Effects of different ratios of water and glycerol on the physicochemical properties of starch-based straws

Pengfei Liu; Yue Li; Deyin Wang; Ruoxuan Xu; Yandu Jiang; Xinyu Qiao; Wei Gao; Bin Yu; Bo Cui

doi:10.1016/j.foodchem.2024.142215

Effects of different ratios of water and glycerol on the physicochemical properties of starch-based straws

Food Chem. 2024 Nov 23:466:142215. doi: 10.1016/j.foodchem.2024.142215. Online ahead of print.

Authors

Pengfei Liu¹, Yue Li¹, Deyin Wang¹, Ruoxuan Xu¹, Yandu Jiang¹, Xinyu Qiao¹, Wei Gao², Bin Yu³, Bo Cui⁴

Affiliations

¹ Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China.
² Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China. Electronic address: gaowei88666@163.com.
³ Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China. Electronic address: yubin@qlu.edu.cn.
⁴ Shandong Key Laboratory of Healthy Food Resources Exploration and Creation, State Key Laboratory of Biobased Material and Green Papermaking, School of Food Science and Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan, Shandong 250353, China. Electronic address: cuibopaper@163.com.

PMID: 39608116
DOI: 10.1016/j.foodchem.2024.142215

Abstract

This study aimed to assess the effects of different ratios of water and glycerol on the physicochemical properties of starch-based straws (SBS) and explore their plasticising mechanism. X-ray diffraction analysis revealed that the V-type complex formation was influenced by adjusting the ratio of glycerol and water. The extruded samples exhibited lower water content (4.72-7.65 %) than those of native starch (12.39 %). The change in hydrogen bond interactions among water, starch and glycerol was the main reason for the difference in the performance. The glass transition temperature (T_g') ranged from -6.2 to -9.1 °C for the SBS with glycerol, while the T_g' values was -2.7 °C for the native starch. The sample with 15 % glycerol and 5 % water showed the highest maximum decomposition temperature (323.91 °C) and contact angle (72.07°) among all of the analysed SBS. The E_b values of glycerol-containing samples (136.13-308.13 N/cm) were lower than that of the water-containing samples (291.26-356.53 N/cm).

Keywords: Extrusion; Glycerol; Starch-based straws; V-type complexes; Water.