Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 309216
Title The influence of polyols on the molecular organization in starch-based plastics
Author(s) Smits, A.L.M.; Hulleman, S.H.D.; Soest, J.J.G. van; Feil, H.; Vliegenthart, J.F.G.
Source Polymers for advanced technologies 10 (1999)10. - ISSN 1042-7147 - p. 570 - 573.
DOI https://doi.org/10.1002/(sici)1099-1581(199910)10:10<570::aid-pat909>3.0.co;2-m
Department(s) Agrotechnological Research Institute
Publication type Refereed Article in a scientific journal
Publication year 1999
Abstract The effect of processing temperature and time on the B-type crystallinity of thermoplastic starch was studied by recording X-ray diffractograms of conditioned, compression molded starch systems containing glycerol and water as plasticizers at a ratio of 100:30:56 (w/w/w). Initial recrystallization, developed during molding, was investigated further on similar amorphous potato starch and potato amylopectin systems. The crystallinity prior to processing does not influence the recrystallization, though residual (granular) crystallinity, present due to incomplete melting, increases the total crystallinity. After molding at high temperatures (>160°C), amylose is mainly responsible for initial recrystallization in the B-type lattice. The observed degree of recrystallization, however, cannot be due to amylose crystallization alone. Amylose seems to serve as a nucleus for crystallization of amylopectin or amylose-amylopectin co-crystallization takes place. Thermally induced starch polysaccharide-glycerol interactions were investigated on mixtures of dried starch and glycerol using differential scanning calorimetry and solid-state nuclear magnetic resonance spectroscopy. An exothermal transition was observed after which the mobility of glycerol was decreased significantly. This indicated the development of a strong polysaccharide-glycerol interaction in the absence of water. Copyright
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