Phase and glass transition behaviour of concentrated barley starch-glycerol-water mixtures, a model for thermoplastic starch

Pirkko Forssell (Corresponding Author), Jaana Mikkilä, Graham Moates, Roger Parker

Research output: Contribution to journalArticleScientificpeer-review

279 Citations (Scopus)

Abstract

The effects of glycerol and water content on the thermal transitions of plasticized barley starch were examined using differential scanning calorimetry. The glycerol contents studied were 14, 20, 29 and 39% and the water content, obtained by conditioning in different relative humidities, varied in the range 1–28%.
On the basis of the observed calorimetric glass transition temperatures and corresponding heat capacity increments it was inferred that a single phase system occurred at low water and glycerol contents, while in other cases phase separation occurred and the system was composed of starch-rich and starch-poor phases.
Dynamic mechanical thermal analysis on a phase-separated sample showed mechanical loss peaks corresponding to the glass transitions of both phases. Amylopectin crystallization did not occur within 1 week of storage in mixtures having less than 20% water, indicating that glycerol interacted with starch, inhibiting crystallization of amylopectin.
Original languageEnglish
Pages (from-to)275-282
JournalCarbohydrate Polymers
Volume34
Issue number4
DOIs
Publication statusPublished - 1997
MoE publication typeA1 Journal article-refereed

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Starch
Glycerol
Thermoplastics
Glass transition
Phase transitions
Amylopectins
Amylopectin
Water
Crystallization
Water content
Phase separation
Thermoanalysis
Specific heat
Differential scanning calorimetry
Atmospheric humidity

Cite this

Forssell, Pirkko ; Mikkilä, Jaana ; Moates, Graham ; Parker, Roger. / Phase and glass transition behaviour of concentrated barley starch-glycerol-water mixtures, a model for thermoplastic starch. In: Carbohydrate Polymers. 1997 ; Vol. 34, No. 4. pp. 275-282.
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abstract = "The effects of glycerol and water content on the thermal transitions of plasticized barley starch were examined using differential scanning calorimetry. The glycerol contents studied were 14, 20, 29 and 39{\%} and the water content, obtained by conditioning in different relative humidities, varied in the range 1–28{\%}. On the basis of the observed calorimetric glass transition temperatures and corresponding heat capacity increments it was inferred that a single phase system occurred at low water and glycerol contents, while in other cases phase separation occurred and the system was composed of starch-rich and starch-poor phases. Dynamic mechanical thermal analysis on a phase-separated sample showed mechanical loss peaks corresponding to the glass transitions of both phases. Amylopectin crystallization did not occur within 1 week of storage in mixtures having less than 20{\%} water, indicating that glycerol interacted with starch, inhibiting crystallization of amylopectin.",
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Phase and glass transition behaviour of concentrated barley starch-glycerol-water mixtures, a model for thermoplastic starch. / Forssell, Pirkko (Corresponding Author); Mikkilä, Jaana; Moates, Graham; Parker, Roger.

In: Carbohydrate Polymers, Vol. 34, No. 4, 1997, p. 275-282.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Phase and glass transition behaviour of concentrated barley starch-glycerol-water mixtures, a model for thermoplastic starch

AU - Forssell, Pirkko

AU - Mikkilä, Jaana

AU - Moates, Graham

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PY - 1997

Y1 - 1997

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AB - The effects of glycerol and water content on the thermal transitions of plasticized barley starch were examined using differential scanning calorimetry. The glycerol contents studied were 14, 20, 29 and 39% and the water content, obtained by conditioning in different relative humidities, varied in the range 1–28%. On the basis of the observed calorimetric glass transition temperatures and corresponding heat capacity increments it was inferred that a single phase system occurred at low water and glycerol contents, while in other cases phase separation occurred and the system was composed of starch-rich and starch-poor phases. Dynamic mechanical thermal analysis on a phase-separated sample showed mechanical loss peaks corresponding to the glass transitions of both phases. Amylopectin crystallization did not occur within 1 week of storage in mixtures having less than 20% water, indicating that glycerol interacted with starch, inhibiting crystallization of amylopectin.

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