Ageing of rubbery thermoplastic barley and oat starches

Pirkko Forssell (Corresponding Author), Stephan Hulleman, Päivi Myllärinen, Graham Moates, Roger Parker

Research output: Contribution to journalArticleScientificpeer-review

78 Citations (Scopus)


Ageing of thermoplastic barley and oat starches prepared by the extrusion technique was investigated. Glycerol-plasticized thermoplastic starches were stored in the rubbery state at 20°C and at a relative humidity of 50% for 8 months. The ageing was followed by measurements of the tensile failure stress and strain and by characterizing thermal transitions using differential scanning calorimetry, crystallization using X-ray diffraction and small-strain viscoelastic properties using dynamic mechanical thermal analysis. The initial crystal structures and the crystallization kinetics depended on the starch origin but the ultimate crystallinities and endothermic melting transitions were the same for both starches. Mechanical relaxations observed by dynamic mechanical analysis correlated well with calorimetric glass transitions. The main mechanism underlying the changes in failure properties is suggested to be slow amylopectin crystallization.
Original languageEnglish
Pages (from-to)43-51
JournalCarbohydrate Polymers
Issue number1
Publication statusPublished - 1999
MoE publication typeA1 Journal article-refereed


  • barley starch
  • oat starch
  • ageing
  • thermoplastic starch


Dive into the research topics of 'Ageing of rubbery thermoplastic barley and oat starches'. Together they form a unique fingerprint.

Cite this