Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize

Chaudhary, A. L., Miler, M., Torley, P., Sopade, P. A. and Halley, P. J. (2008) Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize. Carbohydrate Polymers, 74 4: 907-913.


Author Chaudhary, A. L.
Miler, M.
Torley, P.
Sopade, P. A.
Halley, P. J.
Title Amylose content and chemical modification effects on the extrusion of thermoplastic starch from maize
Journal name Carbohydrate Polymers  (ERA 2012 Listed)    (ERA 2010 Rank A)   Check publisher's open access policy
Publication date 2008-11-21
Sub-type Article
DOI 10.1016/j.carbpol.2008.05.017
Volume number 74
Issue number 4
ISSN 0144-8617
Start page 907
End page 913
Total pages 7
Editor J. F. Kennedy
J. R. Mitchell
W. J. Orts
Place of publication Amsterdam, The Netherlands
Publisher Elsevier,B.V.
Collection year 2009
Language eng
Subject C1
860199 Processed Food Products and Beverages (excl. Dairy Products) not elsewhere classified
090899 Food Sciences not elsewhere classified
09 Engineering
0904 Chemical Engineering
Abstract The effects of starch structural properties and starch modification on extruder operation were monitored via die pressure, motor torque, mean residence time and specific mechanical energy (SME). The structural properties studied involved variations in the ratios of amylose and amylopectin as well as the effect of a hydroxypropylated starch on the fore mentioned extruder properties. A full factorial design of experiments (DOE) was used to then determine the influence of starch type (unmodified starches with 0%, 28%, 50% and 80% amylose; 80% amylose hydroxypropylated starch) and screw speed (250, 300 and 350 rpm) on these processing parameters. The effects of starch type and screw speed on extrusion operation that were systematically investigated using the DOE and have provided valuable insight into the relationships between starch structure and processing. The design of experiments showed that starch type for both unmodified and modified maize had a statistically significant effect on parameters such as torque, die pressure and specific mechanical energy and that screw speed also significantly effected specific mechanical energy. Residence time distributions differed according to starch type (amylose content, hydroxypropylation) and screw speed. The additional study of residence time distribution also gave an indication of the degree of mixing in the extruder. Starch type variations were apparent at low screw speed however at higher screw speed the influence of starch type decreased significantly.
Keyword Starch
Amylose conten
Hydroxypropylation
Extrusion
Biodegradable thermoplastic
Q-Index Code C1
Q-Index Status Confirmed Code

 
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