Formation and properties of aqueous compatible colloidal blends between pre-gelatinized maize starch and zein
| dc.contributor.author | Teklehaimanot, Welday Hailu | |
| dc.contributor.author | Taylor, J.R.N. (John Reginald Nuttall) | |
| dc.contributor.author | Emmambux, Mohammad Naushad | |
| dc.contributor.email | naushad.emmambux@up.ac.za | en_ZA |
| dc.date.accessioned | 2016-06-23T07:26:25Z | |
| dc.date.issued | 2016-03 | |
| dc.description.abstract | This study investigates the formation and properties of compatible binary colloidal blends between pre-gelatinized (uncomplexed and complexed with stearic acid) maize starches (hydrophilic component) and commercial zein (hydrophobic component) with the aim of creating a bipolymeric material with unique properties. The blends were formed under alkaline condition (0.1 M NaOH) with 3:1, 1:1 and 1:3 starch: zein (w/w) ratios. The 3:1 starch-zein blends showed best stability or compatibility. Blends made with starch complexed with stearic acid had better stability than those with uncomplexed starch. Most of the blends were not freezethaw stable except for 3:1 starch (complexed with stearic acid)-zein blend . The blends with better stability had higher apparent viscosity , and a microstructure showing uniform mix of starch – zein as observed by confocal laser scanning microscopy. The likely reason for the compatibility of starch and zein is the change in surface activity of zein, possibly due to deamidation, in 0.1 M NaOH as shown by the negative zeta potential values. The pre-gelatinized maize starches also show negative zeta potential values. In conclusion, compatible binary colloidal blends can be produced between pre-gelatinized maize starch and commercial zein using 0.1 M NaOH. | en_ZA |
| dc.description.department | Food Science | en_ZA |
| dc.description.embargo | 2017-03-31 | |
| dc.description.librarian | hb2016 | en_ZA |
| dc.description.sponsorship | Institute for Food, Nutrition and Well-being (IFNuW) of the University of Pretoria. The South African National Research Foundation. | en_ZA |
| dc.description.uri | http://www.elsevier.com/locate/jcs | en_ZA |
| dc.identifier.citation | Teklehaimanot, WH, Taylor, JRN & Emmambux, MN 2016, 'Formation and properties of aqueous compatible colloidal blends between pre-gelatinized maize starch and zein', Journal of Cereal Science, vol. 68, pp. 74-81 | en_ZA |
| dc.identifier.issn | 0733-5210 (print) | |
| dc.identifier.issn | 1095-9963 (online) | |
| dc.identifier.other | 10.1016/j.jcs.2015.12.001 | |
| dc.identifier.uri | http://hdl.handle.net/2263/53373 | |
| dc.language.iso | en | en_ZA |
| dc.publisher | Elsevier | en_ZA |
| dc.rights | © 2015 Elsevier Ltd. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Journal of Cereal Science. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Journal of Cereal Science, vol. 68, pp. 74-81, 2016. doi : 10.1016/j.jcs.2015.12.001. | en_ZA |
| dc.subject | Colloidal blends | en_ZA |
| dc.subject | Biocompatible | en_ZA |
| dc.subject | Surface activity | en_ZA |
| dc.title | Formation and properties of aqueous compatible colloidal blends between pre-gelatinized maize starch and zein | en_ZA |
| dc.type | Postprint Article | en_ZA |