin, RNA and DNA were further studied. Critical evaluation of results revealed that the low temperature transition in dormant spores has some similarities to those observed in glassy biopolymers, but also to those of fully hydrated proteins and therefore does not necessarily indicate a glassy low moisture state. Its origin can also be attributed to the outer spore coats and it occurred at a lower temperature and for a shorter duration to be of significance for thermal heat activation of spores.
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Moraru C, Lee TC, Karwe MV, Kokini J. Phase Behavior of a Meat-Starch Extrudate Illustrated on a State Diagram. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb08854.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Paris M, Bizot H, Emery J, Buzaré JY, Buléon A. NMR local range investigations in amorphous starchy substrates I. Structural heterogeneity probed by (13)C CP-MAS NMR. Int J Biol Macromol 2001; 29:127-36. [PMID: 11518584 DOI: 10.1016/s0141-8130(01)00160-x] [Citation(s) in RCA: 43] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The (13)C CP-MAS (Cross Polarization and Magic Angle Spinning) NMR signatures of a series of amorphous and semi-crystalline samples prepared from various starchy substrates (native potato starch, amylopectin, amylose) following different techniques of preparation (casting, freeze drying, solvent exchange) are compared. Decompositions of the C1 resonance spectra reveal the existence of four or five main types of alpha(1-4) linkages, which can be quantified. The influence of the intrinsic primary structure (linear or branched) and of the preparation procedure on conformational changes and resulting crystallinity are interpreted in terms of distributions of average glycosidic linkages dihedral angles (Phi, Psi). The role of hydration is also considered. An improved understanding at different structural levels is obtained in relation to local and intermediate range orders. Such information may be useful for the understanding of the structural evolution of a large variety of starchy substrates before or after treatments widely used in industrial processes.
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Affiliation(s)
- M Paris
- Laboratoire de Physique de l'Etat Condensé, UPRES-A CNRS no. 6087, Faculté des Sciences, Université du Maine, 72085 Le MAns Cedex 9, France
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Di Bari M, Cavatorta F, Deriu A, Albanese G. Mean square fluctuations of hydrogen atoms and water-biopolymer interactions in hydrated saccharides. Biophys J 2001; 81:1190-4. [PMID: 11463660 PMCID: PMC1301588 DOI: 10.1016/s0006-3495(01)75776-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022] Open
Abstract
We have used the elastic neutron scattering technique to investigate the dynamics of the two main saccharidic components of starch: amylose and amylopectin. The measurements were carried out in the temperature range of 20 to 320 K and at different hydration levels from the dry state up to 0.47 g saccharide/g D(2)O. In the dry samples, the atomic dynamics is harmonic up to approximately 300 K. In the hydrated samples a "glass-like" transition leading to an anharmonic dynamics is observed. The onset of the anharmonicity occurs at temperatures that increase from approximately 180 K to 260 K upon decreasing hydration from 0.5 to 0.1 g saccharide/g D(2)O. This behavior is qualitatively similar to that observed in hydrated globular proteins, but quantitative differences are present. Assuming a simple asymmetric double-well potential model, the temperature and hydration dependence of the transition have been described in terms of few physical parameters.
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Affiliation(s)
- M Di Bari
- Dipartimento di Fisica, Università di Parma and Istituto Nazionale per la Fisica della Materia, Parco Area delle Scienze 7/A, I-43100, Parma, Italy
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Stading M, Rindlav-Westling Å, Gatenholm P. Humidity-induced structural transitions in amylose and amylopectin films. Carbohydr Polym 2001. [DOI: 10.1016/s0144-8617(00)00242-3] [Citation(s) in RCA: 99] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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43
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The use of Arrhenius and WLF kinetics to rationalise the rubber-to-glass transition in high sugar/κ-carrageenan systems. Food Hydrocoll 2001. [DOI: 10.1016/s0268-005x(01)00020-0] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Kou Y, Dickinson LC, Chinachoti P. Mobility characterization of waxy corn starch using wide-line (1)H nuclear magnetic resonance. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2000; 48:5489-5495. [PMID: 11087507 DOI: 10.1021/jf000633x] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
The molecular mobility of waxy corn starch was studied by using wide-line (1)H nuclear magnetic resonance (NMR) spectroscopy. A suite of NMR techniques was used to measure relaxation times (i.e., T(2), T(2), and T(1)) and to characterize water and solid (starch) mobility of waxy corn starch. It was observed that the spectrum of each sample includes a complex broad proton component upon which is superimposed a narrow proton component over water activity (a(w)) ranges from 0.33 to 0.97 (i.e., 10.-25.6% water content) at 25 degrees C. Line shape analysis and relaxation times of both broad and narrow components show that T(2) and T(2) values decrease (i.e., decreasing mobility) with increasing solid concentration and show a "break point" in a concentration range between 19.8 and 21.9% water content. The T(1) shows a "T(1) minimum" in the same concentration range. Starch samples change from the glassy to viscous rubbery state in this same concentration range. This demonstrates that wide-line (1)H NMR relaxation times (i.e., T(2), T(2), and T(1)) may be useful as indicators of glass transition for starch samples in the solid state. The results demonstrate that wide-line (1)H NMR spectroscopy is able to separate modes and quantitate the magnitude of molecular mobility in complex systems.
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Affiliation(s)
- Y Kou
- Department of Food Science and Department of Polymer Science and Engineering, University of Massachusetts, Amherst, Massachusetts 01003, USA
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Affiliation(s)
- M. Riva
- DISTAM, sez. Tecnologie Alimentari, Università di Milano, Via Celoria, 2 - 20133 Milano, Italy
| | - D. Fessas
- DISTAM, sez. Tecnologie Alimentari, Università di Milano, Via Celoria, 2 - 20133 Milano, Italy
| | - A. Schiraldi
- DISTAM, sez. Tecnologie Alimentari, Università di Milano, Via Celoria, 2 - 20133 Milano, Italy
- Corresponding author. Phone: (+39)-2-70602063. Fax: (+39)-2-70638625.
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Mousia Z, Farhat I, Blachot J, Mitchell J. Effect of water partitioning on the glass-transition behaviour of phase separated amylopectin–gelatin mixtures. POLYMER 2000. [DOI: 10.1016/s0032-3861(99)00335-3] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Van der Voort Maarschalk K, Vromans H, Bolhuis GK, Lerk CF. Influence of plasticizers on tableting properties of polymers. Drug Dev Ind Pharm 1998; 24:261-8. [PMID: 9876583 DOI: 10.3109/03639049809085618] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
This study relates tablet formation with relaxation properties of two polymers on the basis of the stress-deformation curve. The mechanical properties of the polymers were varied by changing tableting temperature, adding varying amounts of plasticizer, and incorporating a monomer with plasticizer effect on the polymer chain. The crucial parameter appeared to be the difference between the glass transition temperature and the tableting temperature. This temperature difference was found to determine the amount of energy stored during densification. The energy is manifested as the stress relaxation propensity of the material. Large stress relaxation yields porous and consequently weak tablets. At a low temperature difference (i.e., tableting temperature is much lower than the glass transition temperature), the amount of stored energy is large. An increase in tableting temperature, or a decrease in glass transition temperature, yields a decrease in stored energy as a result of a decrease in yield strength. Consequently, production of less porous and stronger tablet is possible. However, if the tableting temperature is higher than the glass transition temperature, the stress relaxation propensity of the deformed polymers is extremely high because the elastic modulus of the materials is low under these circumstances. This results is porous and even capped tablets. From the data it is concluded that, independent of the type of polymer and the method of plasticizing, compaction at a temperature of about 20 K under the glass transition temperature yields circumstances for which the amount of stored energy has a minimum. Consequently, tablet porosity has a minimum and tablet strength has a maximum. These circumstances are created by changing both the tableting temperature and the glass transition temperature of the powder.
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Affiliation(s)
- Bernard Cuq
- Ecole Nationale Supérieure Agronomique Montpellier, 2 Place Viala, 34060 Montpellier Cedex 1, France
- Corresponding author. E-mail: Phone: 04-99-61-24-77. Fax: 04-67-52-20-94
| | | | - Stéphane Guilbert
- Ecole Nationale Supérieure Agronomique Montpellier, 2 Place Viala, 34060 Montpellier Cedex 1, France
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Livings SJ, Breach C, Donald AM, Smith AC. Physical ageing of wheat flour-based confectionery wafers. Carbohydr Polym 1997. [DOI: 10.1016/s0144-8617(97)00126-4] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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50
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Van der Voort Maarschalk K. Effect of water on deformation and bonding of pregelatinized starch compacts. Eur J Pharm Biopharm 1997. [DOI: 10.1016/s0939-6411(97)00128-8] [Citation(s) in RCA: 24] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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