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Analysis and Specification of Starch Granule Size Distributions
Published on: March 4, 2021
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How does temperature govern mechanisms of starch changes during extrusion?
Nicolas Logié1, Guy Della Valle2, Agnès Rolland-Sabaté3
1Institut Français des Matériaux Agro-Sourcés (IFMAS), 59650, Villeneuve d'Ascq, France; Ecole des Mines de Douai, Département TPCIM, 59508, Douai, France.
Carbohydrate Polymers
|January 22, 2018
Summary
Twin-screw extrusion of potato and pea starches revealed that increased mechanical energy reduced molar mass more in potato starch. Optimal processing conditions minimized crystallinity and favored melting, suggesting a solid-particle suspension model.
Area of Science:
- Food Science
- Materials Science
- Polymer Science
Background:
- Starch processing via extrusion is crucial for modifying its properties.
- Understanding the thermomechanical behavior of starch during extrusion is key to controlling its final structure and functionality.
- Potato and pea starches exhibit different structural characteristics, potentially influencing their response to extrusion.
Purpose of the Study:
- To investigate the effects of extrusion conditions on potato and pea starches.
- To analyze the changes in molar mass, crystallinity, and gelatinization of starches under varying thermomechanical stress.
- To elucidate the melting behavior of starch during twin-screw extrusion.
Main Methods:
- Twin-screw extrusion under controlled moisture and thermomechanical conditions.
- Analysis using asymmetrical flow field flow fractionation with light scattering.
- Characterization via X-ray diffraction, Differential Scanning Calorimetry (DSC), and light microscopy.
Main Results:
- Increased specific mechanical energy (SME) led to greater molar mass reduction in potato starch compared to pea starch, attributed to amylopectin's shear sensitivity.
- Crystallinity was absent when the temperature difference (ΔT = Tm - Te) was ≤ 0.
- Residual gelatinization enthalpy (ΔHg) decreased with increasing ΔT, and lower moisture content favored melting.
Conclusions:
- Starch melting during extrusion can be modeled as a suspension of solid particles in an amorphous matrix.
- Processing parameters like SME and moisture significantly impact starch structure and melting behavior.
- Potato starch appears more susceptible to shear-induced degradation than pea starch during extrusion.
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