Prediction of the Glass Transition Temperature on Extruded Waxy Maize and Rice Starches in Presence of Glycerol

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dc.catalogadorpva
dc.contributor.authorEnrione, Javier
dc.contributor.authorOsorio, Fernando
dc.contributor.authorPedreschi Plasencia, Franco
dc.contributor.authorHill, Sandra
dc.date.accessioned2025-04-14T20:15:24Z
dc.date.available2025-04-14T20:15:24Z
dc.date.issued2010
dc.description.abstractPolymer science approach has shown to be useful to understand the structural complexity of food systems. This work looks at the effect of glycerol (5%, 10%, and 20% (dry weight basis)) on the glass transition temperature (Tg) of a starchy matrix determined by DSC and its prediction using Ten-Brinke-Karasz equation. Waxy maize starch (WMS) and rice starch (RS) systems were prepared by thermomechanical extrusion. A decrease in Tg, from similar to 170 to similar to 25 A degrees C, was detected for both starches (0% glycerol) when the moisture increased from 5% to 25% (wet weight basis (wb)). When glycerol was added, a further decrease in Tg was obtained. Tg was reduced from 120 to 60 A degrees C and 45 A degrees C for 10% and 20% glycerol, respectively, at a moisture content of 10% (wb). A direct comparison between starches with similar composition showed equal Tg (P > 0.05). The modeling for the control samples (0% glycerol) gave a Delta Cp similar to aEuro parts per thousand 0.4 Jg(-1) K-1 for WMS and RS and similar to 1.9 Jg(-1) K-1 for water. These values can be explained by the well-known Tg dependence on degree of polymerization and molecular weight. When the glycerol concentration was increased, an increase was observed, Delta Cp similar to aEuro parts per thousand 0.6 Jg(-1) K--1,K- for both starches and similar to 2.8 Jg(-1) K-1 for water. This behavior would indicate an overestimation in the plasticizing effect of glycerol due to the possible occurrence of polyol-rich fractions in the extruded samples.
dc.description.funderFONDECYT
dc.format.extent6 páginas
dc.fuente.origenORCID
dc.identifier.citationEnrione J, Osorio F, Pedreschi F, Hill S. Enrione, J., Osorio, F., Pedreschi, F. and Hill S. (2010). Prediction of the glass transition tem-perature on extruded waxy maize and rice starches in presence of glycerol. Food And Bioprocess Technology. 2010;0(3):791-796.
dc.identifier.doi10.1007/s11947-010-0345-1
dc.identifier.eissn1935-5149
dc.identifier.issn1935-5130
dc.identifier.urihttps://doi.org/10.1007/s11947-010-0345-1
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/103234
dc.identifier.wosidWOS:000284069700002
dc.information.autorucEscuela de Ingeniería; Pedreschi Plasencia, Franco; 0000-0003-0599-8466; 18770
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final796
dc.pagina.inicio791
dc.publisherSpringer Nature
dc.revistaFood and Bioprocess Technology
dc.rightsacceso restringido
dc.subjectTg
dc.subjectGlycerol
dc.subjectWaxy maize starch
dc.subjectRice starch
dc.subjectStarch extrudates
dc.subjectDSC
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.titlePrediction of the Glass Transition Temperature on Extruded Waxy Maize and Rice Starches in Presence of Glycerol
dc.typeartículo
dc.volumen3
sipa.codpersvinculados18770
sipa.trazabilidadORCID;2025-04-14
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