Skip to main content
SpringerLink
Log in

Effect of Water Content in Potato Amylopectin Starch on Microwave Foaming Process

  • Original Paper
  • Published:
Journal of Polymers and the Environment Aims and scope Submit manuscript

Abstract

In this study we investigated the role of the water content of extrudates had in foaming capacity and searched for the water content giving the greatest expansion of starch extrudates. Porous structures based on potato amylopectin starch were prepared by extrusion followed by a microwave foaming process. Starch was first extruded with water, in order to incorporate water in the granular structure and achieve gelatinization. Extrudates were conditioned at humidities ranging from 11% to 97%. The water content in the starch extrudates was studied by a water vapor sorption isotherm study. Extrudates were analyzed with light microscopy and wide angle X-ray scattering studies to determine degree of crystallinity. In the second step, extrudates were foamed in a microwave oven. As the water started to boil, it acted as a blowing agent, leaving a porous closed-cell starch structure. The densities and the expansion ratios of the foamed samples are determined. Porosity was studied with environmental scanning electron microscopy. Mechanical properties as a function of the surrounding humidity were analyzed with dynamic mechanical analysis. We found that the maximal degree of expansion was in extrudates conditioned at 33% and 54% RH and having water content of 11.2% and 13.4%, respectively. This level of water is sufficient to expand the extrudate to a maximum level but not high enough to plasticize the starch and cause cell collapse after treatment.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  1. Swinkels JJM (1985) Starch/Stärke 37:1

    Article  CAS  Google Scholar 

  2. Zobel HF (1988) Starch-Stärke 40:44

  3. Buleon A, Colonna P (1998) Int J Biol Macromol 23:85

    Article  CAS  Google Scholar 

  4. Lourdin D, Della Valle G, Colonna P (1995) Carbohydr Polym 27:261

    Article  CAS  Google Scholar 

  5. Shogren RL, Fanta GF, Doane WM (1993) Starch-Stärke 45:276

    Article  CAS  Google Scholar 

  6. Griffin GJL (1977) U.S. patent No. 4.021.388

  7. French D (1984) Organization of starch granules. In: Whistler RL, Bemiller JN, Paschall EF (eds) Starch chemistry amd technology 2nd edition. Academic Press, New York, USA, 184–247

    Google Scholar 

  8. Blanshard JMV(1987) Starch granule structure and function: a physiochemical approach. In: Galliard T (ed) Starch: properties and potential.8 edn. New York, Wiley, 16–54

    Google Scholar 

  9. Shogren RL et al (1998) Polymer 39(25):6649

  10. Glenn GM, Irving DW (1995) Cereal Chem 72:155

    CAS  Google Scholar 

  11. Sjöqvist M, Gatenholm P (2005) J Polym Environ 13:29

    Article  CAS  Google Scholar 

  12. Stading M, Rindlav-Westling Å, Gatenholm P (2001) Carbohydr Polym 45:209

    Article  CAS  Google Scholar 

  13. Trommsdorff U, Tomka I (1995) Macromolecules 28:6128

    Article  CAS  Google Scholar 

  14. Kokini JL, Cocero AM, Madeka H, Degraaf E (1994) Trends Food Sci Technol 5:281

    Article  CAS  Google Scholar 

  15. Trommsdorff U, Tomka I (1995) Macromolecules 28:6128

    Article  CAS  Google Scholar 

  16. Ernoult V, Moraru CI, Kokini JL (2002) Cereal Chem 79:265

    CAS  Google Scholar 

  17. Chinnaswammy R, Hanna MA (1988) Cereal Chem 65:138

    Google Scholar 

  18. Willett JL, Shogren RL (2002) Polymer 43:5935

    Article  CAS  Google Scholar 

  19. Buffler CR (1993) Microwave cooking and processing: engineering fundamentals for the food scientist. New York, Van Nostrand Reinhold

    Google Scholar 

  20. Moraru CI, Kokini JL (2003) Compr Rev Food Sci Safety 2:120

    CAS  Google Scholar 

  21. Singh J, Singh N (1999) J Food Eng 42:161

    Article  Google Scholar 

  22. Boischot C, Moraru CI, Kokini JL (2003) Cereal Chem 80:56

    CAS  Google Scholar 

  23. Kokini JL, Lai LS, Chedid LL (2002) Food Technol 46:124

    Google Scholar 

  24. Hofvander P, Persson PT, Tallberg A, Wikström O (1992) Swedish patent SE 9004096 5

  25. ASTM (2001) E104-85 Standard practice for maintaining constant relative humidity by means of aqueous solutions. Annual Book of ASTM Standards

  26. Segnini S, Pedreschi F, Dejmek P (2004) Int J Food Properties 7:37

    Article  Google Scholar 

  27. Sala RM, Tomka I (1992) Sorption Angew Makromol Chem 199:45

    Article  CAS  Google Scholar 

  28. Slade L, Levine H (1991) Crit Rev Food Sci Nutr 30:115

    Article  CAS  Google Scholar 

  29. Couchmann PR, Karasz FE (1978) Macromolecules 11:117

    Article  Google Scholar 

  30. Brinke G, Karasz FE, Elllis TS (1983) Macromolecules 16:244

    Article  Google Scholar 

Download references

Acknowledgments

This work was funded by SCA Hygiene Products and KK foundation, through the Marchal program. Lyckeby stärkelsen is gratefully acknowledged for material supply. We appreciate our discussions with Dr Shabira Abbas at SCA and Dr Karin Svegmark. Thanks to Camilla Bemm at SCA for ESEM images and to Anne-Mari Olsson and Dr Lennart Salmén at STFI for help with DMA measurements.

Author information

Authors and Affiliations

  1. Biopolymer Technology, Department of Chemical and Biological Engineering, Chalmers University of Technology, SE-412 96, Göteborg, Sweden

    Mia Sjöqvist & Paul Gatenholm

Authors
  1. Mia Sjöqvist
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Paul Gatenholm
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mia Sjöqvist.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Sjöqvist, M., Gatenholm, P. Effect of Water Content in Potato Amylopectin Starch on Microwave Foaming Process. J Polym Environ 15, 43–50 (2007). https://doi.org/10.1007/s10924-006-0039-y

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s10924-006-0039-y

Keywords

Search

Navigation