A structural study of the self-association of different starches in presence of bacterial cellulose fibrils

P. Díaz-Calderón; E. Simone; A. I.I. Tyler; J. Enrione; T. Foster

doi:10.1016/j.carbpol.2022.119361

A structural study of the self-association of different starches in presence of bacterial cellulose fibrils

P. Díaz-Calderón^*, E. Simone, A. I.I. Tyler, J. Enrione, T. Foster

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

Abstract

A multi-analytical study was performed to analyse the effect of bacterial cellulose (BCF) on the self-association of starches with different amylose content (wheat, waxy-maize), assessing macrostructural properties (rheology, gel strength) and some nano and sub-nano level features (small and wide-angle X-ray scattering). Although pasting viscosities and G′ were significantly increased by BCF in both starches, cellulose did not seem to promote the self-association of amylose in short-range retrogradation. A less elastic structure was reflected by a 2–3-fold increase in loss factor (G″/G′) at the highest BCF concentration tested. This behavior agreed with the nano and sub-nano characterisation of the samples, which showed loss of starch lamellarity and incomplete full recovery of an ordered structure after storage at 4 °C for 24 h. The gel strength data could be explained by the contribution of BCF to the mechanical response of the sample. The information gained in this work is relevant for tuning the structure of tailored starch-cellulose composites.

Original language	English
Article number	119361
Pages (from-to)	119361
Journal	Carbohydrate Polymers
Volume	288
DOIs	https://doi.org/10.1016/j.carbpol.2022.119361
State	Published - 15 Jul 2022

Bibliographical note

Funding Information:
Authors would like to thank the financial support received from FONDECYT Grant N° 1191375 , REDES Grant N° 180089 and Fondo de Apoyo a la Investigación FAI UANDES . Experimental support in the assessment of mechanical properties carried out by Belén Astorga and Daniela Medina from the School of Nutrition and Dietetics of Universidad de los Andes, and quite valuable scientific discussions given by Dra. Laura Iturriaga (Universidad Nacional de Santiago del Estero, Argentina) are warmly acknowledged. We thank Diamond Light Source and beamline I22 for the award of beam time (proposal SM22659-1) and Professor Nick Terrill and Dr. Tim Snow for support. The Bragg Centre for Materials Research at the University of Leeds is also acknowledged. We would also like to dedicate this paper to Emeritus Professor John R. Mitchell who inspired the work, was co-author on our first publication in this series and built bridges between the UK and Chile.

Funding Information:
Authors would like to thank the financial support received from FONDECYT Grant N?1191375, REDES Grant N?180089 and Fondo de Apoyo a la Investigaci?n FAI UANDES. Experimental support in the assessment of mechanical properties carried out by Bel?n Astorga and Daniela Medina from the School of Nutrition and Dietetics of Universidad de los Andes, and quite valuable scientific discussions given by Dra. Laura Iturriaga (Universidad Nacional de Santiago del Estero, Argentina) are warmly acknowledged. We thank Diamond Light Source and beamline I22 for the award of beam time (proposal SM22659-1) and Professor Nick Terrill and Dr. Tim Snow for support. The Bragg Centre for Materials Research at the University of Leeds is also acknowledged. We would also like to dedicate this paper to Emeritus Professor John R. Mitchell who inspired the work, was co-author on our first publication in this series and built bridges between the UK and Chile.

Publisher Copyright:
© 2022 Elsevier Ltd

Keywords

Bacterial cellulose
Gel strength
Nanostructure
Retrogradation
Starch
Viscoelasticity

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10.1016/j.carbpol.2022.119361

Cite this

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title = "A structural study of the self-association of different starches in presence of bacterial cellulose fibrils",

abstract = "A multi-analytical study was performed to analyse the effect of bacterial cellulose (BCF) on the self-association of starches with different amylose content (wheat, waxy-maize), assessing macrostructural properties (rheology, gel strength) and some nano and sub-nano level features (small and wide-angle X-ray scattering). Although pasting viscosities and G′ were significantly increased by BCF in both starches, cellulose did not seem to promote the self-association of amylose in short-range retrogradation. A less elastic structure was reflected by a 2–3-fold increase in loss factor (G″/G′) at the highest BCF concentration tested. This behavior agreed with the nano and sub-nano characterisation of the samples, which showed loss of starch lamellarity and incomplete full recovery of an ordered structure after storage at 4 °C for 24 h. The gel strength data could be explained by the contribution of BCF to the mechanical response of the sample. The information gained in this work is relevant for tuning the structure of tailored starch-cellulose composites.",

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author = "P. D{\'i}az-Calder{\'o}n and E. Simone and Tyler, {A. I.I.} and J. Enrione and T. Foster",

note = "Funding Information: Authors would like to thank the financial support received from FONDECYT Grant N° 1191375 , REDES Grant N° 180089 and Fondo de Apoyo a la Investigaci{\'o}n FAI UANDES . Experimental support in the assessment of mechanical properties carried out by Bel{\'e}n Astorga and Daniela Medina from the School of Nutrition and Dietetics of Universidad de los Andes, and quite valuable scientific discussions given by Dra. Laura Iturriaga (Universidad Nacional de Santiago del Estero, Argentina) are warmly acknowledged. We thank Diamond Light Source and beamline I22 for the award of beam time (proposal SM22659-1) and Professor Nick Terrill and Dr. Tim Snow for support. The Bragg Centre for Materials Research at the University of Leeds is also acknowledged. We would also like to dedicate this paper to Emeritus Professor John R. Mitchell who inspired the work, was co-author on our first publication in this series and built bridges between the UK and Chile. Funding Information: Authors would like to thank the financial support received from FONDECYT Grant N?1191375, REDES Grant N?180089 and Fondo de Apoyo a la Investigaci?n FAI UANDES. Experimental support in the assessment of mechanical properties carried out by Bel?n Astorga and Daniela Medina from the School of Nutrition and Dietetics of Universidad de los Andes, and quite valuable scientific discussions given by Dra. Laura Iturriaga (Universidad Nacional de Santiago del Estero, Argentina) are warmly acknowledged. We thank Diamond Light Source and beamline I22 for the award of beam time (proposal SM22659-1) and Professor Nick Terrill and Dr. Tim Snow for support. The Bragg Centre for Materials Research at the University of Leeds is also acknowledged. We would also like to dedicate this paper to Emeritus Professor John R. Mitchell who inspired the work, was co-author on our first publication in this series and built bridges between the UK and Chile. Publisher Copyright: {\textcopyright} 2022 Elsevier Ltd",

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AU - Simone, E.

AU - Tyler, A. I.I.

AU - Enrione, J.

AU - Foster, T.

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AB - A multi-analytical study was performed to analyse the effect of bacterial cellulose (BCF) on the self-association of starches with different amylose content (wheat, waxy-maize), assessing macrostructural properties (rheology, gel strength) and some nano and sub-nano level features (small and wide-angle X-ray scattering). Although pasting viscosities and G′ were significantly increased by BCF in both starches, cellulose did not seem to promote the self-association of amylose in short-range retrogradation. A less elastic structure was reflected by a 2–3-fold increase in loss factor (G″/G′) at the highest BCF concentration tested. This behavior agreed with the nano and sub-nano characterisation of the samples, which showed loss of starch lamellarity and incomplete full recovery of an ordered structure after storage at 4 °C for 24 h. The gel strength data could be explained by the contribution of BCF to the mechanical response of the sample. The information gained in this work is relevant for tuning the structure of tailored starch-cellulose composites.

KW - Bacterial cellulose

KW - Gel strength

KW - Nanostructure

KW - Retrogradation

KW - Starch

KW - Viscoelasticity

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A structural study of the self-association of different starches in presence of bacterial cellulose fibrils

Abstract

Bibliographical note

Keywords

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