Polysaccharide-based network and method for the production thereof
A network and polysaccharide technology, applied in the field of preparation of polysaccharide-based networks
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Embodiment 1
[0208] Figure 1 shows the water content as W 0 A function of the swelling properties of starch gels. The corresponding starch gel has a water content of W 0 produced without further use of softeners. Plasticized potato starch was used as base starch and debranched high amylose starch was used as network starch. After network formation, the water content W 0 keep it steady. After swelling (24 hours in water), the water content of the network film is obtained by using 0 determined by the starch gel. The graph shows the water content after expansion as a function of the water content W 0 while falling, for example, with the smallest possible water content W 0 The production of gels is decisive for obtaining starch gels with reduced water absorption.
Embodiment 2
[0210] The values determined in Fig. 2 are based on the same procedure and assays as in Fig. 1, but in this case the content of network starch was varied in order to study its influence. The results show that the water content decreases with increasing network starch after swelling. Also see the water content W 0 Impact.
Embodiment 3
[0212] Figure 3 shows the water content as W 1 A function of (water content after swelling in water), the tensile strength of the starch network. Plasticized potato starch was used as the base starch and a mixture of debranched maltodextrin and debranched high amylose was used as the network starch, where the components were separately dissolved and supercooled before being applied together in the base mix. With decreasing water content W of the swollen network 1 , at W 1 =25% Tensile strength increases significantly up to about 8 MPa. This is a surprising result of exhausting the possibilities of the method of the invention. Traditional thermoplastic starch-based materials have strengths in this range, but they are completely soluble in water. With the starch network of the present invention it is now possible to obtain typical TPS strengths, even after full swelling in water. The advantages and possibilities of the web can be seen very clearly here. By changing the wat...
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Abstract
Description
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