Calcium chloride effects on the glass transition of condensed systems of potato starch

Food Chemistry
Lillian ChuangStefan Kasapis

Abstract

The effect of calcium chloride on the structural properties of condensed potato starch undergoing a thermally induced glass transition has been studied using dynamic mechanical analysis and modulated differential scanning calorimetry. Extensive starch gelatinisation was obtained by hot pressing at 120°C for 7min producing materials that covered a range of moisture contents from 3.7% w/w (11% relative humidity) to 18.8% w/w (75% relative humidity). FTIR, ESEM and WAXD were also performed in order to elucidate the manner by which salt addition affects the molecular interactions and morphology of condensed starch. Experimental protocol ensured the development of amorphous matrices that exhibited thermally reversible glassy consistency. Both moisture content and addition of calcium chloride affected the mechanical strength and glass transition temperature of polymeric systems. Highly reactive calcium ions form a direct interaction with starch to alter considerably its structural properties via an anti-plasticizing effect, as compared to the polymer-water matrix.

References

Feb 7, 2001·Journal of Agricultural and Food Chemistry·A MizunoM Motoki
Jun 27, 2002·Journal of Agricultural and Food Chemistry·Ramazan KizilKoushik Seetharaman
Feb 1, 2003·International Journal of Biological Macromolecules·O SevenouJ R Mitchell
Aug 31, 2013·Carbohydrate Polymers·Enrique LukAlejandro J Müller
Apr 16, 2015·Food Chemistry·Lillian ChuangStefan Kasapis

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Citations

Oct 26, 2018·Journal of Microencapsulation·Gislaine Ferreira NogueiraRafael Augustus de Oliveira
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Stijn ReyniersJan A Delcour
Feb 20, 2018·Carbohydrate Polymers·Gislaine Ferreira NogueiraRafael Augustus de Oliveira

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