Sorption behavior of mixtures of glycerol and starch

Javier I. Enrione; Sandra E. Hill; John R. Mitchell

doi:10.1021/jf062186c

Sorption behavior of mixtures of glycerol and starch

Javier I. Enrione^*, Sandra E. Hill, John R. Mitchell

^*Corresponding author for this work

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

65 Scopus citations

Abstract

Glycerol is often added to starches to plasticize the product, but the presence of glycerol may also affect the water content of the samples. To evaluate the effect of glycerol on the sorption properties of starches, waxy maize, rice, and wheat starch were thermomechanically extruded in the presence of glycerol. Sorption isotherms of these extruded samples were ascertained using dynamic vapor sorption (DVS). BET and GAB modeling showed a monolayer (m _o) significantly higher for waxy maize than for rice and wheat. Glycerol inclusion changed the model values, indicating reduction in sorption energy at the monolayer and restructuring of the multilayer. An interaction factor (ξ) based on weight fraction models was calculated. Differences in ξ were obtained when glycerol was added, varying from ∼0.9 for 5% glycerol to ∼0.8 for 20% glycerol, supporting the hypothesis of interactions between starch and this polyol.

Original language	English
Pages (from-to)	2956-2963
Number of pages	8
Journal	Journal of Agricultural and Food Chemistry
Volume	55
Issue number	8
DOIs	https://doi.org/10.1021/jf062186c
State	Published - 18 Apr 2007
Externally published	Yes

Keywords

BET
DVS
GAB
Glycerol
Interaction
Modeling
Sorption isotherm
Starch

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10.1021/jf062186c

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title = "Sorption behavior of mixtures of glycerol and starch",

abstract = "Glycerol is often added to starches to plasticize the product, but the presence of glycerol may also affect the water content of the samples. To evaluate the effect of glycerol on the sorption properties of starches, waxy maize, rice, and wheat starch were thermomechanically extruded in the presence of glycerol. Sorption isotherms of these extruded samples were ascertained using dynamic vapor sorption (DVS). BET and GAB modeling showed a monolayer (m o) significantly higher for waxy maize than for rice and wheat. Glycerol inclusion changed the model values, indicating reduction in sorption energy at the monolayer and restructuring of the multilayer. An interaction factor (ξ) based on weight fraction models was calculated. Differences in ξ were obtained when glycerol was added, varying from ∼0.9 for 5% glycerol to ∼0.8 for 20% glycerol, supporting the hypothesis of interactions between starch and this polyol.",

keywords = "BET, DVS, GAB, Glycerol, Interaction, Modeling, Sorption isotherm, Starch",

author = "Enrione, {Javier I.} and Hill, {Sandra E.} and Mitchell, {John R.}",

year = "2007",

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doi = "10.1021/jf062186c",

language = "English",

volume = "55",

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journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

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TY - JOUR

T1 - Sorption behavior of mixtures of glycerol and starch

AU - Enrione, Javier I.

AU - Hill, Sandra E.

AU - Mitchell, John R.

PY - 2007/4/18

Y1 - 2007/4/18

N2 - Glycerol is often added to starches to plasticize the product, but the presence of glycerol may also affect the water content of the samples. To evaluate the effect of glycerol on the sorption properties of starches, waxy maize, rice, and wheat starch were thermomechanically extruded in the presence of glycerol. Sorption isotherms of these extruded samples were ascertained using dynamic vapor sorption (DVS). BET and GAB modeling showed a monolayer (m o) significantly higher for waxy maize than for rice and wheat. Glycerol inclusion changed the model values, indicating reduction in sorption energy at the monolayer and restructuring of the multilayer. An interaction factor (ξ) based on weight fraction models was calculated. Differences in ξ were obtained when glycerol was added, varying from ∼0.9 for 5% glycerol to ∼0.8 for 20% glycerol, supporting the hypothesis of interactions between starch and this polyol.

AB - Glycerol is often added to starches to plasticize the product, but the presence of glycerol may also affect the water content of the samples. To evaluate the effect of glycerol on the sorption properties of starches, waxy maize, rice, and wheat starch were thermomechanically extruded in the presence of glycerol. Sorption isotherms of these extruded samples were ascertained using dynamic vapor sorption (DVS). BET and GAB modeling showed a monolayer (m o) significantly higher for waxy maize than for rice and wheat. Glycerol inclusion changed the model values, indicating reduction in sorption energy at the monolayer and restructuring of the multilayer. An interaction factor (ξ) based on weight fraction models was calculated. Differences in ξ were obtained when glycerol was added, varying from ∼0.9 for 5% glycerol to ∼0.8 for 20% glycerol, supporting the hypothesis of interactions between starch and this polyol.

KW - BET

KW - DVS

KW - GAB

KW - Glycerol

KW - Interaction

KW - Modeling

KW - Sorption isotherm

KW - Starch

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U2 - 10.1021/jf062186c

DO - 10.1021/jf062186c

M3 - Article

C2 - 17362027

AN - SCOPUS:34247571290

SN - 0021-8561

VL - 55

SP - 2956

EP - 2963

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 8

ER -

Sorption behavior of mixtures of glycerol and starch

Abstract

Keywords

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