Starch - Stärke

Starch was isolated from conventional (pearl millet and sorghum) and non-conventional (mango kernel and water chestnut) sources. Starches from different sources were modified by crosslinking, osmotic pressure, and retrogradation and characterized. Starch films were synthesized from native and modified starches. Different properties of native and modified starch films were analyzed.

Apple pomace polyphenol boosted the thermal stability of starch films. Nanoparticle addition enhanced the tensile strength of the films. The composite films exhibited significantly improved antioxidant properties.

The aggregation of native tapioca flour was reduced after dry heating. Dry heating with xanthan gum reduced setback viscosity, gel hardness, and gelatinization range compared to the sample that was dry-heated alone. Xanthan gum acts as a water barrier and delays gelatinization in flour–gum mixtures, but this effect diminishes in dry-heated samples.

N,N-bis(2-formylaminoethyl)formamide (BFEF), a novel plasticizer, was designed and synthesized, and the effect of the structure of amide plasticizer on starch plasticization was discussed by the comparative study of simulation and experiment. Showing that less starch crystallization is destroyed with the increase of molecular weight of the amide plasticizer, and the prepared TPS represents the good mechanical property.