Melt Rheology of Thermoplastic Starch
Abstract
The use of starch as a thermoplastic material is a recent development. An understanding of the rheology of thermoplastic starch melts is needed in order to understand the effects of processing on structure/property relationships. This article discusses the effects of temperature, moisture content, molecular weight reduction (hydrolysis), and low molecular weight additives on the behavior of thermoplastic starch melts. Thermoplastic starch melts exhibit power law behavior. The melt viscosity decreases with increasing temperature, moisture content, and decreasing molecular weight. Low molecular weight additives also reduce the viscosity. Glycerol monostearate slightly increases the melt viscosity. This effect is attributed to the formation of helical inclusion complexes which are stable at the extrusion temperatures. The power law index and the rate of change in viscosity with temperature of thermoplastic starch melts are similar to those of synthetic polymers.
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Proteins and other components such as NSP affect both the degree of gelatinization during food processing and the digestion of starch.
“Proteins and other components (such as NSP) affect both the degree of gelatinization during food processing and the digestion of starch (Willett et al., 1994; Giacco et al., 2001).”
From Role of polysaccharides in food, digestion, and health (2017) · cites this paper as Willett et al., 1994
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Role of polysaccharides in food, digestion, and health
Lovegrove, A., Edwards, C. H., De Noni, I., Patel, H., El, S. N., Grassby, T., Zielke, C., Ulmius, M., Nilsson, L., Butterworth, P. J., et al. (2017) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2014.939263 · Cited by 606 · see citing works
“Proteins and other components (such as NSP) affect both the degree of gelatinization during food processing and the digestion of starch (Willett et al., 1994; Giacco et al., 2001).”
Background
- Authors
- Willett, J. L., Jasberg, B. K., & Swanson, C. L.
- Affiliations
- Agricultural Research Service (US)
- Venue
- ACS Symposium Series
- Publisher
- American Chemical Society
- Published
- 1994-05-05
- Pages
- 50-68
- ISSN
- 0097-6156 (ISSN-L)
- 1947-5918
- OpenAlex
- W2484038770
- Cited by
- 26
- References
- 0
- Citations by year
- 2025: 2 · 2021: 2 · 2017: 1 · 2015: 4 · 2014: 1 · 2013: 1 · 2012: 1
- FWCI
- 0.00
- Type
- conference paper
- Language
- en
- Open access
- closed
- Locations
- ACS symposium series (publishedVersion)
- Topics
- Physical Sciences › Chemical Engineering › Fluid Flow and Transfer Processes › Rheology and Fluid Dynamics Studies
- Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
- Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
- Keywords
- thermoplastic starch, melt rheology, power-law behavior, melt viscosity, temperature-dependent viscosity, moisture content, starch hydrolysis, molecular weight reduction, low molecular weight additives, glyceryl monostearate, extrusion, structure-property relationships
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