Shear degradation of molecular, crystalline, and granular structures of starch during extrusion

Li, Ming, Hasjim, Jovin, Xie, Fengwei, Halley, Peter J. and Gilbert, Robert G. (2013) Shear degradation of molecular, crystalline, and granular structures of starch during extrusion. Starch-Staerke, 66 7-8: 595-605. doi:10.1002/star.201300201

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Author Li, Ming
Hasjim, Jovin
Xie, Fengwei
Halley, Peter J.
Gilbert, Robert G.
Title Shear degradation of molecular, crystalline, and granular structures of starch during extrusion
Journal name Starch-Staerke   Check publisher's open access policy
Translated journal name Starch/Starch
Language of Journal Name ger
ISSN 0038-9056
Publication date 2013-12-19
Year available 2014
Sub-type Article (original research)
DOI 10.1002/star.201300201
Open Access Status Not Open Access
Volume 66
Issue 7-8
Start page 595
End page 605
Total pages 11
Place of publication Weinheim, Germany
Publisher Wiley - V C H Verlag
Language eng
Formatted abstract
This work describes the first investigation of starch degradation during extrusion occurring at multiple structural levels and explains the effects of the thermal and mechanical energy of extrusion. Investigated samples comprised starches with a range of amylose contents and of glycerol/water plasticizer contents. Structural analysis was performed using size-exclusion chromatography, XRD and light microscopy. The (branch) chain length distribution did not show apparent changes upon either thermal or mechanical energy treatment. Statistical analysis showed that mechanical energy played a dominant role in reducing starch molecular size and degree of starch crystallinity, while thermal energy only partially gelatinized starch granules with negligible effect on molecular size. The rigid crystallites of amylopectin in starch granules are more susceptible to shear degradation than the flexible amorphous amylose. Previous studies did not draw quantitative conclusions as to the relative importance of these two types of energy in extrusion on starch structural degradation. This mechanistic understanding from multi-level characterization is helpful to design the processing of starch-based biopolymers with improved functional properties.
Keyword Extrusion
Mechanical energy
Molecular structure
Thermal energy
Q-Index Code C1
Q-Index Status Confirmed Code
Institutional Status UQ
Additional Notes Article first published online: 19 DEC 2013

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Created: Fri, 17 Jan 2014, 00:12:08 EST by Cathy Fouhy on behalf of Qld Alliance for Agriculture and Food Innovation