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starch storage modulus
Effect of plasticizer type on the storage modulus of SPS films with
The dynamic storage modulus and loss modulus were recorded as a function of temperature from ambient temperature (25°C) to 150°C, at a constant heating rate of 2°C/min. Sugar palm starch films
Viscoelastic Properties of Starch and Non-Starch
Concerning the control of retrogradation by adding guar gum, storage modulus (G'') for starch systems increases rapidly at very early stage of storage at 4°C. Short-term retardation of retrogradation is
Dough rheological properties from frequency sweep test. Storage modulus
Moreover, Renoldi et al. [57] stated that adding Psyllium fiber led to a lower peak value of storage modulus (G'') of dough, revealing differences in starch swelling of starch granules.
Methodology to predict the time-dependent storage modulus of
We present a methodology to predict the storage modulus (G '') of starch paste due to granule swelling, given the physical properties of the starch granule and
Influence of Storage Temperature on Starch Retrogradation and
Thus, a drop (ΔG′) in the storage modulus from a temperature sweep test (e.g., from 30 °C to 95 °C) is probably due to the short-range starch intermolecular interactions formed during retrogradation, while the values of the storage modulus at 30 °C (G′30) and 95 °C (G′95) reflect the overall starch intermolecular interactions and
Dynamic rheological measurements and analysis of starch gels
The storage modulus is much higher than the loss modulus. G′ shows almost no dependence on frequency (slope <0.05) and G″ exhibits a minimum Purity 660, and Purity NCS-A, respectively. The elastic modulus dominated the viscous modulus for all starch types and concentrations showing a typical gel behavior. No significant
Nitrogen plasma effect on the structural, thermal, and dynamic
The impact of temperature on the storage modulus and loss modulus at 1 Hz for unirradiated and irradiated PVA/starch/GO nanocomposite is shown in Fig. 9a, b. The storage modulus reduced as temperature increased and had three separate zones. The first was a glassy zone with a high module attributed to the reduction of the chains''
Enhancement of Fe(III) to electro-response of starch hydrogel
Effects of concentrations of Fe 3+ on the storage modulus (G) of starch hydrogels. Figure 10 shows the G of hydrogels as a function of concentration of Fe 3+ under various electric fields. The three curves a, b, and c in the figure represent G of the hydrogels under the electric field of 0 kV mm −1, 0.4 kV mm −1, and 0.8 kV·mm −1
Structure and Physicochemical Properties of Starch
The storage modulus (G′), loss modulus (G″), and the loss tangent (tan δ = ratio of G″/G′) are commonly used to represent the viscoelastic properties of starch.
Characterization of storage modulus of starch
@article{Desam2021CharacterizationOS, title={Characterization of storage modulus of starch suspensions during the initial stages of pasting using Stokesian dynamics simulations}, author={Gnana Prasuna Desam and Nader Laal Dehghani and Ganesan Narsimhan and Vivek Narsimhan}, journal={Food Hydrocolloids}, year={2021},
The effects of blend ratio and storage time on thermoplastic starch
After three months of storage at 30 °C, the tensile strength and secant modulus at 2% strain of TPS/PBAT films increased due to recrystallization of both TPS
Physical and mechanical properties of alginate based composite gels
Stronger and brittle gels (Young''s modulus Alg+20% starch = 7.7 × 10 4 kPa, and Alg+30% starch = 6.2 × 10 4 kPa. Strain at failure (80% deformation) Alg+20% starch = 10% and Alg+30%starch = 2.5%) (filled gel) Silva et al. (2014) reported that the blending of soy protein isolate with alginate beads increased storage modulus (E'') of the
Gʹ (Storage modulus) of starch mixtures during temperature
Moreover, SG starch exhibited higher storage modulus, loss modulus, slowly digestible starch contents, and resistant starch contents than IG. Our results revealed a great
Physicochemical, thermal and rheological properties of starches
where: G′ – storage modulus [Pa]; G″ – loss modulus is the factor that affects clarity of the starch paste after storage, because it determines the interactions between the polymer chains in starch. Table 1. Physicochemical properties of
Effect of molecular structure changes during starch gelatinization
Zeng, Chen, Chen, and Zheng (2021) also reported that the storage modulus and τf of starch gel were associated with the change in crystal structure during starch gelatinization, which significantly affects its extrusion process and self-supporting properties during 3D printing. It is clear that the molecular structure, especially the starch
Influence of oxidized starch on the properties of thermoplastic starch
The addition of oxidized starch lowered the storage modulus and glass transition temperature ( Tg) of thermoplastic starch, decreasing Tg from 34.1 to 30 °C when 10 wt% OS117% was added. The thermal stability of blending was improved by adding oxidized starches, i.e. when 5 wt% OS70% was added, T5% increased from 134 to 156 °C.
Modulating storage stability of binary gel by adjusting the
The storage modulus, G′, reflected starch granule swelling due to water absorption and loss of intramolecular crystalline structure and the breakdown of the starch granules into a viscoelastic paste (Yousefi & Razavi, 2015). As shown in Fig. 3, the gelatinization process of the sample could be divided into three stages. In the early
Storage retrogradation behavior of sorghum, maize and rice starch
Storage modulus values (G′) were approximately 100 times larger than loss modulus values (G″) for initial starch gels; thus, rheological properties of tested gels indicated the more solid-like behavior of these materials (Table 4). Storage modulus increased during storage following a linear trend, but with differing slopes (Fig. 2).
Characterization of storage modulus of starch
The study will measure the storage modulus of different starch suspensions under heating at volume fractions between 0.4 < φ < 0.6, as these volume
Full article: Steady and dynamic shear rheology of starches from
The dynamic rheological properties, such as storage modulus (G''), loss modulus (G''''), and loss factor (tan δ), were determined for starches. Starch suspension
Full article: Steady and dynamic shear rheology of starches from
The dynamic rheological properties, such as storage modulus (G''), loss modulus (G''''), and loss factor (tan δ), were determined for starches. Starch suspension of 15% (w/w) concentration was loaded onto the ram of the rheometer and covered with a thin layer of low density silicon oil (to minimize evaporation losses).
Biodegradable starch based nanocomposites with low water vapor
The addition of very small amounts of wMWCNTs to the starch matrix led to increased storage modulus values and decreased water vapor permeability, reaching an E′ value about 100% higher and a WVP value almost 43% lower than that of the matrix in the composite with only 0.055 wt% of carbon nanotubes.
Highly branched starch accelerates the restoration of edible
The storage modulus (G′) and loss modulus (G″), in general, represented mechanical energy and viscous modulus, respectively (Cham & Suwannaporn, 2010). Rice gel, as shown in Fig. 5 A–C and Table 4, is a typical strong gel, as indicated by its relative independence on the frequency of G′ (slope < 0.05), and the magnitude of G′
Rheological and textural properties of emulsion-filled gel based
The dynamic rheological behaviours of ERS-EFGs prepared with native starch, and hydrolyzed starches are shown in Fig. 1. The results showed that the storage modulus (G′) was higher than the loss modulus (G″) throughout the whole frequency range (0–60 rad/s), which suggests all samples displayed gel like behaviour.
Physicochemical, thermal and rheological properties of starches
The aim of this work was to characterize physicochemical, thermal and rheological properties of starches isolated from malting barley varieties. The analyzed
Removing surface proteins promote the retrogradation of wheat starch
Removing proteins increased the storage modulus and setback viscosity of starch paste. • Recrystallinity of NaOH-treated and SDS-treated starch gels was higher than native one. • SDS treatment promoted retrogradation enthalpy from 3.5 J/g to 5.3 J/g. • Firmness increased from 261g for native starch to 357g for SDS-treated starch after
Influence of Storage Temperature on Starch Retrogradation and
For pure starch hydrogels, storage moduli (G′) are positively related to the quantity and ordering of intermolecular interactions, whereas elastic moduli (G″) are controlled by the energy consumption from the friction and movement of starch molecules during the rheological test [20,21,22,23].
Characterization of starch based nanocomposites | Journal of
The storage modulus of the starch film and nanocomposites as a function of temperature is given in logarithmic scale in Fig. 12a. In Table 3 the calculated storage modulus at 25 °C and 60 °C is given. The CNW nanocomposite showed an improved storage modulus above room temperature compared to the starch film.
Characterization of storage modulus of starch
We present a methodology to predict the storage modulus (G'') of starch paste due to granule swelling, given the physical properties of the starch granule and temperature history. This was tested
Phase separation affects the rheological properties of starch
Owing to phase separation, it was presumed that "wall slip" occurred between the binder, starch granule, and actomyosin. The blended dough containing 30% of the added actomyosin (R 3) showed the best recovery ability and the weakest molecular interaction (interaction type Z′ = 0.40 for storage modulus G′ and 0.31 for loss modulus G
The effects of blend ratio and storage time on thermoplastic starch
Increased TPS tensile strength and secant modulus at 2% strain along with reduced elongation at break suggest continued hardening and embrittlement with storage duration, the result of free volume reduction and starch chain recrystallization [19, 20, 22]. TPS/PBAT blend tensile strength and secant modulus at 2% strain increments were
Green, tough, and heat-resistant: A GDL-induced strategy for starch
Starch, abundant in hydroxyl groups, offers versatile opportunities in hydrogel formation. Corn starch (CS) is divided into high amylose corn starch, normal corn starch, and waxy corn starch due to the different amylose content. Concurrently, the storage modulus (G'') consistently surpassed the loss modulus (G"), indicating that the GDL
Relationship between Structure and Rheology of Hydrogels for
Compared to potato starch, the storage and loss moduli are almost constant after the gelatinization peak temperature, indicating that the chestnut starch is more stable. After gradual cooling, it was also determined that the G'' and G" values had marginally increased; therefore, it was concluded that the hydrogel is reinforced after
Viscoelastic Properties of Starch and Non-Starch
Concerning the control of retrogradation by adding guar gum, storage modulus (G'') for starch systems increases rapidly at very early stage of storage at 4°C. Short-term retardation of retrogradation is also suggested, because the gelled fraction in the system is reduced with the addition of guar gum (loss targent increase). This happens
Tailoring the morphology and properties of starch
Representative dependences of storage modulus (G'', filled points) and loss modulus (G'''', open points) as a function of shear strain at different retrogradation times for (a) potato-11 wt%-gels and (b) pea-5 wt%-gels. The critical strain is plotted vs. retrogradation time in Fig. 3 b for the studied starch gels. Opposite to the storage
Gʹ (Storage modulus) of starch mixtures during temperature
In general, a higher amylose content led to a stronger starch gel, whereas starch gels from storage of waxy starch pastes are soft with the absence of networks based on leached amylose (Ishiguro
Rheological, Pasting, and Textural Properties of Starch
Starch shows different deformation and flow characteristics under the action of external forces, which is called the rheological behavior of starch [].The elastic or storage modulus (G′), viscous or loss modulus (G″), and loss tangent (tan δ) are the main parameters that describe the rheological behavior of starch.A tan δ value of <1 means a
Soluble starch/whey protein isolate complex-stabilized high internal
The starch concentration of the starch solutions and starch/WPI complex solutions was 2.5%, 5.0%, 7.5% and 10.0% (w/v), respectively. The WPI concentration was fixed at 2.0%. All the solutions were adjusted to pH 7 by adding 0.1 M HCl or NaOH solution after preparation. Finally, the storage modulus (G′) and loss modulus (G″) of the
Rheological and textural properties of emulsion-filled gel
The dynamic rheological behaviours of ERS-EFGs prepared with native starch, and hydrolyzed starches are shown in Fig. 1.The results showed that the storage modulus (G′) was higher than the loss modulus (G″) throughout the whole frequency range (0–60 rad/s), which suggests all samples displayed gel like behaviour.
Effect of the addition of pregelatinized rice starch paste on the
A decrease in the storage modulus of RS gels after short-term storage was found after adding PRSP. The XRD results revealed that the retrogradation degree of RS gels with added PRSP was lower than in the absence of PRSP, suggesting that the addition of PRSP could restrain the long-term retrogradation of rice starch.
