Effect Of Starch Addition Research Articles

Physical and Mechanical Properties of Particleboard from Petung Bamboo-waste using Eco-friendly Chitosan-starch Adhesive

The effect of starch addition in chitosan adhesive on the physical and mechanical properties of petung bamboo particleboard from bamboo-sawing waste was investigated in this work. The utilization of bamboo-sawing waste particles as a raw material for particle board manufacturing has been gaining attention due to its waste reduction potential and economic advantages. The results of this study indicated that starch has been proven to enhance the physical and mechanical properties of petung bamboo particleboard. Adding only 4% wt. of chitosan/starch adhesive with a chitosan/starch ratio of 7/3 (w/w) has resulted in an improvement in the physical properties of the particleboard, such as moisture content, thickness swelling, and water absorption. It has also enhanced the mechanical properties of the particle board, including modulus of elasticity (MOE), modulus of rupture (MOR), and internal bonding (IB), in comparison to chitosan adhesive without starch addition. Overall, these findings provide insights for further developing chitosan/starch adhesive, especially to produce natural-based adhesives with good bonding quality.

Effects of Starch Addition on KGM Sol's Pasting, Rheological Properties, and Gel Texture.

Konjac tofu is an irreversible gel formed by removing the acetyl group from konjac glucomannan (KGM) through alkaline heating. This type of food is low in calories, filling, and healthy, making it popular in the market. However, pure konjac tofu has a hard texture and lacks flavor when heated. To improve its taste and appearance, the effects of three varieties of native starch, including corn starch (CS), Canna edulis Ker starch (CKS), and potato starch (PS), on the formation of pasting and rheological properties of the KGM sol were investigated. Konjac tofu samples that incorporated different types and quantities of starch were prepared and analyzed in terms of structure, texture, dehydration, and flavor, with pure konjac tofu serving as a reference. The findings revealed that KGM mixed with a concentration of 4.2% CS, or 0.85% CKS, or 0.85% PS of the total mass produced a gel with the highest viscosity and a steady structure. Texture profile analysis indexes of these combinations were superior to pure KGM, and the konjac-starch tofu had a lamellar network structure. Thus, konjac tofu with the addition of starch has a higher quality texture, lower dehydration, and improved flavor compared to pure KGM gel.

Effect of starch addition on the physicochemical properties, molecular interactions, structures, and in vitro digestibility of the plant-based egg analogues

This study investigated the gelling mechanisms of plant-based eggs modified with corn starch (CS), glutinous rice starch (GS), or potato starch (PS) at soy protein isolate (SPI)/starch ratios of 10:4, 8:6, and 6:8 (w/w). A plant-based omelet with SPI/PS 8:6 matched the texture (especially cohesiveness (0.75 vs 0.79)) and specific volume (1.28 vs 1.32 cm3/g) of an egg omelet best. This was attributed to greater protein-starch interactions (H-bonding, ionic bonding) that supported its strong structure. SPI/CS 8:6, SPI/GS 8:6, SPI/PS 10:4, and SPI/PS 6:8 demonstrated more ruptured granules and formed weaker gels. These proposed models were verified by nuclear magnetic resonance (NMR)-based metabolomics, where the stronger SPI/PS 8:6 gel released less metabolites after in vitro digestion. Through understanding different roles of starch in plant-based egg systems, this study suggests more potential applications of starch in modifying food properties.

An empirical study on the X-ray attenuation capability of n-WO3/n-Bi2O3/PVA with added starch

Matrix composites of n-WO3/n-Bi2O3/PVA with different loadings of n-WO3/n-Bi2O3 mixtures (0–15 wt%) and starch (0 and 3 wt%) were fabricated by using melt-mixing method. The X-ray attenuation capability were evaluated based on mass attenuation coefficient (μ/ρ) using a general diagnostic X-ray machine at 40–100 kVp. The effect of starch addition on the dispersion of the fillers in the PVA matrix were observed by using FESEM through morphological analysis. The fabricated samples have shrunken and caused their thickness to be decreased (0.35 mm–0.55 mm) after the drying process even though fixed thickness (2.0 mm) was set initially. The density and HVL values of the samples with 3 wt% starch was seen lower than samples without starch (0 wt%), however the former have provided improvement in filler dispersion and better X-ray attenuation capability compared to the latter. As conclusion, the matrix composite of n-WO3/n-Bi2O3/PVA with 15 wt% of n-Bi2O3, 8 wt% of n-WO3 and 3 wt% starch can be selected as the best promising candidate for X-ray shielding materials.

A green extrusion-based 3D printing of hierarchically porous aluminum

Additive manufacturing (AM) of porous Al via laser-assisted techniques is limited by the intrinsic high reflectivity of the laser and high oxidation propensity of Al. Herein, a green extrusion-based three-dimensional (3D) printing method was proposed for the fabrication of Al structures, whereby, hierarchical porosity is generated via solvent evaporation, starch removal, and parameter optimization. The process comprises slurry preparation, 3D printing and thermal post-treatment. The feasibility of the procedure and the effect of starch addition on the porous Al microstructure were investigated. An ethyl alcohol-based slurry exhibiting appropriate shear thinning behavior with sufficient yield stress was utilized for the extrusion-based 3D printing, and slurry filaments could be extruded smoothly and unyieldingly deposited by adjusting the nozzle diameter, applied air pressure, and printing speed. Furthermore, hierarchically porous Al structures were obtained following sintering, demonstrating that the proposed extrusion-based 3D printing method is suitable for direct AM of Al structures.

Effect of Starch Addition on Properties of Corundum-mullite Porous Ceramics

Effect of Starch Addition on Properties of Corundum-mullite Porous Ceramics

Characteristics of Bamboo Particleboard Bonded with Citric Acid-Starch Using Three-Step Press Cycle Method

In an attempt to reduce the use of a formaldehyde-based adhesive that is dangerous for both human health and environment, several studies had been done to develop particleboard with natural bio-based adhesives. Between those bio-based adhesives that have been investigated, the combination of citric acid-starch was potential to be developed further as an adhesive to particleboard. In this research, the effect of starch addition and press temperature on the properties of bamboo particleboard were evaluated. This research uses a combination of citric acid/starch with the composition weight ratio of 100/0, 90/10, 80/20 and 70/30 and press temperature of 160, 180 and 200 °C. The manufacture of particleboard also used a three-step press cycle method which has not been done before in Petung bamboo particleboard production. The result showed that the three-press cycle method used in this research was able to produce a board with excellent properties than board produced by single-step press cycle method. This showed that the manufacture of the board in this research was more efficient to produce citric acid-starch bonded particleboard than previous method being used. The results also showed that both the addition of starch and the increase of press temperature especially improved bamboo particleboard mechanical properties. The board with the optimum properties resulted from particleboard with citric acid/starch adhesive with the composition weight ratio of 80/20 and press temperature of 180 °C which could meet JIS A 5908 (2003) type 18 requirement.

Influences of Starch on Ceramic-Foam Fabrication: A Short Review

Ceramic foams are high-value products with multiple functions, such as thermal insulation, acoustic insulation, fireproof and freezing tolerance. Wide-ranging ceramic-foam applications can reduce energy consumption and indoor fire hazards. The utilisation of ceramic materials in manufacturing requires appropriate methods to reduce the problems associated with these features. Ceramic foams have excellent thermal stability and structural resilience against organic solvents and chemical corrosion. They can also be used in various engineering applications. Natural additives such as starch, sucrose and yolk are used to control the pore structure of the products. These additives serve as foaming and binding agents to enhance the stability of foaming slurry. The use of starch strengthening in the ceramic fabrication is widespread because of its low cost and reduced impact on the environment. The effects of starch addition on the mechanical properties of ceramic foams include increased density, linear shrinkage and compressive strength, as well as decreased porosity and water absorption. These effects depend on the contents of starch and sintering temperature. This review focuses on the use of starch as a binding agent for ceramic-foam fabrication.

Effect of Starch Addition on Grafting Efficiency on PVOH-coated Surface Layer

Effect of Starch Addition on Grafting Efficiency on PVOH-coated Surface Layer

Carbon aerogels with oxygen-containing surface groups for use in supercapacitors

We prepared a series of modified carbon aerogels with oxygen-containing functional groups through a sol–gel process by polycondensation of phloroglucinol, resorcinol and formaldehyde using starch addition. The effect of starch addition on the pore structure and electrochemical performance of the carbon aerogels was investigated. Carbon aerogels were characterized by scanning-electron microscopy, transmission-electron microscopy, surface-area analysis, X-ray diffractometry, Raman spectrometry and X-ray photoelectron spectroscopy. The electrochemical properties were studied by using cyclic voltammetry, galvanostatic charge–discharge measurements and electrochemical impedance spectroscopy. When the starch addition was 25 wt%, the as-prepared sample had a specific surface area of 734 m2 g−1 and an outstanding specific capacitance of 147 F g−1 at 1.0 A g−1. The as-prepared carbon aerogels exhibited a high coulombic efficiency and a stable cycle life at a current density of 1.0 A g−1 over 1000 cycles. This ideal performance was attributed to the addition of starch, which was beneficial for the application of carbon aerogels in supercapacitors.

Effects of starch addition on the activity and specificity of food-grade lipases.

Lipases are surface-active enzymes, acting on their substrates at the polar/nonpolar interface in emulsions. This study was aimed to test whether their activity, specificity, and the rates of formation/degradation of the various hydrolysis intermediates (i.e., mono- and diglycerides of interest as surface-active agents) could be modulated by adhesion of the triglyceride substrates as a thin layer on the surface of solids. These hypotheses were tested by using an array of food-grade lipases used in bakery, testing various types of starch as the "solid" phase. Starch-dependent increase in the hydrolysis rate was tested by pH-stat techniques on pure triglycerides and on food-grade oils in diluted emulsions. Starch-related improvements in the rate of fatty acids release were most evident at temperatures above 40°C, and when using maize starch instead of wheat starch. Starch-dependent changes in the nature of the hydrolysis products were tested by chromatographic profiling of ethyl ether extracts from aqueous slurries containing up to 33% fat and 33% starch. Accumulation of mono- and diglycerides as hydrolysis intermediates was found to be modulated by the type of oil being used, by the reaction conditions, as well as by the enzyme nature and amount.

Structure of gellan gum-hydrolyzed collagen particles: Effect of starch addition and coating layer.

In this work, we developed biopolymeric structures, based on electrostatic attraction, through dripping gellan gum into hydrolyzed collagen (HC), to deliver hydrophilic compounds. Moreover, we evaluated the influence of starch addition on the polymeric network as well as the coating effects promoted by an outer gellan layer. The lowest tested gellan gum concentration in the core (0.5% w/w) was the best one to build spherical beads, with high retention of bioactives (>84% for anthocyanin and >68% for HC). Moreover, the minimum HC concentration (2.5% w/w) in the gelling bath allowed the saturation of active sites of gellan gum presented in the core, as regardless of the HC concentration in the peptide bath, particles presented the same amount of adsorbed peptide. Starch disturbed the interactions between HC and gellan, increasing porosity and pore size, but it presented an important role in retaining anthocyanin in the particle's core. Finally, we demonstrated that addition of a gellan coating layer affected the structure of beads: Peptide molecules (positively charged), already adsorbed onto the beads, diffused out of the core, attracted by the negatively charged gellan coating layer. Consequently, it decreased particle size and increased pore size in the outer part of the particles, which was associated with a reduction in the retention of bioactives. These findings bring important contributions to particle engineering: A new process for particle production was proposed, in which hydrogels were produced by dripping the polysaccharide into the protein bath to be externally gelled, without previous crosslinking with salts.

Improvement of Hardness and Biodegradability of Natural Based Bioplastic - Effect of Starch Addition during Synthesis

Biodegradable plastic are renewable packaging technology that are bio-based made of starch. The use of starch as a manufacture of bioplastic has great potential due to in Indonesia has various biodiversity of starch-producing plants. The objective of this research was to determine effect of cassava starch addition to hardness, density, moisture absorption, and biodegradability of bioplastic. The methods is a synthesis of bioplastic using a casting procedure ie mixing cassava starch at various concentrations 2%, 3%, 4%, and 5% (b/v) into the glycerol. This was demonstrated of bioplastic hardness and density of 31.56; 46.78; 52.34; 67.99 Shore A and 1.164; 1.178; 1.184; 1.191 g/cm3. Revealed that complete decomposition could be achieved on the 12, 13, 14, and 15 days. It shows that the cassava starch addition can improve hardness, density, moisture, and accelerate the decomposition process.

Effect of Starch Addition in Alkaline Electrolyte on the Characteristics of Plasma Electrolytic Oxidation Coating on AZ31B Mg Alloy

Effect of Starch Addition in Alkaline Electrolyte on the Characteristics of Plasma Electrolytic Oxidation Coating on AZ31B Mg Alloy

Effect of starch addition on structural, electrical and thermal properties of delafossite CuAl0.9Fe0.1O2

In this study, starch was added to the delafossite CuAl0.9Fe0.1O2 with the purpose of creating porosity in the structure. Increasing porosity contributes to a decrease in thermal conductivity, which increases the figure of merit (ZT) for thermoelectric properties. The results show that the porosity of the material increased as starch content was raised from 0 to 3wt%. The thermal conductivity of CuAl0.9Fe0.1O2 at room temperature decreased from 9.12 to 5.44W/m.Kas porosity increased from 12.0 to 43.4vol%. The electrical conductivity decreased with increasing starch concentration, with the values ranging from 0.32 to 0.08S/cm. Of all samples from 0 to 3wt% starch, the sample with 1wt% showed the highest ZT value. The increase of the ZT value resulted in a decrease in thermal conductivity due to sample porosity.

Biodegradation of High Molecular Weight Polycyclic Aromatic Hydrocarbons Mixture by a Newly Isolated Fusarium sp. and Co-Metabolic Degradation with Starch

ABSTRACTOne native fungal strain, designated ZH-H2, was isolated from an agricultural soil contaminated by HMW-PAHs in a typical coal mining area of Hebei, China. The filamentous fungus was identified as a Fusarium sp. ZH-H2 was able to survive not only in the presence of the individual HMW-PAHs of Chry, BaA, B(K)F, BaP, DB(a,h)A, InP, InP and B(g,h,i)p but in the presence of a mixture of the above seven HMW-PAHs with a total concentration of up to 10 mg L−1. Biodegradation experiments demonstrated that Fusarium sp. (ZH-H2) was able to degrade the aforementioned individual HMW-PAHs, with a degradation percentage of 77%, 85%, 91%, 42%, 56%, 42% and 38%, respectively, and degrade the aforementioned seven PAHs mixture with a degradation percentage of 48%. The effect of starch addition on the biodegradation efficiency of the PAH mixture was also investigated. The results showed a significant improvement in the degradation extent of the PAH mixture with the increase of starch concentration. The greatest degradation rate (DR; 89%) in 7 d was obtained when starch was added at 1.0 g L−1, about 2-fold than was achieved without starch. This study implicates that Fusarium sp. (ZH-H2), a potential biodegrader, is suitable for practical field application in effective bioremediation of soils that have been simultaneously contaminated by several HMW-PAHs for a long time.

Production of dulce de leche: The effect of starch addition

This study evaluated the effect of addition of modified starch on the characteristics of dulce de leche, being conducted in two phases. In the initial phase, starches were evaluated for their ability to provide viscosity in model solutions representing the composition of dulce de leche during processing, thus evaluating the effect of solid concentration, which occurs during production, on the ability of starches to increase viscosity in simulated conditions of heat treatment and agitation promoted by Rapid Visco Analyser (RVA). It has been chosen 2 starches and 2 concentrations of soluble solids from the results of the initial phase, being employed as a criterion of choice starches with the highest viscosities at each solid concentration processing phase. In the second stage, 6 treatments were applied in triplicate, in which it's been determined the chemical composition, the instrumental color, texture profile and yield. Analyses were performed on crystallization of lactose during storage. According to the established conditions of the experiment, the starch configures itself as an important optional ingredient for the production of dulce de leche providing then longer shelf life without change in texture, composition, yield and sensory characteristic.

Effects of starch addition on the characteristics of CoAl2O4 nano pigments

Nanocrystalline cobalt aluminate spinel, CoAl2O4, was prepared via a microwave‐assisted solution combustion process applying various mixtures of urea, glycine, and starch as a novel mixed fuel. The effects of starch addition (0, 10, 20, and 30 wt%) on the physical characteristics (e.g. crystallite size and colour) of the blue nano pigments were also investigated. The resultant powders were characterised by means of X‐ray diffraction, scanning electron microscopy, electron dispersive X‐ray analysis, and CIE L*a*b* colour measurements. The presence of a CoAl2O4 spinel lattice after calcination of precursors at 600 °C was confirmed by X‐ray diffraction patterns, and the crystallite sizes were ca. 10–39 nm. Colorimetric data pointed to the formation of bright‐blue pigments at low levels of starch addition. Scanning electron microscope images showed that starch enrichment reduced the agglomeration and size of synthesised nanoparticles.

Effect of Starch Addition on Microstructure and Strength of Ball Clay Membrane

The use of starch as pore-forming agent is one of the frequently used methods to produce porous ceramics membrane with controlled microstructure (porosity and pore size) because corn starch are cheap, non- toxic and environmental friendly. A membrane with the mixture 0–35 wt% of corn starch and ball clay were prepared by compaction process and sintered at 1200°C. Thermal analysis has been done to identify the minimum sintering temperature for ball clay. The sintered membranes show the range value of shrinkage is 4.5–22.76 % and apparent porosity of 9.14–31.83 % depending on the starch content. The pore structures were analyzed by FESEM. The strength of sintered samples was tested by 3-point bending test. The flexural strength reduced from 21–7 MPa. These clay membrane are promising porous ceramic structure for water filtration applications due to their excellent combination physical and mechanical properties.

Effect of starch addition on microstructure and properties of highly porous alumina ceramics

Porous alumina ceramics with ultra-high porosity were prepared through combining the gel-casting process with the pore-forming agent technique. Porosity and pore size distribution of the sintered bulks were evaluated with and without adding starch, respectively. In particular, the influences of starch addition on the properties, including thermal conductivity and compressive strength were studied. It was found that the incorporation of starch increased the nominal solid loading in the suspension and subsequently promoted the particle packing efficiency. The porosity is raised with increasing starch content from 0 to 30 vol%, which brings the decrease in thermal conductivity, whereas the compressive strength isn't seriously degraded. The further higher starch addition (40 vol%), however, would deteriorate the performance of the alumina porous ceramics. It is believed that the appropriate starch amount (lower than 30 vol%), working as a pore-forming agent, suppresses the driving force of densification without affecting the connections of neighboring grains while excessive starch amount would lead to the collapse of the porous structure.