Film properties of hydroxypropyl starch

Starch/Staerke

Volumn 56, Issue 7, 2004, Pages 297-306

  Vorwerg, Waltraud ^a   Dijksterhuis, Jan ^b   Borghuis, Johannes ^b   Radosta, Sylvia ^a   Kröger, Anja ^c  

^a FRAUNHOFER INSTITUTE FOR APPLIED POLYMER RESEARCH   (Germany)

^b Emsland Stärke GmbH   (Germany)

^c MAX PLANCK INSTITUTE FOR POLYMER RESEARCH   (Germany)

Author keywords

HPSEC MALLS; Hydroxypropyl starch; Mechanical properties; Molar mass distribution; Static light scattering

Indexed keywords

MOLAR MASS DISTRIBUTION; SHEAR RATE; STATIC LIGHT SCATTERING;

COMPOSITION; ELASTIC MODULI; LIGHT SCATTERING; MACROMOLECULES; MOLECULAR STRUCTURE; MOLECULAR WEIGHT; PLASTIC FILMS; PROPYLENE; RHEOLOGY; SOLUTIONS; SUBSTITUTION REACTIONS; TENSILE STRENGTH; VISCOELASTICITY;

STARCH;

EID: 3242667729     PISSN: 00389056     EISSN: None     Source Type: Journal    
DOI: 10.1002/star.200300244     Document Type: Article

References (28)

1. S. Hizukuri: Polymodal distribution of the chain length of amylopectins, and its significance. Carbohydr. Res. 1986, 147, 342-347.
2. S. Hizukuri, Y. Takeda, M. Yasuda, A. Suzuki: Multi-branched nature of amylose and the action of debranching enzymes. Cerbohydr. Res. 1981, 94, 205-213.
3. C. C. Kesler, E. T. Hjermstad: US Pat. 2, 516, 633 (1950); Abstr. 44, 11142 a, b.
4. T. Tsuzuki: US Pat. 3, 378, 546 (1968); Abstr. 69, 38383.
5. M. W. Rutenberg, D. Solarek, in Starch Derivatives: Production and Technology (Eds. R. L. Whistler, J. N. BeMiller, E. F. Paschall) Academic Press, New York, 1984, 344-349.
6. J. N. BeMiller: Starch Modification: Challenges and prospects. Starch/Stärke 1997, 49, 127-131.
7. H. R. Kim, A. M. Hermansson, C. E. Eriksson: Structural characteristics of hydroxypropyl potato starch granules depending on their molar substitution. Starch/Stärke 1992, 44, 111-116.
8. N. Teramoto, T. Motoyama, R. Yosomiya, M. Shibata: Synthesis, thermal properties, and biodegradability of propyletherified starch. Eur. Polym. J. 2003, 39, 255-261.
9. J. V. Tuschoff: Hydroxypropylated starches, in Modified Starches: Properties and Uses (Ed. O. B. Wurzburg) CRC Press, Boca Raton, Fl., 1987, 90-95.
10. E. T. Hjermstad, T. Erling: Low-substituted hydroxyalkyl-starches, in Starch: Chemistry and Technology (Eds. R. L. Whistler, E. F. Paschall) Vol. II. Academic Press, New York, London 1967, 424-432.
11. P. A. M. Steeneken, E. Smith: Topochemical effects in the methylation of starch. Carbohydr. Res. 1991, 209, 239-249.
12. R. Kavitha, J. N. BeMiller: Characterization of hydroxypropylated potato starch. Carbohydr. Polym. 1998, 37, 115-121.
13. X. Shi, J. N. BeMiller: Aqueous leaching of derivatized amylose from hydroxypropylated common corn starch granules. Starch/Stärke 2002, 54, 16-19.
14. M. Wootton, X. Haryadi: Effect of starch type and preparation conditions on substituent distribution in hydroxypropyl starches. J. Cereal Sci. 1992, 15, 181-184.
15. S. I. El-Hinnawy, A. Fahmy, H. M. El-Saied, A. F. El-Shirbeeny, K. M. El-Sahy: Preparation and evaluation of hydroxyethyl starch. Starch/Stärke 1982, 34, 65-68.
16. J. Pal, R. S. Singhal, P. R. Kulkarni: Physicochemical properties of hydroxypropyl derivatives from corn and amaranth starch. Carbohydr. Polym. 2002, 48, 49-53.
17. B. M. N. M. Azemi, M. Wooton: Invitro digestibility of hydroxypropylmaize, waxy maize and high amylose maize starches. Starch/Stärke 1984, 36, 273-275.
18. F. F. Dias, H. Tekchandani, D. Mehta: Modified starches and their use by food industries. Indian Food Industry 1997, 16, 33-39.
19. R. Hoover, D. Hannonz, F. W. Sosulsk, : Effect of hydroxypropylation on thermal properties, starch digestibility and freeze thaw stability of field pea (Pisum sativum cv Trapper). Starch/ Stärke 1988, 40, 383-387.
20. E. M. Osman: Starch: Chemistry and technology, in Starch in the Food Industry, Vol.2 (Eds. R. L. Whistler, J. N. BeMiller, E. F. Paschall) Academic Press, New York 1967, 163-210.
21. A. C. Eliasson, H. R. Kim: Changes in rheological property of hydroxypropyl potato starch pastes during freeze-thaw treatments I: A rheological approach for evaluation of freeze-thaw stability. J. Texture Stud. 1992, 23, 27-285.
22. H. R. Kim, P. Muhrbeck, A. C. Eliasson: Changes in rheological properties of hydroxypropyl potato starch pastes during freeze thaw treatments. III. Effect of cooking conditions and concentration of the starch paste. J. Sci. Food Agric. 1993, 61, 109-116.
23. M. Wooton, A. Manatasathit: The influence of molar substitution on the water binding capacity of hydroxypropyl maize starches. Starch/Stärke 1984, 36, 207-208.
24. W. B. Roth, C. L. Mehltretter: Some properties of hydroxypropylated amylomaize starch films. Food Technol. 1967, 21, 72-74.
25. B. H. J. Zimm, Chem. Phys. 1948, 16 1093-1099.
26. G. C. J. Berry: Chem. Phys. 1966, 44 4550.
27. C. G. Biliaderis: Characterization of starch networks by small strain, in Developments in Carbohydrate Chemistry (Eds. R. J. Alexander, H. F. Zobel) The American Association of Cereal Chemists, St. Paul, Minnesota, USA, 1992, 87-136.
28. I. Rosalina, M. Bhattacharya: Dynamic rheological measurements and analysis of starch gels. Carbohydr. Polym. 2002, 48, 191-202.