Interaction between dry starch and plasticisers glycerol or ethylene glycol, measured by differential scanning calorimetry and solid state NMR spectroscopy

A.L.M. Smits, P.H. Kruiskamp, J.J.G. van Soest, J.F.G. Vliegenthart

    Research output: Contribution to journalArticleAcademicpeer-review

    79 Citations (Scopus)

    Abstract

    The interaction of crystalline amylose and of crystalline and amorphous amylopectin with the plasticisers glycerol or ethylene glycol in the absence of water was studied, by using differential scanning calorimetry (DSC) and solid state nuclear magnetic resonance (NMR) spectroscopy. Upon heating starch freshly mixed with plasticisers, a strong exothermal interaction enthalpy of ¿H¿35 J/g was detected by DSC. At room temperature glycerol interacts mainly with the amorphous starch regions, the interaction taking 8 days to reach equilibrium. For ethylene glycol the interaction is faster, taking four days to reach equilibrium, and the rate is not affected by crystallinity. Ethylene glycol interacts in a more ordered manner with amorphous than with crystalline material, resulting in a narrower ethylene glycol cross-polarisation magic angle spinning (CP/MAS) signal when equilibrium is reached at room temperature. Upon heating, more glycerol or ethylene glycol is immobilised, but in a less ordered manner than upon storage at room temperature. This results in a more intense, but broader plasticiser CP/MAS signal upon heating. Interaction in a more ordered manner probably implies interaction with more of the hydroxy groups of the plasticiser. The polysaccharide mobility is increased more when the plasticiser interacts in a more ordered manner, as observed by small starch signals in HP/DEC spectra.
    Original languageEnglish
    Pages (from-to)409-416
    JournalCarbohydrate Polymers
    Volume53
    Issue number4
    DOIs
    Publication statusPublished - 2003

    Keywords

    • potato starch
    • molecular-organization
    • thermoplastic starch
    • glass-transition
    • retrogradation
    • saccharides
    • mixtures
    • barley
    • bread
    • phase

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