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Manjeet S Chinnan - One of the best experts on this subject based on the ideXlab platform.
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preparation and properties of Rice Starch chitosan blend biodegradable film
Lwt - Food Science and Technology, 2008Co-Authors: Thawien Bourtoom, Manjeet S ChinnanAbstract:Abstract Biodegradable blend films from Rice Starch–chitosan were developed by casting film-solution on leveled trays. The influence of the ratio of Starch and chitosan (2:1, 1.5:1, 1:1, and 0.5:1) on the mechanical properties, water barrier properties, and miscibility of biodegradable blend films was investigated. The biodegradable blend film from Rice Starch–chitosan showed an increase in tensile strength (TS), water vapor permeability (WVP), lighter color and yellowness and a decreasing elongation at the break ( E ), and film solubility (FS) after incorporation of chitosan. The introduction of chitosan increased the crystalline peak structure of Starch film; however, too high chitosan concentration yielded phase separation between Starch and chitosan. The amino group band of the chitosan molecule in the FTIR spectrum shifted from 1541.15 cm −1 in the chitosan film to 1621.96 cm −1 in the biodegradable blend films. These results pointed out that there was a molecular miscibility between these two components. The properties of Rice Starch–chitosan biodegradable blend film and selected biopolymer and synthetic polymer films were compared; the results demonstrated that Rice Starch–chitosan biodegradable blend film had mechanical properties similar to the other chitosan films. However, the water vapor permeability of Rice Starch–chitosan biodegradable blend film was characterized by relatively lower water vapor permeability than chitosan films but higher than polyolefin.
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Preparation and properties of Rice Starch-chitosan blend biodegradable film
LWT - Food Science and Technology, 2008Co-Authors: Thawien Bourtoom, Manjeet S ChinnanAbstract:Biodegradable blend films from Rice Starch-chitosan were developed by casting film-solution on leveled trays. The influence of the ratio of Starch and chitosan (2:1, 1.5:1, 1:1, and 0.5:1) on the mechanical properties, water barrier properties, and miscibility of biodegradable blend films was investigated. The biodegradable blend film from Rice Starch-chitosan showed an increase in tensile strength (TS), water vapor permeability (WVP), lighter color and yellowness and a decreasing elongation at the break (E), and film solubility (FS) after incorporation of chitosan. The introduction of chitosan increased the crystalline peak structure of Starch film; however, too high chitosan concentration yielded phase separation between Starch and chitosan. The amino group band of the chitosan molecule in the FTIR spectrum shifted from 1541.15 cm-1in the chitosan film to 1621.96 cm-1in the biodegradable blend films. These results pointed out that there was a molecular miscibility between these two components. The properties of Rice Starch-chitosan biodegradable blend film and selected biopolymer and synthetic polymer films were compared; the results demonstrated that Rice Starch-chitosan biodegradable blend film had mechanical properties similar to the other chitosan films. However, the water vapor permeability of Rice Starch-chitosan biodegradable blend film was characterized by relatively lower water vapor permeability than chitosan films but higher than polyolefin. © 2007 Swiss Society of Food Science and Technology.
Thawien Bourtoom - One of the best experts on this subject based on the ideXlab platform.
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preparation and properties of Rice Starch chitosan blend biodegradable film
Lwt - Food Science and Technology, 2008Co-Authors: Thawien Bourtoom, Manjeet S ChinnanAbstract:Abstract Biodegradable blend films from Rice Starch–chitosan were developed by casting film-solution on leveled trays. The influence of the ratio of Starch and chitosan (2:1, 1.5:1, 1:1, and 0.5:1) on the mechanical properties, water barrier properties, and miscibility of biodegradable blend films was investigated. The biodegradable blend film from Rice Starch–chitosan showed an increase in tensile strength (TS), water vapor permeability (WVP), lighter color and yellowness and a decreasing elongation at the break ( E ), and film solubility (FS) after incorporation of chitosan. The introduction of chitosan increased the crystalline peak structure of Starch film; however, too high chitosan concentration yielded phase separation between Starch and chitosan. The amino group band of the chitosan molecule in the FTIR spectrum shifted from 1541.15 cm −1 in the chitosan film to 1621.96 cm −1 in the biodegradable blend films. These results pointed out that there was a molecular miscibility between these two components. The properties of Rice Starch–chitosan biodegradable blend film and selected biopolymer and synthetic polymer films were compared; the results demonstrated that Rice Starch–chitosan biodegradable blend film had mechanical properties similar to the other chitosan films. However, the water vapor permeability of Rice Starch–chitosan biodegradable blend film was characterized by relatively lower water vapor permeability than chitosan films but higher than polyolefin.
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Preparation and properties of Rice Starch-chitosan blend biodegradable film
LWT - Food Science and Technology, 2008Co-Authors: Thawien Bourtoom, Manjeet S ChinnanAbstract:Biodegradable blend films from Rice Starch-chitosan were developed by casting film-solution on leveled trays. The influence of the ratio of Starch and chitosan (2:1, 1.5:1, 1:1, and 0.5:1) on the mechanical properties, water barrier properties, and miscibility of biodegradable blend films was investigated. The biodegradable blend film from Rice Starch-chitosan showed an increase in tensile strength (TS), water vapor permeability (WVP), lighter color and yellowness and a decreasing elongation at the break (E), and film solubility (FS) after incorporation of chitosan. The introduction of chitosan increased the crystalline peak structure of Starch film; however, too high chitosan concentration yielded phase separation between Starch and chitosan. The amino group band of the chitosan molecule in the FTIR spectrum shifted from 1541.15 cm-1in the chitosan film to 1621.96 cm-1in the biodegradable blend films. These results pointed out that there was a molecular miscibility between these two components. The properties of Rice Starch-chitosan biodegradable blend film and selected biopolymer and synthetic polymer films were compared; the results demonstrated that Rice Starch-chitosan biodegradable blend film had mechanical properties similar to the other chitosan films. However, the water vapor permeability of Rice Starch-chitosan biodegradable blend film was characterized by relatively lower water vapor permeability than chitosan films but higher than polyolefin. © 2007 Swiss Society of Food Science and Technology.
Paul A Seib - One of the best experts on this subject based on the ideXlab platform.
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Rice Starch isolation by alkaline protease digestion of wet-milled Rice flour
Journal of Cereal Science, 2000Co-Authors: Namfone Lumdubwong, Paul A SeibAbstract:Alkaline protease digestion with a food-grade enzyme was used to produce Rice Starch from wet-milled Rice flour (WMRF). In a 3 x 3 factorial modelling experiment, recoveries of Starch and levels of protein contamination were determined at pH 8.5-10.0, protease levels of 0.5-1.5% (based on WMRF), and digestion times of 5.0-30.0 h. The following digestion conditions were kept constant; 55 °C with mild agitation, 34-37% (w/v) flour solids, and alkalinity to within ± 0.2 pH units. Regression equations with the three variables explained 92% and 98%, respectively, of the variances in Starch recovery and protein contamination. Upon digestion with 1.1% protease at pH 10.0 and 18.0 h, Starch recovery was 95% and protein contamination was 0.5%. Most hydrolysis of Rice protein occurred in the first 3-4 h of digestion as determined by the consumption of sodium hydroxide (NaOH). Rice Starch also was isolated by extraction of WMRF with c. 2.5 parts of 0.05 M NaOH at c. pH 12. The recovery of Starch was c. 10% higher with the protease method than with the NaOH method, and the effluents contained mostly amino acid salts as opposed to protein mixed with alkali. The Rice Starch isolated by protease digestion was lighter in appearance, contained more lipid, and gave a somewhat lower consistency after pasting. The raw materials used to isolate Rice Starch by the protease method were approximately twice as costly in 1996 as those in the NaOH method, principally because of the cost of the protease (55% of total). (C) 9000 Academic Press.
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Rice Starch isolation by alkaline protease digestion of wet milled Rice flour
Journal of Cereal Science, 2000Co-Authors: Namfone Lumdubwong, Paul A SeibAbstract:Abstract Alkaline protease digestion with a food-grade enzyme was used to produce Rice Starch from wet-milled Rice flour (WMRF). In a 3×3 factorial modelling experiment, recoveries of Starch and levels of protein contamination were determined at pH 8·5–10·0, protease levels of 0·5–1·5% (based on WMRF), and digestion times of 5·0–30·0 h. The following digestion conditions were kept constant; 55 °C with mild agitation, 34–37% (w/v) flour solids, and alkalinity to within ±0·2 pH units. Regression equations with the three variables explained 92% and 98%, respectively, of the variances in Starch recovery and protein contamination. Upon digestion with 1·1% protease at pH 10·0 and 18·0 h, Starch recovery was 95% and protein contamination was 0·5%. Most hydrolysis of Rice protein occurred in the first 3–4 h of digestion as determined by the consumption of sodium hydroxide (NaOH). Rice Starch also was isolated by extraction of WMRF with c. 2·5 parts of 0·05 m NaOH at c. pH 12. The recovery of Starch was c. 10% higher with the protease method than with the NaOH method, and the effluents contained mostly amino acid salts as opposed to protein mixed with alkali. The Rice Starch isolated by protease digestion was lighter in appearance, contained more lipid, and gave a somewhat lower consistency after pasting. The raw materials used to isolate Rice Starch by the protease method were approximately twice as costly in 1996 as those in the NaOH method, principally because of the cost of the protease (55% of total).
Jan A Delcour - One of the best experts on this subject based on the ideXlab platform.
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from sucrose to Starch granule to Starch physical behaviour a focus on Rice Starch
Carbohydrate Polymers, 2004Co-Authors: G. E. Vandeputte, Jan A DelcourAbstract:Abstract The diversity of the physical and consequently the functional behaviour of Starches, isolated from different Rice varieties, is related to their specific structures. The latter are directly related to the Starch biosynthetic pathway. To fully take advantage of the different functionalities of Starches from different Rice varieties and to design tailor-made Starches, it is important to gain insight into biosynthesis–structure–physical behaviour–functionality relations. In a first part of this review, Starch composition is described with a focus on Rice Starch. Secondly, current knowledge on Starch biosynthesis is discussed. This more specifically includes (i) the function of the Rice biosynthetic enzymes (i.e. adenosine diphosphate glucose pyrophosphorylases, synthases, branching and debranching enzymes), (ii) the effect of mutations on Rice Starch structure and, (iii) models for amylose and amylopectin synthesis. Thirdly, Starch structure [i.e. from granule (2–100 μm), to growth ring (120–500 nm), blocklet (20–500 nm), amorphous and crystalline lamellae (9 nm), and amylopectin and amylose chain levels (0.1–1.0 nm)] is dealt with. Finally, relations between Rice Starch structural aspects [i.e. amylopectin (core) chain length distributions] and physical behaviour (i.e. gelatinisation and amylopectin retrogradation as measured by differential scanning calorimetry) are studied.
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From sucrose to Starch granule to Starch physical behaviour: A focus on Rice Starch
Carbohydrate Polymers, 2004Co-Authors: G. E. Vandeputte, Jan A DelcourAbstract:The diversity of the physical and consequently the functional behaviour of Starches, isolated from different Rice varieties, is related to their specific structures. The latter are directly related to the Starch biosynthetic pathway. To fully take advantage of the different functionalities of Starches from different Rice varieties and to design tailor-made Starches, it is important to gain insight into biosynthesis-structure-physical behaviour-functionality relations. In a first part of this review, Starch composition is described with a focus on Rice Starch. Secondly, current knowledge on Starch biosynthesis is discussed. This more specifically includes (i) the function of the Rice biosynthetic enzymes (i.e. adenosine diphosphate glucose pyrophosphorylases, synthases, branching and debranching enzymes), (ii) the effect of mutations on Rice Starch structure and, (iii) models for amylose and amylopectin synthesis. Thirdly, Starch structure [i.e. from granule (2-100 μm), to growth ring (120-500 nm), blocklet (20-500 nm), amorphous and crystalline lamellae (9 nm), and amylopectin and amylose chain levels (0.1 - 1.0 nm)] is dealt with. Finally, relations between Rice Starch structural aspects [i.e. amylopectin (core) chain length distributions] and physical behaviour (i.e. gelatinisation and amylopectin retrogradation as measured by differential scanning calorimetry) are studied. © 2004 Elsevier Ltd. All rights reserved.
Joao Borges Laurindo - One of the best experts on this subject based on the ideXlab platform.
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biodegradable films based on Rice Starch and Rice flour
Journal of Cereal Science, 2010Co-Authors: Amanda B. Dias, Carmen M.o. Müller, Fabio D.s. Larotonda, Joao Borges LaurindoAbstract:Rice flour is a Starchy material with low-cost, because it can be produced from Rice that is broken during processing. The aim of this study was to develop biodegradable films based on Rice Starch and Rice flour, and to characterize their physicochemical, microscopic and mechanical properties. Films from Rice Starch and Rice flour were prepared by casting, with glycerol or sorbitol as plasticizer. SEM analysis of Starch and flour films revealed compact structures. Rice flour films prepared in the present work have similar mechanical properties to those of Starch based films. However, their water vapor permeabilities are two times higher than those of Starch based films. Films with sorbitol were less permeable to water and more rigid, while films with glycerol are more plasticized and have poorer water vapor barrier properties. Therefore, preparing edible films from Rice flour is a new alternative for using this raw material, which is sometimes much cheaper than commercial Starches.
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Biodegradable films based on Rice Starch and Rice flour
Journal of Cereal Science, 2010Co-Authors: Amanda B. Dias, C. M O M??ller, Carmen M.o. Müller, Fabio D.s. Larotonda, Joao Borges LaurindoAbstract:Rice flour is a Starchy material with low-cost, because it can be produced from Rice that is broken during processing. The aim of this study was to develop biodegradable films based on Rice Starch and Rice flour, and to characterize their physicochemical, microscopic and mechanical properties. Films from Rice Starch and Rice flour were prepared by casting, with glycerol or sorbitol as plasticizer. SEM analysis of Starch and flour films revealed compact structures. Rice flour films prepared in the present work have similar mechanical properties to those of Starch based films. However, their water vapor permeabilities are two times higher than those of Starch based films. Films with sorbitol were less permeable to water and more rigid, while films with glycerol are more plasticized and have poorer water vapor barrier properties. Therefore, preparing edible films from Rice flour is a new alternative for using this raw material, which is sometimes much cheaper than commercial Starches. ?? 2010 Elsevier Ltd. All rights reserved.
