Effect of Plasticizers on Properties
In addition to high temperature and shear, the presence of plasticizers is essential in the TPS production process, to break the strong inter- and intra-molecular interactions of the starch chains. The properties of these plasticizers—their functional groups, molecular weight, thermal stability, and compatibility with the polymer, among others—play an important role in the production of TPS.
Effect of plasticizers on properties of pregelatinised starch acetate
Plasticizer 1. Introduction Film coating is a technique widely used to improve aesthetic of dosage forms, to mask unpleasant taste and smell, to prolong the drug release, to obtain gastro-resistant forms and to provide physical protection to the tablet core increasing its resistance to rupture.
Effect of plasticizers on properties of pregelatinised starch acetate
The aim of this work was the study of the film forming ability of Amprac 01 aqueous dispersions and then the investigation of the influence of the addition of different plasticizers on the properties of the free films obtained by the solvent cast method. Section snippets Materials
Effect of Plasticizers on Properties, Retrogradation, and Processing
In addition to high temperature and shear, the presence of plasticizers is essential in the TPS production process, to break the strong inter- and intra-molecular interactions of the starch chains. The properties of these plasticizers—their functional groups, molecular weight, thermal stability, and compatibility with the polymer, among others—play an important role in the production of TPS.
Effect of plasticizers on properties of pregelatinised starch acetate
A morphological microscopical analysis (SEM) was performed to study surface properties of the films, while thermal analysis (DSC) was carried out to investigate the influence of different types of plasticizers on the glass transition temperature of the polymer.
- Can Pre-gelatinized starch be used in food industry?
- In this paper, the granule morphology, crystal structure, hydration and gelatinization properties of pre-gelatinized starch prepared by three common methods and their application in flour products were reviewed, which provides a theoretical basis for the application of pre-gelatinized starch in food industry.
- How does Pre-gelatinized starch affect the quality of flour products?
- Extruded and drum-dried pre-gelatinized starch showed serious structure destruction, significant increases in cold water solubility and cold paste viscosity, but relatively low hot paste viscosity. The properties of pre-gelatinized starch obtained by different methods are different, so do their effects on the quality of flour products.
- How did Pre-gelatinized starch change physicochemical properties?
- Pre-gelatinized starch prepared by spray drying, extrusion and drum drying, its structure and physicochemical properties changed significantly. Spray-dried pre-gelatinized starch still had good granule shape, but the increase of cold water solubility and cold paste viscosity was relatively small.
- Does Pre-gelatinized starch improve gel strength and viscosity of corn starch?
- Pre-gelatinization can improve the gel strength and viscosity of corn starch in cold water. The pre-gelatinized starch can improve the processing quality of noodles. It is positively correlated with the gel strength of pre-gelatinized starch and the viscosity of cold water.
- Does Pre-gelatinized starch improve water retention capacity?
- Pre-gelatinized starch has better water-retention capacity. The addition of a proper amount of pre-gelatinized starch in bread production can improve the water content of bread, thus reducing the hardness and increasing the cohesion of bread crumbs.
- Does pregelatinized starch affect rheological properties of dough?
- Fu, Che, Li, Wang, and Adhikari (2016) reported that the rheological properties of dough made from the pregelatinized starch in the granular state had increased storage (G′) and loss (G″) moduli but decreased sensitivity to the frequency compared to the parent starch.
