Effect of pretreatment on the film forming properties of potato and barley starch dispersions

Maarit Koskinen, Tapani Suortti, Karin Autio, Päivi Myllärinen, Kaisa Poutanen (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

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Abstract

The effects of preheating temperature, glycerol concentration and acid modification on the film-forming properties of potato and barley starches were studied in extension of the starch films and by light microscopy. In addition, the effects of heating pretreatment and acid modification were studied by size exclusion chromatography (SEC). With both starches, the starch: glycerol ratio ranged 100:5 to 100:67 of 3 wt % starch dispersions. Increasing the glycerol content increased the elongation and decreased the tensile strength of potato and barley starch films prepared after preheating at 121 °C.

In the case of potato starch at 100:33 starch: glycerol ratio, raising the preheating temperature from 100 to 180 °C caused the tensile strength to increase from 2.4 to 5.0 MPa and the elongation to decrease from 104 to 5%. The mechanical properties of potato starch films underwent a notable change when the preheating temperature was 100 or 121 °C. The molecular mass of amylose decreased from 1100,000 to 670,000. A major change in the molecular mass of potato amylopectin could be detected only after heat treatment at 180 °C. At 121 °C and at 180 °C, starch dispersions exhibited a clear separation into amylose- and amylopectin-rich phases. No continuous films were obtained from acid-modified potato starches with molecular mass of amylose 20,000.

With barley starch, as the preheating temperature increased from 100 to 180 °C the tensile strength increased from 2.6 to 4.9 MPa and the elongation decreased from 52 to 5%. At the same time the molecular mass of amylose decreased from 300,000 to 80,000. At 121 °C the granular structure remained, but at 180 °C no granules were left and instead the film consisted of amylopectin droplets and small amylose-rich domains.The strongest films (9.4 MPa), with 7% elongation, were obtained with acid-modified barley starch in which the molecular mass of amylose was 45,000. The tensile strength of both potato and barley starch films increased during storage reaching 9 MPa after 15 days. Elongation of both films decreased markedly during storage.
Original languageEnglish
Pages (from-to)23-34
Number of pages12
JournalIndustrial Crops and Products
Volume5
Issue number1
DOIs
Publication statusPublished - 1996
MoE publication typeA1 Journal article-refereed

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barley starch
potato starch
films (materials)
amylose
pretreatment
starch
tensile strength
glycerol
molecular weight
amylopectin
acids
temperature
droplets
mechanical properties
light microscopy
granules
heat treatment
potatoes
heat

Cite this

Koskinen, Maarit ; Suortti, Tapani ; Autio, Karin ; Myllärinen, Päivi ; Poutanen, Kaisa. / Effect of pretreatment on the film forming properties of potato and barley starch dispersions. In: Industrial Crops and Products. 1996 ; Vol. 5, No. 1. pp. 23-34.
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abstract = "The effects of preheating temperature, glycerol concentration and acid modification on the film-forming properties of potato and barley starches were studied in extension of the starch films and by light microscopy. In addition, the effects of heating pretreatment and acid modification were studied by size exclusion chromatography (SEC). With both starches, the starch: glycerol ratio ranged 100:5 to 100:67 of 3 wt {\%} starch dispersions. Increasing the glycerol content increased the elongation and decreased the tensile strength of potato and barley starch films prepared after preheating at 121 °C.In the case of potato starch at 100:33 starch: glycerol ratio, raising the preheating temperature from 100 to 180 °C caused the tensile strength to increase from 2.4 to 5.0 MPa and the elongation to decrease from 104 to 5{\%}. The mechanical properties of potato starch films underwent a notable change when the preheating temperature was 100 or 121 °C. The molecular mass of amylose decreased from 1100,000 to 670,000. A major change in the molecular mass of potato amylopectin could be detected only after heat treatment at 180 °C. At 121 °C and at 180 °C, starch dispersions exhibited a clear separation into amylose- and amylopectin-rich phases. No continuous films were obtained from acid-modified potato starches with molecular mass of amylose 20,000.With barley starch, as the preheating temperature increased from 100 to 180 °C the tensile strength increased from 2.6 to 4.9 MPa and the elongation decreased from 52 to 5{\%}. At the same time the molecular mass of amylose decreased from 300,000 to 80,000. At 121 °C the granular structure remained, but at 180 °C no granules were left and instead the film consisted of amylopectin droplets and small amylose-rich domains.The strongest films (9.4 MPa), with 7{\%} elongation, were obtained with acid-modified barley starch in which the molecular mass of amylose was 45,000. The tensile strength of both potato and barley starch films increased during storage reaching 9 MPa after 15 days. Elongation of both films decreased markedly during storage.",
author = "Maarit Koskinen and Tapani Suortti and Karin Autio and P{\"a}ivi Myll{\"a}rinen and Kaisa Poutanen",
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Effect of pretreatment on the film forming properties of potato and barley starch dispersions. / Koskinen, Maarit; Suortti, Tapani; Autio, Karin; Myllärinen, Päivi; Poutanen, Kaisa (Corresponding Author).

In: Industrial Crops and Products, Vol. 5, No. 1, 1996, p. 23-34.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Effect of pretreatment on the film forming properties of potato and barley starch dispersions

AU - Koskinen, Maarit

AU - Suortti, Tapani

AU - Autio, Karin

AU - Myllärinen, Päivi

AU - Poutanen, Kaisa

N1 - Project code: B5SU00013

PY - 1996

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N2 - The effects of preheating temperature, glycerol concentration and acid modification on the film-forming properties of potato and barley starches were studied in extension of the starch films and by light microscopy. In addition, the effects of heating pretreatment and acid modification were studied by size exclusion chromatography (SEC). With both starches, the starch: glycerol ratio ranged 100:5 to 100:67 of 3 wt % starch dispersions. Increasing the glycerol content increased the elongation and decreased the tensile strength of potato and barley starch films prepared after preheating at 121 °C.In the case of potato starch at 100:33 starch: glycerol ratio, raising the preheating temperature from 100 to 180 °C caused the tensile strength to increase from 2.4 to 5.0 MPa and the elongation to decrease from 104 to 5%. The mechanical properties of potato starch films underwent a notable change when the preheating temperature was 100 or 121 °C. The molecular mass of amylose decreased from 1100,000 to 670,000. A major change in the molecular mass of potato amylopectin could be detected only after heat treatment at 180 °C. At 121 °C and at 180 °C, starch dispersions exhibited a clear separation into amylose- and amylopectin-rich phases. No continuous films were obtained from acid-modified potato starches with molecular mass of amylose 20,000.With barley starch, as the preheating temperature increased from 100 to 180 °C the tensile strength increased from 2.6 to 4.9 MPa and the elongation decreased from 52 to 5%. At the same time the molecular mass of amylose decreased from 300,000 to 80,000. At 121 °C the granular structure remained, but at 180 °C no granules were left and instead the film consisted of amylopectin droplets and small amylose-rich domains.The strongest films (9.4 MPa), with 7% elongation, were obtained with acid-modified barley starch in which the molecular mass of amylose was 45,000. The tensile strength of both potato and barley starch films increased during storage reaching 9 MPa after 15 days. Elongation of both films decreased markedly during storage.

AB - The effects of preheating temperature, glycerol concentration and acid modification on the film-forming properties of potato and barley starches were studied in extension of the starch films and by light microscopy. In addition, the effects of heating pretreatment and acid modification were studied by size exclusion chromatography (SEC). With both starches, the starch: glycerol ratio ranged 100:5 to 100:67 of 3 wt % starch dispersions. Increasing the glycerol content increased the elongation and decreased the tensile strength of potato and barley starch films prepared after preheating at 121 °C.In the case of potato starch at 100:33 starch: glycerol ratio, raising the preheating temperature from 100 to 180 °C caused the tensile strength to increase from 2.4 to 5.0 MPa and the elongation to decrease from 104 to 5%. The mechanical properties of potato starch films underwent a notable change when the preheating temperature was 100 or 121 °C. The molecular mass of amylose decreased from 1100,000 to 670,000. A major change in the molecular mass of potato amylopectin could be detected only after heat treatment at 180 °C. At 121 °C and at 180 °C, starch dispersions exhibited a clear separation into amylose- and amylopectin-rich phases. No continuous films were obtained from acid-modified potato starches with molecular mass of amylose 20,000.With barley starch, as the preheating temperature increased from 100 to 180 °C the tensile strength increased from 2.6 to 4.9 MPa and the elongation decreased from 52 to 5%. At the same time the molecular mass of amylose decreased from 300,000 to 80,000. At 121 °C the granular structure remained, but at 180 °C no granules were left and instead the film consisted of amylopectin droplets and small amylose-rich domains.The strongest films (9.4 MPa), with 7% elongation, were obtained with acid-modified barley starch in which the molecular mass of amylose was 45,000. The tensile strength of both potato and barley starch films increased during storage reaching 9 MPa after 15 days. Elongation of both films decreased markedly during storage.

U2 - 10.1016/0926-6690(95)00053-4

DO - 10.1016/0926-6690(95)00053-4

M3 - Article

VL - 5

SP - 23

EP - 34

JO - Industrial Crops and Products

JF - Industrial Crops and Products

SN - 0926-6690

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