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Rheological Characterization of Starch Gelatinization: Effects of plasticizer/starch ratio and clay content in corn-starch/glycerol thermoplastic starch (TPS)

Published online by Cambridge University Press:  07 January 2014

Sandra Lara  and
Felipe Salcedo
Sandra Lara
Affiliation:
Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical Engineering, Universidad de los Andes, Bogotá Colombia
Felipe Salcedo
Affiliation:
Grupo de Diseño de Productos y Procesos (GDPP), Department of Chemical Engineering, Universidad de los Andes, Bogotá Colombia
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Abstract

This work presents a systematic rheological study of the gelatinization process of corn-starch plasticized with glycerol, showing the effects of the glycerol/starch ratio, water/starch ratio, and clay (montmorillonite) content. Gelatinization temperatures at different heating rates in rheological oscillatory temperature-sweep experiments were determined for different corn-starch/glycerol/clay formulations. The influences of the different formulation variables on the gelatinization processes and on the gel properties are analyzed. Some hypotheses postulating how the different intermolecular interactions present in the composites are responsible for these effects are discussed.

Keywords

viscoelasticitybiomaterialsol-gel
Type
Articles
Information
MRS Online Proceedings Library (OPL) , Volume 1622: Symposium E – Fundamentals of Gels and Self-Assembled Polymer Systems , 2014 , pp. 161 - 167
Copyright
Copyright © Materials Research Society 2014 

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References

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