Crystal structure transformations in extruded starch plasticized with glycerol and urea

Crystal structure transformations in extruded starch plasticized with glycerol and urea

Cornstarch was processed on an extruder with glycerol and different contents of urea giving rise to samples named as SGU-0, SGU-1, SGU-5, and SGU-10. The gelatinization enthalpy Δ H gel , calculated by DSC, indicated that the mixture of glycerol and urea seems to better plasticize the starch than gl...

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Bibliographic Details
Published in:Polymer bulletin (Berlin, Germany) Vol. 77; no. 9; pp. 4971 - 4992
Main Authors: Gamarano, Daniel de S., Pereira, Iaci Miranda, da Silva, Mercês C., Mottin, Artur C., Ayres, Eliane
Format: Journal Article
Language:English
Published: Berlin/Heidelberg Springer Berlin Heidelberg 01-09-2020
Springer Nature B.V
Subjects:
Characterization and Evaluation of Materials
Chemistry
Chemistry and Materials Science
Complex Fluids and Microfluidics
Cooling
Crystal structure
Crystallinity
Crystallites
Crystallization
Electron microscopes
Enthalpy
Extrusion
Fourier transforms
Glycerol
Organic Chemistry
Original Paper
Physical Chemistry
Polymer Sciences
Recrystallization
Scanning electron microscopy
Soft and Granular Matter
Spectrum analysis
Ureas
Vibration
X-ray diffraction
Brazil
United States > US
Urea
Extrusion
Thermoplastic starch
XRD
Crystal structure
SAXS
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Summary:Cornstarch was processed on an extruder with glycerol and different contents of urea giving rise to samples named as SGU-0, SGU-1, SGU-5, and SGU-10. The gelatinization enthalpy Δ H gel , calculated by DSC, indicated that the mixture of glycerol and urea seems to better plasticize the starch than glycerol alone. XRD was used to identify the changes in the crystal structure of native starch after extrusion processing. XRD diffractograms indicated the presence of both residual native crystallinity and processing-induced crystallinity. The morphology observed by SEM was compatible with the presence of residual crystals and recrystallization, as suggested by XRD analysis. SAXS experiments pointed out the minute amount of B-type crystallites in the samples with urea, probably due to the hydrophilic character of urea, which contributes to starch hydration.
ISSN:0170-0839
1436-2449
DOI:10.1007/s00289-019-02999-2