Plasticizing and antiplasticizing effects of water and polyols on a meat-starch extruded matrix

Journal of Food Science

Volumn 67, Issue 9, 2002, Pages 3396-3401

  Moraru, C I ^a   Lee, T C ^a   Karwe, M V ^a   Kokini, J L ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Antiplasticization; Extrusion; Glycerol; Meat; Plasticization; Propylene glycol; Starch; Water

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0036868052     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09596.x     Document Type: Article

References (30)

1. Anderson SL, Grulke EA, DeLassus EA, Smith PB, Kocher CW, Landes BG. 1995. A model for antiplasticization in polystyrene. Macromolecules 28(8):2944-2954.
2. Barrett A, Tsoubeli M, Maguire P, Beck Tan N, Conca C, Wang Y, Porter B, Taub I. 2000. Textural stability of intermediate-moisture extrudates: Effects of formulation. Cereal Chem 77(6):784-790.
3. Brent JL, Mulvaney SJ, Cohen C, Bartsch JA. 1997. Viscoelastic properties of extruded cereal melts. J Cereal Sci 26:313-328.
4. Cais RE, Nozomi M, Kawai M, Miyaki A. 1992. Antiplasticization and abrasion resistance of polycarbonates in the charge transport layer of an organic photo conductor. Macromolecules 25:4588.
5. Di Gioia L, Cuq B, Guilbert S. 1998. Effect of hydrophilic plasticizers on thermomechanical properties of corn gluten meal. Cereal Chem 75(4):514-519.
6. European Council for Plasticisers and Intermediates. 2002. The Mechanism of Plasticizer Action. . Brussels, Belgium: European Council for Plasticisers and Intermediates. Accessed Jan. 10, 2002.
7. Fontanet S, Davidou S, Dacremont C, Le Meste M. 1997. Effect of water on the mechanical behavior of extruded flat bread. J Cereal Sci 25:303-311.
8. Gaudin S, Lourdin D, Forsell PM, Colonna P. 2000. Antiplasticization and oxygen permeability of starch-sorbitol films. Carbohydr Polymers 43:33-37.
9. Gontard N, Guilbert S, Cuq JL. 1993. Water and glycerol as plasticizers affect mechanical and water vapor barrier properties of an edible wheat gluten film. J Food Sci 58:206-211.
10. Guerrero SJ. 1989. Antiplasticization and crystallinity in poly (vinyl chloride). Macromolecules 22(8):3480-3485.
11. Halek GW, Paik SW, Chang CLB. 1989. The effect of moisture content on mechanical properties and texture profile parameters of corn meal extrudates. J Texture Studies 20:43-55.
12. Jackson WR Jr., Caldwell JR. 1967. Anti palasticization II. Characteristics of antiplasticizers. J Appl Polymer Sci 11:211-226.
13. Kapsalis JG, Walker JE, Wolf M. 1970. A physicochemical study of the mechanical properties of low and intermediate moisture foods. J Texture Studies 1:464-483.
14. Lillie MA, Gosline JM. 1993. The effects of swelling solvents on the glass transition in elastin and other proteins. In: Blanshard JMV, Lillford PJ, editors. The Glassy State in Foods. Nottingham, U.K.: Nottingham University Press.
15. Lourdin D, Bizot H, Colonna, P. 1997. "Antiplasticization" in starch-glycerol films? J Appl Polymer Sci 63:1047-1058.
16. Lourdin D, Ring SG, Colonna P. 1998. Study of plasticizer-oligomer and plasticizer-polymer interactions by dielectric analysis: Maltose-glycerol and amylose-glycerol-water systems. Carbohydr Res 306:551-558.
17. Matveev Yul, Grinberg VY, Tolstoguzov VB. 2000. The plasticizing effect of water on proteins, polysaccharides and their mixtures, Glassy state of biopolymers, food and seeds. Food Hydrocoll 14:425-437.
18. Moates GK, Noel TR, Parker R, Ring SG. 2001. Dynamic mechanical and dielectric characterization of amylose-glycerol films. Carbohydr Polymers 44:247-253.
19. Moraru CI, Lee TC, Karwe MV, Kokini JL. 2002. Phase behavior of a meat-starch extrudate illustrated on a state diagram. J Food Sci 67(8):3026-3032.
20. Ngai KL, Rendell RW, Yee AF, Plazek DJ. 1991. Antiplasticization effects on a secondary relaxation in plasticized glassy carbohydrates. Macromolecules 24(1):61-67.
21. Peleg M. 1996. Mathematical characterization of the plasticizing and antiplasticizing effects of fructose on amylopectin. Cereal Chem 73(6):712-715.
22. Reidy GA, Heldman DR. 1972. Measurement of texture parameters of freeze-dried beef. J Texture Studies 3:218-226.
23. Roos Y, Karel M. 1991. Water and molecular weight effects on glass transitions in amorphous carbohydrates and carbohydrate solutions. J Food Sci 56(6):1676-1681.
24. Sears JK, Darby JR. 1982. The Technology of Plasticizers. New York: John Wiley & Sons. 1166 p.
25. Seow CC, Cheah PB, Chang YP. 1999. Antiplasticization by water in reduced-moisture foods. J Food Sci 64(4):576-581.
26. Shogren RL, Swanson CL, Thomson AR. 1992. Extrudates of corn starch with urea and glycols: Structure/mechanical property relations. Starch/Stärke 44:335-338.
27. Shuster M, Narkis M, Siegman A. 1994. Polymeric antiplasticization of polycarbonate with polycaprolactone. Polymer Engin Sci 34(2):1613-1618.
28. Simon PP, Ploehn HL. 2000. Modeling the effect of plasticizer on the viscoelastic response of crosslinked polymers using the tube-junction model. J Rheol 44(2):169-183.
29. Slade L, Levine H. 1991. Beyond water activity: Recent advances based on alternative approach to the assessment of food quality and safety. CRC Crit Rev Food Sci Nutr 30:115-360.
30. Vrentas JS, Duda JL, Ling HC. 1988. Antiplasticization and volumetric behavior in glassy polymers. Macromolecules 21(5):1470-1475.