Horse chestnut (Aesculus hippocastanum L.) starch: Basic physico-chemical characteristics and use as thermoplastic material
•Starch isolated from non-edible A. hippocastanum starch is used for preparing of TPS.•A. hippocastanum starch has high swelling power and C-type diffraction pattern.•Glycerol plasticized TPS of A. hippocastanum has suitable thermal/mechanical properties. Starch isolated from non-edible Aesculus hip...
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| Veröffentlicht in: | Carbohydrate polymers 2014-11, Vol.112, p.677-685 |
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| creator | Castaño, J. Rodríguez-Llamazares, S. Contreras, K. Carrasco, C. Pozo, C. Bouza, R. Franco, C.M.L. Giraldo, D. |
| description | •Starch isolated from non-edible A. hippocastanum starch is used for preparing of TPS.•A. hippocastanum starch has high swelling power and C-type diffraction pattern.•Glycerol plasticized TPS of A. hippocastanum has suitable thermal/mechanical properties.
Starch isolated from non-edible Aesculus hippocastanum seeds was characterized and used for preparing starch-based materials. The apparent amylose content of the isolated starch was 33.1%. The size of starch granules ranged from 0.7 to 35μm, and correlated with the shape of granules (spherical, oval and irregular). The chain length distribution profile of amylopectin showed two peaks, at polymerization degree (DP) of 12 and 41–43. Around 53% of branch unit chains had DP in the range of 11–20. A. hippocastanum starch displayed a typical C-type pattern and the maximum decomposition temperature was 317°C.
Thermoplastic starch (TPS) prepared from A. hippocastanum with glycerol and processed by melt blending exhibited adequate mechanical and thermal properties. In contrast, plasticized TPS with glycerol:malic acid (1:1) showed lower thermal stability and a pasty and sticky behavior, indicating that malic acid accelerates degradation of starch during processing. |
| doi_str_mv | 10.1016/j.carbpol.2014.06.046 |
| format | Article |
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Starch isolated from non-edible Aesculus hippocastanum seeds was characterized and used for preparing starch-based materials. The apparent amylose content of the isolated starch was 33.1%. The size of starch granules ranged from 0.7 to 35μm, and correlated with the shape of granules (spherical, oval and irregular). The chain length distribution profile of amylopectin showed two peaks, at polymerization degree (DP) of 12 and 41–43. Around 53% of branch unit chains had DP in the range of 11–20. A. hippocastanum starch displayed a typical C-type pattern and the maximum decomposition temperature was 317°C.
Thermoplastic starch (TPS) prepared from A. hippocastanum with glycerol and processed by melt blending exhibited adequate mechanical and thermal properties. In contrast, plasticized TPS with glycerol:malic acid (1:1) showed lower thermal stability and a pasty and sticky behavior, indicating that malic acid accelerates degradation of starch during processing.</description><identifier>ISSN: 0144-8617</identifier><identifier>EISSN: 1879-1344</identifier><identifier>DOI: 10.1016/j.carbpol.2014.06.046</identifier><identifier>PMID: 25129797</identifier><identifier>CODEN: CAPOD8</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Aesculus - chemistry ; Aesculus hippocastanum L ; Amylopectin - chemistry ; Amylopectin structure ; Applied sciences ; Biodegradable Plastics - chemistry ; Biological and medical sciences ; Exact sciences and technology ; Food industries ; Fundamental and applied biological sciences. Psychology ; Glycerol - chemistry ; Malates - chemistry ; Microscopy, Electron, Scanning ; Natural polymers ; Non-edible source ; Physicochemistry of polymers ; Rheology - methods ; Spectroscopy, Fourier Transform Infrared ; Starch - chemistry ; Starch and polysaccharides ; Starch and starchy product industries ; Temperature ; Tensile Strength ; Thermogravimetry ; Thermoplastic starch ; X-Ray Diffraction</subject><ispartof>Carbohydrate polymers, 2014-11, Vol.112, p.677-685</ispartof><rights>2014 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2014 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c395t-bda86c0eabea0b51d8602f29be29f61e30d833e7aa18c0641b8bfb4a5f56fffc3</citedby><cites>FETCH-LOGICAL-c395t-bda86c0eabea0b51d8602f29be29f61e30d833e7aa18c0641b8bfb4a5f56fffc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0144861714006225$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27903,27904,65309</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=28732995$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/25129797$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Castaño, J.</creatorcontrib><creatorcontrib>Rodríguez-Llamazares, S.</creatorcontrib><creatorcontrib>Contreras, K.</creatorcontrib><creatorcontrib>Carrasco, C.</creatorcontrib><creatorcontrib>Pozo, C.</creatorcontrib><creatorcontrib>Bouza, R.</creatorcontrib><creatorcontrib>Franco, C.M.L.</creatorcontrib><creatorcontrib>Giraldo, D.</creatorcontrib><title>Horse chestnut (Aesculus hippocastanum L.) starch: Basic physico-chemical characteristics and use as thermoplastic material</title><title>Carbohydrate polymers</title><addtitle>Carbohydr Polym</addtitle><description>•Starch isolated from non-edible A. hippocastanum starch is used for preparing of TPS.•A. hippocastanum starch has high swelling power and C-type diffraction pattern.•Glycerol plasticized TPS of A. hippocastanum has suitable thermal/mechanical properties.
Starch isolated from non-edible Aesculus hippocastanum seeds was characterized and used for preparing starch-based materials. The apparent amylose content of the isolated starch was 33.1%. The size of starch granules ranged from 0.7 to 35μm, and correlated with the shape of granules (spherical, oval and irregular). The chain length distribution profile of amylopectin showed two peaks, at polymerization degree (DP) of 12 and 41–43. Around 53% of branch unit chains had DP in the range of 11–20. A. hippocastanum starch displayed a typical C-type pattern and the maximum decomposition temperature was 317°C.
Thermoplastic starch (TPS) prepared from A. hippocastanum with glycerol and processed by melt blending exhibited adequate mechanical and thermal properties. In contrast, plasticized TPS with glycerol:malic acid (1:1) showed lower thermal stability and a pasty and sticky behavior, indicating that malic acid accelerates degradation of starch during processing.</description><subject>Aesculus - chemistry</subject><subject>Aesculus hippocastanum L</subject><subject>Amylopectin - chemistry</subject><subject>Amylopectin structure</subject><subject>Applied sciences</subject><subject>Biodegradable Plastics - chemistry</subject><subject>Biological and medical sciences</subject><subject>Exact sciences and technology</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Glycerol - chemistry</subject><subject>Malates - chemistry</subject><subject>Microscopy, Electron, Scanning</subject><subject>Natural polymers</subject><subject>Non-edible source</subject><subject>Physicochemistry of polymers</subject><subject>Rheology - methods</subject><subject>Spectroscopy, Fourier Transform Infrared</subject><subject>Starch - chemistry</subject><subject>Starch and polysaccharides</subject><subject>Starch and starchy product industries</subject><subject>Temperature</subject><subject>Tensile Strength</subject><subject>Thermogravimetry</subject><subject>Thermoplastic starch</subject><subject>X-Ray Diffraction</subject><issn>0144-8617</issn><issn>1879-1344</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkE2LFDEQhoMo7uzoT1ByEdZDt0l_pLu9yLqsrjDgRc-hurpCZ-gvU93C4p83w4x6NJcK1FNvJY8Qr7RKtdLm3TFFCO0yD2mmdJEqk6rCPBE7XVdNovOieCp2sVEktdHVlbhmPqp4jFbPxVVW6qypmmonfj3MgUliT7xO2ypvbolxGzaWvV-WGYFXmLZRHtK3Ml4D9u_lR2CPcukfY5mTODp6hCFmQABcKXhePbKEqZNbzAaWa09hnJcBTh05wgmC4YV45mBgenmpe_H90_23u4fk8PXzl7vbQ4J5U65J20FtUBG0BKotdVcblbmsaSlrnNGUq67Oc6oAdI3KFLqtW9cWULrSOOcw34ubc-4S5h9b_KgdPSMNA0w0b2x1WRaFaeqYshflGcUwMwdydgl-hPBotbIn7_ZoL97tybtVxkbvce71ZcXWjtT9nfojOgJvLgBwlOUCTOj5H1dXedY0ZeQ-nDmKQn56CpbR04TU-UC42m72_3nKb13wprU</recordid><startdate>20141104</startdate><enddate>20141104</enddate><creator>Castaño, J.</creator><creator>Rodríguez-Llamazares, S.</creator><creator>Contreras, K.</creator><creator>Carrasco, C.</creator><creator>Pozo, C.</creator><creator>Bouza, R.</creator><creator>Franco, C.M.L.</creator><creator>Giraldo, D.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20141104</creationdate><title>Horse chestnut (Aesculus hippocastanum L.) starch: Basic physico-chemical characteristics and use as thermoplastic material</title><author>Castaño, J. ; Rodríguez-Llamazares, S. ; Contreras, K. ; Carrasco, C. ; Pozo, C. ; Bouza, R. ; Franco, C.M.L. ; Giraldo, D.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c395t-bda86c0eabea0b51d8602f29be29f61e30d833e7aa18c0641b8bfb4a5f56fffc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Aesculus - chemistry</topic><topic>Aesculus hippocastanum L</topic><topic>Amylopectin - chemistry</topic><topic>Amylopectin structure</topic><topic>Applied sciences</topic><topic>Biodegradable Plastics - chemistry</topic><topic>Biological and medical sciences</topic><topic>Exact sciences and technology</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Glycerol - chemistry</topic><topic>Malates - chemistry</topic><topic>Microscopy, Electron, Scanning</topic><topic>Natural polymers</topic><topic>Non-edible source</topic><topic>Physicochemistry of polymers</topic><topic>Rheology - methods</topic><topic>Spectroscopy, Fourier Transform Infrared</topic><topic>Starch - chemistry</topic><topic>Starch and polysaccharides</topic><topic>Starch and starchy product industries</topic><topic>Temperature</topic><topic>Tensile Strength</topic><topic>Thermogravimetry</topic><topic>Thermoplastic starch</topic><topic>X-Ray Diffraction</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Castaño, J.</creatorcontrib><creatorcontrib>Rodríguez-Llamazares, S.</creatorcontrib><creatorcontrib>Contreras, K.</creatorcontrib><creatorcontrib>Carrasco, C.</creatorcontrib><creatorcontrib>Pozo, C.</creatorcontrib><creatorcontrib>Bouza, R.</creatorcontrib><creatorcontrib>Franco, C.M.L.</creatorcontrib><creatorcontrib>Giraldo, D.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Carbohydrate polymers</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Castaño, J.</au><au>Rodríguez-Llamazares, S.</au><au>Contreras, K.</au><au>Carrasco, C.</au><au>Pozo, C.</au><au>Bouza, R.</au><au>Franco, C.M.L.</au><au>Giraldo, D.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Horse chestnut (Aesculus hippocastanum L.) starch: Basic physico-chemical characteristics and use as thermoplastic material</atitle><jtitle>Carbohydrate polymers</jtitle><addtitle>Carbohydr Polym</addtitle><date>2014-11-04</date><risdate>2014</risdate><volume>112</volume><spage>677</spage><epage>685</epage><pages>677-685</pages><issn>0144-8617</issn><eissn>1879-1344</eissn><coden>CAPOD8</coden><abstract>•Starch isolated from non-edible A. hippocastanum starch is used for preparing of TPS.•A. hippocastanum starch has high swelling power and C-type diffraction pattern.•Glycerol plasticized TPS of A. hippocastanum has suitable thermal/mechanical properties.
Starch isolated from non-edible Aesculus hippocastanum seeds was characterized and used for preparing starch-based materials. The apparent amylose content of the isolated starch was 33.1%. The size of starch granules ranged from 0.7 to 35μm, and correlated with the shape of granules (spherical, oval and irregular). The chain length distribution profile of amylopectin showed two peaks, at polymerization degree (DP) of 12 and 41–43. Around 53% of branch unit chains had DP in the range of 11–20. A. hippocastanum starch displayed a typical C-type pattern and the maximum decomposition temperature was 317°C.
Thermoplastic starch (TPS) prepared from A. hippocastanum with glycerol and processed by melt blending exhibited adequate mechanical and thermal properties. In contrast, plasticized TPS with glycerol:malic acid (1:1) showed lower thermal stability and a pasty and sticky behavior, indicating that malic acid accelerates degradation of starch during processing.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>25129797</pmid><doi>10.1016/j.carbpol.2014.06.046</doi><tpages>9</tpages></addata></record> |
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| ispartof | Carbohydrate polymers, 2014-11, Vol.112, p.677-685 |
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| source | MEDLINE; ScienceDirect Journals (5 years ago - present) |
| subjects | Aesculus - chemistry Aesculus hippocastanum L Amylopectin - chemistry Amylopectin structure Applied sciences Biodegradable Plastics - chemistry Biological and medical sciences Exact sciences and technology Food industries Fundamental and applied biological sciences. Psychology Glycerol - chemistry Malates - chemistry Microscopy, Electron, Scanning Natural polymers Non-edible source Physicochemistry of polymers Rheology - methods Spectroscopy, Fourier Transform Infrared Starch - chemistry Starch and polysaccharides Starch and starchy product industries Temperature Tensile Strength Thermogravimetry Thermoplastic starch X-Ray Diffraction |
| title | Horse chestnut (Aesculus hippocastanum L.) starch: Basic physico-chemical characteristics and use as thermoplastic material |
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