Sorption and diffusional studies of extruded waxy maize starch-glycerol systems

Starch/Staerke

Volumn 59, Issue 1, 2007, Pages 1-9

  Enrione, Javier I ^a   Hill, Sandra E ^b   Mitchell, John R ^b  

^a Center for the Development of Nanoscience and Nanotechnology   (Chile)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

BET; DVS; GAB; Sorption isotherm; Tg

Indexed keywords

ATMOSPHERIC HUMIDITY; CROPS; DIFFUSION; LARGE SCALE SYSTEMS; MONOLAYERS; SORPTION; STARCH; TEXTURES; VAPORS;

HYGROSCOPIC NATURE; SHELF LIFE PROPERTIES; SORPTION ISOTHERM;

GLYCEROL;

CORN; DIFFUSION; GLYCEROL; HUMIDITY; MONOLAYERS; SORPTION; STARCH;

DAPHNE VIRUS S; ZEA MAYS;

EID: 33846434803     PISSN: 00389056     EISSN: 1521379X     Source Type: Journal    
DOI: 10.1002/star.200600557     Document Type: Article

References (39)

1. R. Sala, I. Tomka: Water uptake in partially frozen and plasticised starch. In The Glassy State in Foods (Eds. J. M. V. Blanshard, P. J. Lillford) University of Nottingham, Nottingham, 1993.
2. D. Lourdin, L. Coignard, H. Bizot, P. Colonna: Influence of equilibrium relative humidity and plasticiser concentration on the water content and glass transition of starch materials. Polymer 1997, 38, 5401-5406.
3. M. Kalichevsky, E. M. Jaroszkiewicz, S. Ablett, J. M. V. Blanshard, P. J. Lillford: The glass transition of amylopectin measured by DSC, DMTA and NMR. Carbohydr. Polym. 1992, 18, 77-88.
4. R. J. Nicholls, A. J. Appelqvist, A. P. Davies, S. J. Ingman, P. J. Lillford: Glass transition and the fracture behavior of gluten and starches within the glassy state. J. Cereal Sci. 1995, 21, 25-36.
5. J. J. G. Van Soest, D. De Wit, J. F. G. Vliegenthart: Mechanical properties of thermoplastic waxy maize starch. J. Appl. Polym. Sci. 1996, 61, 1927-1937.
6. M. Stading, Å. Rindlav-Westling, P. Gatenholm: Humidity-induced structural transitions in amylose and amylopectin films. Carbohydr. Polym. 2001, 45, 209-217.
7. S. Brunauer, P. H. Emmet, E. Teller: Adsorption of gases in multimolecular layers. J. Am. Chem. Soc. 1938, 60, 309-319.
8. J. Chirife, H. Iglesias: Equations for fitting water sorption isotherms of foods: Part 1 - a review. J. Food Tech. 1978, 13, 159-174.
9. S. T. Soekarto, M. P. Steinberg: Determination of binding energy for the three fraction of bound water, in Water Activity: Influences on Food Quality (Eds. L. B. Rockland, G. F. Stewart) Academic Press, New York, 1981.
10. A. H. Al-Muhtaseb, W. A. M. McMinn, T. R. A. Magee: Moisture sorption isotherm characteristics of foods products: A review. Food Bioprod. Process. 2002, 80, 118-128.
11. E. O. Timmermann: Multilayer sorption parameters: BET or GAB values? Colloids Surf., A 2003, 220, 235/260.
12. A. H. Al-Muhtaseb, W. A. M. McMinn, T. R. A. Magee: Water sorption isotherms of starch powders: Part 1: mathematical description of experimental data. J. Food Eng. 2004, 67, 297-307.
13. J. A. Fernández-Gutiérrez, E. San Martín- Martínez, F. Martínez-Bustos, A. Cruz-Orea: Physicochemical properties of casein-starch interaction obtained by extrusion process. Starch/Stärke 2004, 56, 190-198.
14. E. Quirijns, A. van Boxtel, W. van Loon, G. van Straten: An improved experimental and regression methodology for sorption isotherms. J. Sci. Food Agric. 2005 (a), 85, 175-185.
15. E. Quirijns, A. van Boxtel, W. van Loon, G. van Straten: Sorption isotherms, GAB parameters and isosteric heat of sorption. J. Sci. Food Agric. 2005 (b), 85, 1805-1814.
16. J. Crank: The Mathematics of Diffusion, 2nd ed.; Oxford University Press, Oxford, 1993; 414.
17. N. A. Peppas, L. B. Peppas: Water diffusion and sorption in amorphous macromolecular systems and foods. J. Food Eng. 1994, 22, 189-210.
18. N. A. Peppas, G. Sinclair: Anomalous transport of penetrants in glassy polymers. I. Colloid Polym. Sci. 1983, 267, 404-409.
19. H. M. Teoh, S. J. Schmidt, G. A. Day, J. F. Faller: Investigation of cornmeal components using dynamic vapour sorption and differential scanning calorimetry. J. Food Sci. 2001, 66, 434-440.
20. K. L. Vora, G. Buckon, D. Clapham: The use of dynamic vapour sorption and near infra-red spectroscopy (DVS-NIR) to study the crystal transition of theophylline and the report of a new solid-state transition. Eur. J. Pharm. Sci. 2004, 22, 97-105.
21. A. D. Roman-Gutierrez, S. Guilbert, B. Cuq: Distribution of water between wheat flour components: A dynamic water vapour adsorption study. J. Cereal. Sci. 2002, 36, 347-355.
22. J. N. Coupland, N. B. Shaw, F. J. Monahan, E. D. O'Riordan, M. O'Sullivan: Modelling the effect of glycerol on the moisture sorption behaviour of whey protein edible films. J. Food Eng. 2000, 43, 25-30.
23. A. McMinn Wendy, A. H. Al-Muhtaseb, T. R. A. Magee: Assessment of two and three-parameter Lewicki models for description of sorption phenomena of starch materials. J. Sci. Food Agric. 2004, 84, 1695-1700.
24. I. A. Farhat, J. M. V. Blanshard, J. R. Mitchell: The retrogradation of waxy maize starch extrudates: Effects of storage temperature and water content. Biopolymers 2000, 53, 411-422.
25. K. J. Zeleznak, R. C. Hoseney: The glass transition in starch. Cereal Chem. 1987, 64, 121.
26. L. Slade, H. Levine: The glassy state phenomenon in food molecules. In The Glassy State in Foods (Eds. J. M. V. Blanshard, P. J. Lillford) Nottingham University Press: Nottingham, 1993; pp 35-102.
27. L. N. Bell, T. P. Labuza: Moisture Sorption Practical Aspects of Isotherm Measurement and Use; AACC, St. Paul, MN, 2000.
28. C. Van den Berg: Development of BET-like models for sorption of water on foods, theory and relevance, in Properties of Water in Foods; N. A. Series (Eds. D. Simatos, J. L. Multon), Martinus Nijhoff Publishers, Dordrecht, 1985.
29. M. Peleg: Assessment of a semi-empirical four-parameter general model for sigmoid moisture sorption isotherms. J. Food Process Eng. 1993, 16, 21-37.
30. H. Bader, D. Goritz: Investigations of high amylose corn starch films. Part 2: Water Vapour Sorption. Starch/Stärke 1994, 46, 149-252.
31. R. Steebdam, W. Henderic, W. Frijkink, C. F. Lerk: Plasticisation of amylodextrin by moisture. Consequences for compactation behaviour and tablet properties. Eur. J. Pharm. Sci. 2001, 14, 245-254.
32. P. Myllärinen, R. Partanen, S. Jukka, P. Forssell: Effect of glycerol on behaviour of amylose and amylopectin films. Carbohydr. Polym. 2002, 50, 355-361.
33. C. Van den Berg, S. Bruin: Water activity and its estimation in food systems: Theoretical aspects, in Water Activity: Influences on Food Quality (Eds. L. B. Rockland, G. F. Stewart) Academic Press, New York, 1981, pp. 1-60.
34. A. Rudin: The Elements of Polymer Science and Engineering, 2nd ed., Academic Press, New York, 1999.
35. R. Parker, S. Ring: Diffusion in maltose-water mixtures at temperatures close to the glass transition. Carbohydr. Res. 1995, 273, 147-155.
36. R. M. Felder, G. S. Huvard: Permeation, diffusion, and sorption of gases and vapours, in Methods of Experimental Physics (Eds. L. Marton, C. Marton, R. Fava) Academic Press, New York, 1980, pp 315-377.
37. S. Roy, X. W. Xu, S. J. Park, K. M. Liechti: Anomalous moisture diffusion in viscoelastic polymers: Modelling and testing. J. Appl Mech. 2000, 67, 391-396.
38. M. Kuntz, P. Lavallee: Anomalous diffusion is the rule in concentration dependent diffusion process. J. Phys. D: Appl. Phys. 2004, 37, L5-L8.
39. J. S. Vrentas, J. L. Duda: Diffusion in polymer-solvent systems. III. Construction of Deborah number diagrams. J. Polym. Sci.: Polym. Phys. Ed. 1977, 15, 441-445.