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

71 Citations (Scopus)

Abstract

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
Number of pages9
JournalCarbohydrate Polymers
Volume39
Issue number1
DOIs
Publication statusPublished - 1999
MoE publication typeA1 Journal article-refereed

Fingerprint

Starch
Thermoplastics
Aging of materials
Crystallization
Amylopectins
Anelastic relaxation
Amylopectin
Crystallization kinetics
Dynamic mechanical analysis
Glycerol
Thermoanalysis
Extrusion
Glass transition
Differential scanning calorimetry
Atmospheric humidity
Melting
Crystal structure
X ray diffraction

Keywords

  • barley starch
  • oat starch
  • ageing
  • thermoplastic starch

Cite this

Forssell, P., Hulleman, S., Myllärinen, P., Moates, G., & Parker, R. (1999). Ageing of rubbery thermoplastic barley and oat starches. Carbohydrate Polymers, 39(1), 43-51. https://doi.org/10.1016/S0144-8617(98)00128-3
Forssell, Pirkko ; Hulleman, Stephan ; Myllärinen, Päivi ; Moates, Graham ; Parker, Roger. / Ageing of rubbery thermoplastic barley and oat starches. In: Carbohydrate Polymers. 1999 ; Vol. 39, No. 1. pp. 43-51.
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Forssell, P, Hulleman, S, Myllärinen, P, Moates, G & Parker, R 1999, 'Ageing of rubbery thermoplastic barley and oat starches', Carbohydrate Polymers, vol. 39, no. 1, pp. 43-51. https://doi.org/10.1016/S0144-8617(98)00128-3

Ageing of rubbery thermoplastic barley and oat starches. / Forssell, Pirkko (Corresponding Author); Hulleman, Stephan; Myllärinen, Päivi; Moates, Graham; Parker, Roger.

In: Carbohydrate Polymers, Vol. 39, No. 1, 1999, p. 43-51.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Ageing of rubbery thermoplastic barley and oat starches

AU - Forssell, Pirkko

AU - Hulleman, Stephan

AU - Myllärinen, Päivi

AU - Moates, Graham

AU - Parker, Roger

PY - 1999

Y1 - 1999

N2 - 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.

AB - 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.

KW - barley starch

KW - oat starch

KW - ageing

KW - thermoplastic starch

U2 - 10.1016/S0144-8617(98)00128-3

DO - 10.1016/S0144-8617(98)00128-3

M3 - Article

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EP - 51

JO - Carbohydrate Polymers

JF - Carbohydrate Polymers

SN - 0144-8617

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Forssell P, Hulleman S, Myllärinen P, Moates G, Parker R. Ageing of rubbery thermoplastic barley and oat starches. Carbohydrate Polymers. 1999;39(1):43-51. https://doi.org/10.1016/S0144-8617(98)00128-3