Effect of different proportions of glycerol and D-mannitol as plasticizer on the properties of extruded corn starch

Xin Xu; Xin Xu; Bin Wang; Wei Gao; Wei Gao; Jie Sui; Jianfei Wang; Bo Cui; Bo Cui

doi:10.3389/fnut.2023.1335812

Frontiers in Nutrition (Jan 2024)

Effect of different proportions of glycerol and D-mannitol as plasticizer on the properties of extruded corn starch

Xin Xu,
Xin Xu,
Bin Wang,
Wei Gao,
Wei Gao,
Jie Sui,
Jianfei Wang,
Bo Cui,
Bo Cui

Affiliations

Xin Xu: State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
Xin Xu: School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
Bin Wang: Department of Food Science and Engineering, Shandong Agricultural University, Taian, China
Wei Gao: State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
Wei Gao: School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China
Jie Sui: Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
Jianfei Wang: Shandong Academy of Agricultural Sciences, Jinan, Shandong, China
Bo Cui: State Key Laboratory of Biobased Material and Green Papermaking, Qilu University of Technology, Shandong Academy of Sciences, Jinan, China
Bo Cui: School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong, China

DOI: https://doi.org/10.3389/fnut.2023.1335812
Journal volume & issue: Vol. 10

Abstract

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In this study, thermoplastic starch (TPS) was prepared by melt extrusion process, in which glycerol and/or D-mannitol were used as plasticizers, and the effect of different glycerol/D-mannitol ratios (4:0, 3:1, 2:2, 1:3, and 0:4) on the physicochemical properties of the extruded starch samples was investigated. The short-range molecular order, crystallization, gelatinization, thermal stability, and thermal properties of the TPS samples were analyzed through attenuated total reflection-Fourier transform infrared (ATR-FTIR) spectroscopy, X-ray diffraction (XRD), rapid visco analysis (RVA), differential scanning calorimetry (DSC), and thermogravimetric analysis (TGA). The results showed that the crystallinity and short-range molecular order of the TPS samples increased with increasing glycerol content. Conversely, the water absorption index (WAI) and water solubility index (WSI) of the TPS samples decreased with increasing glycerol content. In addition, the TPS samples with higher glycerol content exhibited higher gel and thermal stabilities. This study provides a theoretical basis for starch extrusion and plasticization in the preparation of TPS-based materials with specific properties.

Published in Frontiers in Nutrition

ISSN: 2296-861X (Online)
Publisher: Frontiers Media S.A.
Country of publisher: Switzerland
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.frontiersin.org/journals/nutrition/

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