Díaz-Calderón, P, Simone, E, Tyler, AII orcid.org/0000-0003-2116-1084 et al. (2 more authors) (2022) A structural study of the self-association of different starches in presence of bacterial cellulose fibrils. Carbohydrate Polymers, 288. 119361. ISSN 0144-8617
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.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2022 Elsevier Ltd. All rights reserved. This is an author produced version of an article published in Carbohydrate Polymers. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | Starch; Bacterial cellulose; Retrogradation; Viscoelasticity; Nanostructure; Gel strength |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 31 May 2022 14:21 |
Last Modified: | 28 Mar 2023 00:13 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.carbpol.2022.119361 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:187523 |
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