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.

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Record number 380992
Title In situ compatibilization of starch-zein blends under shear flow
Author(s) Habeych Narvaez, E.A.; Goot, A.J. van der; Boom, R.M.
Source Chemical Engineering Science 64 (2009)15. - ISSN 0009-2509 - p. 3516 - 3524.
Department(s) Food Process Engineering
Publication type Refereed Article in a scientific journal
Publication year 2009
Keyword(s) corn starch - mediated oxidation - polymer blends - prediction - protein - water - strength - alcohols - kinetics
Abstract Starch-zein blends show poor adhesion between the two phases. Aldehyde starch was investigated as compatibilizer for these blends. Wheat starch was oxidized under mild conditions using sodium hypochlorite in the presence of the 2,2,6,6-tetramethylpiperidine-1-oxyl radical (TEMPO) and NaBr to prepare aldehyde starch. The oxidized starch was characterized by Nuclear Magnetic Resonance and Rapid Visco-Analyzer. Starch-zein blends plasticized with water and glycerol were prepared using simple shear flow in an in-house developed shearing device. Different zein ratios were tested to study the influence of aldehyde starch on the properties of the final material. The morphology of the blends was observed with confocal scanning laser microscopy and scanning electron microscopy. Tensile tests were used to evaluate the performance of the material. Both microscopy and tensile tests indicated that the blends had improved adhesion between the zein and starch phases, probably by reaction between the aldehyde groups in the starch molecules and zein. The aldehyde starch also influenced the properties of the starch matrix (higher viscosity, larger breakdown), which shows that physical or chemical crosslinks were formed inside the starch matrix
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