Influence of glycerol and water content on the structure and properties of extruded starch plastic sheets during aging

The properties of starch plastic sheets were investigated by stress-strain measurements in relation with starch crystallinity. Granular potato starch was plasticized with different amounts of glycerol and water by extrusion. The materials were amorphous directly after processing. During aging above the glass transition temperature at various humidities single helical (V and E-type) and double helical (B-type) crystallinity was formed. The rate of crystallization is a function of water and glycerol content. The amorphous rubbery materials were soft and weak with high elongations. During aging the materials became less flexible with higher elastic modulus and tensile stress. The changes are related to changes in water content and glass transition temperature and to changes in B-type crystallinity. The changes in stress-strain properties are explained by the formation of helical structures and crystals, which results in a reinforcement of the starch network by physical crosslinking. (C) 1997 John Wiley & Sons, Inc.