The Plasticisation Effect of Glycerol and Water on the Gelatinisation of Wheat Starch

Abstract In the extrusion manufacture of starch‐based thermoplastics, such as biodegradable packaging materials, glycerol is an effective additive as a plasticiser, that is, to diminish the brittle nature of the product and provide the desired extent of flexibility. However, the addition of glycerol may also affect the gelatinisation behaviour of the starchwater mixture, and hence the required processing conditions for producing a homogeneously gelatinised starch‐based material. The effect of glycerol on the gelatinisation of wheat starch was studied using differential scanning calorimetry (DSC). Mixtures of starch, water and glycerol were investigated with a water content ranging from 12 — 40% and a glycerol concentration up to 75%. Dependent on composition, the enthalpy of gelatinisation ranged from 1.7 — 12.6 J/g (on a dry starch basis), while the onset and peak temperatures varied from 54 to 86 °C and 60 to 90 °C, respectively. As expected, water acted as a plasticiser in that the onset temperature for gelatinisation ( T 0 ) decreased with increasing moisture content. Glycerol, however, increased T 0 . It is shown that the T 0 of starch‐glycerol‐water mixtures may be predicted on the basis of the effective moisture content of the starch fraction of these mixtures resulting from the relative speed of moisture absorption by glycerol and starch, respectively. Moisture sorption kinetics of wheat starch and glycerol in 100% relative humidity were determined and used to predict the preferential water absorption by glycerol in starch‐glycerol‐water mixtures and hence the resulting T 0 of the system.