Effect of gelatinization and swelling degree on the lubrication behavior of starch suspensions.
Amylose content
Friction coefficient
Granule morphology
Particle properties
Saliva
Starch tribology
Swelling capacity
Journal
Carbohydrate polymers
ISSN: 1879-1344
Titre abrégé: Carbohydr Polym
Pays: England
ID NLM: 8307156
Informations de publication
Date de publication:
01 Sep 2022
01 Sep 2022
Historique:
received:
26
01
2022
revised:
20
04
2022
accepted:
21
04
2022
entrez:
14
6
2022
pubmed:
15
6
2022
medline:
16
6
2022
Statut:
ppublish
Résumé
This research aimed to investigate the effect of starch gelatinization and swelling degree on the lubrication properties of starch aqueous suspensions. Three types of maize starch with different amylose content of 70% (HAS), 25% (NS), and <1% (WS) were used to vary the swelling capacities. The granule suspension of NS showed the highest swelling factor (SF) of 26.5, and gave the best lubrication capacity by decreasing friction by 78%. WS was only able to decrease friction by 50% due to a lower swelling capacity. The leached-out amylose increased friction of highly swollen granules (SF = 26.5) but decreased friction of stiff granules (SF = 2.5). Adding unstimulated human saliva to starch suspensions with native and limited swollen granules reduced friction and masked differences in friction coefficients among starch types. Both the salivary layer on the contact surfaces and the salivary proteins in the bulk phase played a role in determining lubrication properties.
Identifiants
pubmed: 35698326
pii: S0144-8617(22)00428-3
doi: 10.1016/j.carbpol.2022.119523
pii:
doi:
Substances chimiques
Suspensions
0
Starch
9005-25-8
Amylose
9005-82-7
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
119523Informations de copyright
Copyright © 2022 The Authors. Published by Elsevier Ltd.. All rights reserved.