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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Nanocomposite-forming solutions based on cassava starch and laponite: Viscoelastic and rheological characterization

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Author(s):
Valencia, German Ayala [1] ; Freitas Moraes, Izabel Cristina [1] ; Gilles Hilliou, Loic Hugues [2] ; Lourenco, Rodrigo Vinicius [1] ; do Amaral Sobral, Paulo Jose [1]
Total Authors: 5
Affiliation:
[1] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Food Engn, Pirassununga, SP - Brazil
[2] Univ Minho, Dept Polymer Engn, IPC I3N, P-4719 Braga - Portugal
Total Affiliations: 2
Document type: Journal article
Source: Journal of Food Engineering; v. 166, p. 174-181, DEC 2015.
Web of Science Citations: 11
Abstract

Nanocomposites-forming solutions (NFS) based on cassava starch and laponite were prepared and next characterized by means of dynamic oscillatory and steady shear rheological tests to evaluate their ability to be processed by knife coating. The effects of speed (rpm) and homogenization time on the laponite dispersion characteristics were first analyzed. Laponite dispersions were affected by both process parameters. High speed (rpm), i.e. 20,000 or 23,000 rpm for 30 min or prolonged homogenization time (10,000 rpm <= speed agitation <= 23,000 rpm, for 60 min) led to high zeta-potential values, with laponite particles size <80 nm. With addition of laponite nanoparticles to cassava starch dispersion, an evident transition in NFS from liquid-like viscous to solid-like elastic behavior was observed. Rheological results indicated that laponite nanoparticles induced new interactions with starch chains allowing to obtain a network structure typical of a semi-rigid gel which shows some spread ability. (C) 2015 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 12/24047-3 - Physical properties of films based in biopolymers reinforced with laponite
Grantee:Germán Ayala Valencia
Support Opportunities: Scholarships in Brazil - Doctorate
FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC